tag:blogger.com,1999:blog-26314417.post114804756944118240..comments2023-11-30T19:36:42.880+08:00Comments on Baking Mum: SwissrollsHugbearhttp://www.blogger.com/profile/10399145863585104295noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-26314417.post-44667488854021645022010-09-08T20:11:44.992+08:002010-09-08T20:11:44.992+08:00Hi Kristy, yes you use the folding in method. Usu...Hi Kristy, yes you use the folding in method. Usually about 5 to 7 mins.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-53707997190627240572010-08-23T07:59:50.331+08:002010-08-23T07:59:50.331+08:00Hi Lee Lee,
I'm a big fan of your blog. I'...Hi Lee Lee,<br /><br />I'm a big fan of your blog. I've tried the sponge cake and my family absolutely loves it. Recently, I've tried your swiss rolls as well (twtice), but it has been unsuccessful. My cakes crack into pieces whilst trying to roll. When you say "add (B) to (A)", does it mean using the folding method? or using the electric mixer to whisk it? I presume we fold in the flours and the melted butter? and when you preheat your oven, how long before do you preheat and at what temperature? <br /><br />Thanks!<br /><br />Best Regards,<br />KristyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-86194028876763271042009-12-27T21:07:37.908+08:002009-12-27T21:07:37.908+08:00Just divide the batter into three parts and add tw...Just divide the batter into three parts and add two different colours into the two parts. Pour one colour onto the baking pan and followed by the next colour pour it next to the first one and continue doing the same with the three part.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-14634034895357020062009-12-23T20:20:48.226+08:002009-12-23T20:20:48.226+08:00How do you make tricolours swiss roll? MHHow do you make tricolours swiss roll? MHAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-61634448809357804842009-11-24T14:14:48.237+08:002009-11-24T14:14:48.237+08:00Ya, just add a bit more milk.Ya, just add a bit more milk.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-37845643051206162132009-11-22T15:51:57.476+08:002009-11-22T15:51:57.476+08:00Hihi!
I baked the swiss roll using your recipe. I...Hihi!<br /><br />I baked the swiss roll using your recipe. It was delicious! However, my hubby find it a bit dry. I just have to add some fresh milk in future rite?<br /><br />Thanks for the great recipe!Annenoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-41537793539808979732009-11-15T20:22:52.973+08:002009-11-15T20:22:52.973+08:00Hi Anne, of course you can use this to make Christ...Hi Anne, of course you can use this to make Christmas logcakes.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-7486776849185026942009-11-15T16:01:59.633+08:002009-11-15T16:01:59.633+08:00Hi,
THanks for your prompt reply! Ya, was wonderi...Hi,<br /><br />THanks for your prompt reply! Ya, was wondering if that is the case. coz saw some recip which nv mention this... <br />Will try make yours soon. Was wondering can I use this as the cake for the log cake? hehehe... getting ready for christmas... :)Annenoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-70481508010294734912009-11-15T12:12:27.856+08:002009-11-15T12:12:27.856+08:00Hi Anne, actually it is to help it get the shape o...Hi Anne, actually it is to help it get the shape of the roll. But some swiss roll no need to do this step. You can just leave it to cool down and apply cream and then roll. The swiss roll also will not crack during rolling.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-89998807682568994472009-11-15T10:27:26.104+08:002009-11-15T10:27:26.104+08:00Hihi!
Can I know why must the swiss roll be rolle...Hihi!<br /><br />Can I know why must the swiss roll be rolled after take out from oven b4 apply the cream?<br /><br />Thanks!Annenoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-14194243956991019222009-08-17T10:29:52.132+08:002009-08-17T10:29:52.132+08:00Hi Kim Lee,
Separating egg yolk and egg white met...Hi Kim Lee,<br /><br />Separating egg yolk and egg white method is to get a softer texture cake. Add a bit of milk if you think it is too dry.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-6114097046159731232009-08-17T09:38:32.478+08:002009-08-17T09:38:32.478+08:00hi Lee Lee,
I've been trying making swissroll...hi Lee Lee,<br /><br />I've been trying making swissroll and fails for so many times. I use different recipes, one time with baking powder, and some other time not. I saw ur recipe have the ovallette, yet i will try again. I do have some questions, what is the difference of beating the egg whites+sugar (stiff) and the one you mentioned for swissroll (mixture is very pale colour and the mixture is creamy and thick). There are many times I bake, the cake rised but it turns out to be dry and rough! Sad story. <br /><br />From, Kim LeeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-47003169618893671542009-08-10T16:06:13.797+08:002009-08-10T16:06:13.797+08:00i am going to try it out one day once i invest in ...i am going to try it out one day once i invest in a whisking machineMThttp://www.valuezy.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-34616378075120189972009-06-09T03:54:11.142+08:002009-06-09T03:54:11.142+08:00Hi Hugbear
I am asking the same Q as Mummy to JJs...Hi Hugbear<br /><br />I am asking the same Q as Mummy to JJs, what is ovalette and can we omit it ?<br /><br />Thanks for such marvellous blog.<br /><br />Half SwedeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-2852296206580532122008-08-15T13:48:00.000+08:002008-08-15T13:48:00.000+08:00Hi Baking MumWat is an ovalette?by the way, for al...Hi Baking Mum<BR/><BR/>Wat is an ovalette?<BR/>by the way, for all kinds of baking, be it cupcakes, cookies and swiss roll, what temperature should I pre-set? As previously mentioned, my cakes turn out nice brown on the outside but kinda moist on the inside and rather dry. Has it got to do with my pre-set temperature. Pls guide. Am desperate to get the pre-set temperature right.<BR/><BR/>Many thanks.<BR/><BR/>Mummy to JJsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-73272150824182329502008-08-05T09:32:00.000+08:002008-08-05T09:32:00.000+08:00Thank you for the advice.Cheers...Thank you for the advice.<BR/>Cheers...:) https://www.blogger.com/profile/10271465196305289222noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-601870719741607852008-08-04T15:01:00.000+08:002008-08-04T15:01:00.000+08:00Hi my@ddictions, 17 mins shouldn't be too long. I...Hi my@ddictions, 17 mins shouldn't be too long. If you find it too dry you can actually add 2 to 3 tbsp of milk into the mixture. Of course you can post the recipe if your blog.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-50367122671480515292008-08-04T10:30:00.000+08:002008-08-04T10:30:00.000+08:00Hi Lee Lee,I'd tried your swiss roll recipe yester...Hi Lee Lee,<BR/>I'd tried your swiss roll recipe yesterday. It was my first attempt and I finally made it.<BR/>Thank you so much for sharing this wonderful recipe.<BR/>Anyway, I would like to know have I bake it too long (17 mins) cos I find it abit dry.<BR/>I used 5 eggs cos my eggs are really small.<BR/>And I would like to have your permission to post the recipe on my blog?<BR/>thank you again.:) https://www.blogger.com/profile/10271465196305289222noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-31504990888326103892007-12-13T08:48:00.000+08:002007-12-13T08:48:00.000+08:00Hi Kellie, you are most welcome. I used a 10" x 1...Hi Kellie, you are most welcome. I used a 10" x 12" pan.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-64033006869586025802007-12-11T20:56:00.000+08:002007-12-11T20:56:00.000+08:00LeeLee, thanks so much for this wonderful recipe, ...LeeLee, thanks so much for this wonderful recipe, it was indeed very very soft. My dh likes it so much and it was finished almost immediately.<BR/><BR/>May I know what pan size you used for this recipe? I don't have a swissroll pan, so I used an 8" square cake pan, then sliced into half and roll it .., so my swissrolls are small-sized . :Dkelliehttps://www.blogger.com/profile/05561425293038302158noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-65818016779124097822007-11-11T18:04:00.000+08:002007-11-11T18:04:00.000+08:00Hi kwf, you have to make sure the eggs and sugar a...Hi kwf, you have to make sure the eggs and sugar are beaten well. When it says cream sugar and eggs till light and fluffy it means that you have to beat until the mixture is very pale colour and the mixture is creamy and thick.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-81611928972567606952007-11-10T15:21:00.000+08:002007-11-10T15:21:00.000+08:00Lee, today I tried a swiss roll recipe that doesn'...Lee, today I tried a swiss roll recipe that doesn't separate the egg white and yolk. But mine's not successful. My swiss roll didn't rise. Any idea what cld have gone wrong? What is meant by cream eggs and sugar till "light and fluffy"?KWFhttps://www.blogger.com/profile/03990908601723909315noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-81223678245903421062007-09-09T01:34:00.000+08:002007-09-09T01:34:00.000+08:00Hi hugbearI dont have any experience in baking nor...Hi hugbear<BR/><BR/>I dont have any experience in baking nor cooking but hv interests in baking... can i know the recipe for the swissroll that you've posted on ur blog, how big a tray should i use? And what is ovalette?<BR/><BR/>princessbls03Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-60328759216389628462007-05-23T11:24:00.000+08:002007-05-23T11:24:00.000+08:00ni hao I would apreciate if u can email yr receipe...ni hao I would apreciate if u can email yr receipe for eggwhite butter to me. Thanks n HaPpy BakingAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-1152161198778283652006-07-06T12:46:00.000+08:002006-07-06T12:46:00.000+08:00Hi siti, I can't remember but I can check for you....Hi siti, I can't remember but I can check for you.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.com