Yam Swiss Roll

 


Yam Roll
(Adapted and modified from 一定要學會的經典烘焙：戚風蛋糕＆捲蛋糕's <香芋奶冻卷>)

Swiss roll:
100g fresh milk
50g mashed yam (which I omitted for a plain roll)
50g vegetable oil (omitted)
20g melted butter (increased to 35g)
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) Put in the yam filling and roll

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)

Self-created Yam filling:
150g yam
some caster sugar (I used abt 80g)
some oil (in batches of 2 tbsp each round)
2-3 pandan leaves

1) Skinned and diced the yam into cubes
2) Steam them with pandan leaves till cooked
3) Once cooked, add sugar and mash the yam (I mashed it about 80% so there will still be yam bits)
4) Add oil into the yam and mix till incorporated (I added oil last and added it by tbsp as I did not want an oily filling)
5) Depending on the thickness of the filling desire (I used abt 80g-90g for a thick filling), shaped into an oblong piece and keep in fridge (to maintain the shape for easy rolling)

NB: The sugar used in the filling is based on the sweetness of the yam.
If the yam is sweet, amount of sugar can be reduced; If the yam is not as sweet, amount of sugar can be increased

Submitted to Aspiring Bakers #9 by Obsessedly Involved with Food