Wednesday, July 6, 2011
Mango Swiss Roll (chiffon-style)
Mango fragrance is in the air...
Erm..no in the supermarket...
Was seeing tons of mangoes on sale at NTUC...
It looks very nice despite not exactly ripe yet...
Still bought 2 and kept for a couple of days before it started getting ripe..
Since I've the necessary ingredients, why not a mango swiss??
Fresh mango slices in the roll with my "secret recipe" filling...
What more can I ask??
(Adapted and modified from 一定要學會的經典烘焙：戚風蛋糕＆捲蛋糕's <三色水果卷蛋糕>)
80g mango yogurt (originally used orange juice)
35g melted butter (reduced from 70g)
20g caster sugar
1/8 tsp salt
80g top flour
80g egg yolk (approx. 4 eggs of 60g with shell)
165g egg white (approx. 4-5 eggs of 60g with shell)
40g caster sugar (reduced from 50g)
3/4 tsp lemon juice (original uses 7.5cc)
1) Beat egg yolk with sugar (I usually beat till the mixture turns a little pale in colour)
2) Add milk and gently mix till it is incorporated into the mixture
3) Add melted butter and mix again till incorporated
4) Add flour + salt and gently mix till incorporated
5) Beat egg white with lemon juice till formed bubbles
6) Add 1/3 of sugar and beat till frothy
7) Add another 1/3 of sugar and beat till soft peak
8) Add the last 1/3 of sugar and beat till almost stiff peak
9) Take 1/3 of the egg white meringue and mixed with the egg yolk mixture (add a little bit more if desire)
10) Pour the egg yolk mixture to remaining meringue and gently fold in the mixture till well incorporated (easier if used spatula)
11) Pour into 10" x 10" pan (for a thicker roll) and bake at pre-heat 170c for 18mins (oven temperature is dependent on individual oven)
12) Remove from oven and pan immediately after baked
13) Cover with cling wrap till cool
14) Spread a layer of your favorite whipped cream/buttercream and topped with mango slices
NB: I usually reduce the amount of oil and sugar used but my end product is not affected by the reduce every time. (test and proven for at least 5 times)
The roll is quite sweet as the mango is SWEET..(thankfully)
Overall, I'm satisfied with final results despite it takes more time with the egg white...
Update: The roll was well-received by some colleagues who had always been my "white mice" and also liked by my friend whom I had to give it in a layered cake version...
Up for orders, anyone?? hahaha
Submitted to Aspiring Bakers #9 by Obsessedly Involved with Food