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| んふんふ〜 私を食べないでください Please don't eat me D: |
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| 抹茶のスポンジ X かぼちゃのクリーム |
After reading the recipe book that I bought in Vanguard, I immediately had an urge to make a kappanda swiss roll...Okay I did, and that cracked. -0-' So, I attempted to make ANOTHER one until I SUCCEED. AND YES I DID! I originally planned to make another kappanda swiss roll, but after seeing my sister's nameko folder, I decided to make a nameko swiss roll instead (since I like it, and many others like it too).
I slightly tweaked the 花かっぱ recipe to make this roll cake.
Ingredients:
Cake
4 Eggs (Need 3 egg whites, 1 egg white, 3 egg yolks)
65g Caster Sugar (separate it into two portions)
2 tsp Matcha powder
40 ml Salad Oil
1/2 tsp Vanilla Essence/oil
80g Cake Flour
1 tsp Corn Starch
52g water
8g hot water
Coloring
1 tsp Dark cocoa powder
1 tsp Light cocoa powder
Can substitue with brown powdered food coloring
Syrup:
10g Granulated sugar
20ml Water
Instructions
Cake
Mixture A:
1. Beat the 3 egg yolks with one portion of the caster sugar until it becomes light and fluffy.
2. Add in the salad oil, water, vanilla essence, stir until combined.
3. Sieve in the cake flour and beat until it's well blended.
Yes you can use the electric beater
Pattern
4. Take out:
a) For the outlines: 1 tsp of batter - Add 1 tsp of dark cocoa powder MIX
b) For the tummy, arms and legs: 2 tsp of batter - Add 1 tsp of flour MIX
c) For the main body: 1 tsp of batter - Add 1/4 tsp of flour MIX
5. Add one egg white into a bowl and abit of corn starch. Whip until stiff peaks are formed.
6. Take out and mix:
2 tbsp of egg whites to put in a)
3.5 tbsp of egg whites to put in b)
2 tbsp of egg whites to put in c)
7. Fill in three handmade piping bags with a), b) and c).
8. Outline Nameko with a). Bake for 1 minute.
9. Colour the body of Nameko with b) and c). Bake for 1- 1.30 minutes.
Cake
Mixture B:
10. Add in 3 egg whites into another bowl, with less than 1 tsp of corn starch and the other portion of caster sugar. Whip the 3 egg whites until stiff peaks are formed.
11. Take out 1/3 of the egg white batter and mix it with mixture A until it is well blended.
12. Take out the rest of the egg white batter and fold it into mixture A until it is well blended.
13. Pour the batter into the baking tray (lined with baking paper and the pattern you've created).
14. Bake in a preheated oven of 170 degrees celsius for 14 minutes.
15. Remove from baking tray. Slowly peel off the baking paper (to prevent breaking the pattern) and let it cool.
Ingredients:
Pumpkin cream filling
200g cooked pumpkin かぼちゃ
100g Whipping cream 生クリーム
1 tbsp alcohol (I used rum) 小さじ１ 洋酒
10g Butter バター
20g Sugar 砂糖
1. Heat up the pumpkin.
2. Mix with sugar until it's well incorporated.
3. Mix with butter until it is melted and well blended.
4. Add in the rum.
5. Whip up the cream until the right consistency is achieved. (Make sure it is stiff enough).
6. Mix the pumpkin mixture with the whipped cream until it is well blended.
2 tsp Matcha powder
40 ml Salad Oil
1/2 tsp Vanilla Essence/oil
80g Cake Flour
1 tsp Corn Starch
52g water
8g hot water
Coloring
1 tsp Dark cocoa powder
1 tsp Light cocoa powder
Can substitue with brown powdered food coloring
Syrup:
10g Granulated sugar
20ml Water
Instructions
Cake
Mixture A:
1. Beat the 3 egg yolks with one portion of the caster sugar until it becomes light and fluffy.
2. Add in the salad oil, water, vanilla essence, stir until combined.
3. Sieve in the cake flour and beat until it's well blended.
Yes you can use the electric beater
Pattern
4. Take out:
a) For the outlines: 1 tsp of batter - Add 1 tsp of dark cocoa powder MIX
b) For the tummy, arms and legs: 2 tsp of batter - Add 1 tsp of flour MIX
c) For the main body: 1 tsp of batter - Add 1/4 tsp of flour MIX
5. Add one egg white into a bowl and abit of corn starch. Whip until stiff peaks are formed.
6. Take out and mix:
2 tbsp of egg whites to put in a)
3.5 tbsp of egg whites to put in b)
2 tbsp of egg whites to put in c)
7. Fill in three handmade piping bags with a), b) and c).
8. Outline Nameko with a). Bake for 1 minute.
9. Colour the body of Nameko with b) and c). Bake for 1- 1.30 minutes.
Cake
Mixture B:
10. Add in 3 egg whites into another bowl, with less than 1 tsp of corn starch and the other portion of caster sugar. Whip the 3 egg whites until stiff peaks are formed.
11. Take out 1/3 of the egg white batter and mix it with mixture A until it is well blended.
12. Take out the rest of the egg white batter and fold it into mixture A until it is well blended.
13. Pour the batter into the baking tray (lined with baking paper and the pattern you've created).
14. Bake in a preheated oven of 170 degrees celsius for 14 minutes.
15. Remove from baking tray. Slowly peel off the baking paper (to prevent breaking the pattern) and let it cool.
Ingredients:
Pumpkin cream filling
200g cooked pumpkin かぼちゃ
100g Whipping cream 生クリーム
1 tbsp alcohol (I used rum) 小さじ１ 洋酒
10g Butter バター
20g Sugar 砂糖
1. Heat up the pumpkin.
2. Mix with sugar until it's well incorporated.
3. Mix with butter until it is melted and well blended.
4. Add in the rum.
5. Whip up the cream until the right consistency is achieved. (Make sure it is stiff enough).
6. Mix the pumpkin mixture with the whipped cream until it is well blended.
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| んふんふんふんふんふんふんふんふんふんふんふんふんふんふ |
