Friday 14 July 2017

Charcoal Matcha Chantilly Roll Cake 竹炭抹茶蛋糕卷 (中英加图对照食谱)

This Charcoal Matcha Chantilly Roll Cake is inspired by my visit to the O'sulloc cafe when I was in Seoul last month. You can click 'HERE' to follow Baking Taitai's Instagram if you are interested to see my Korea travel diary photos. :) 

As my kids love chantilly cream, I've made a thick layer of matcha filling which is so refreshing and melts in the mouth! The cake is also super soft and fluffy. The bamboo charcoal powder used in this recipe not only contributes to a beautiful and distinctive color, it also has health benefits like absorbing toxins from the body, treats a bloated tummy, hangover etc. 

If you love matcha or green tea desserts, this cake will definitely not disappoint you!

Charcoal Matcha Chantilly Roll Cake 

“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted on this blog, please give credit and provide a link back to the relevant post here. ”

Ingredients for Matcha chantilly cream filling 抹茶奶油霜冰陷食材 :
(makes 2 portions of fillings, 够做两份馅) 
400g whipping cream 动物性鲜奶油 
65g caster sugar 细砂糖 
2 tbsp matcha powder 抹茶粉 
35ml water 水 

Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result.

Method for making matcha chantilly cream filling 抹茶奶油霜冰陷做法:

1. Mix water gradually into matcha powder until a smooth paste is formed, ensuring there are no small lumps.

1. 水慢慢加入抹茶粉,搅拌成无颗粒糊状。

2. Use an electric mixer to beat the whipping cream and sugar till soft peak. Add in the matcha paste, continue to beat till stiff peak.  

2. 鲜奶油与糖用电动打蛋器打发至湿性发泡状态,加入抹茶糊,继续打发至硬性发泡状态。

3. Pour the matcha whipped cream into a 7cm diameter transparent round plastic bottle which is lined with non-stick baking paper at the base and sides. Put into the freezer until it becomes frozen solid. 

3. 抹茶奶油霜倒入底部与边缘铺有不沾烤纸,直径7公分的透明圆形塑胶瓶。放入冰箱,冷冻冰硬

Ingredients for charcoal cake 竹炭蛋糕食材(makes 2 roll cakes 可做两个蛋糕卷)
4 egg yolk 蛋黄 
25g caster sugar 细砂糖 
30g flavorless coconut oil 无味椰子油 (or any vegetable oil 或其他植物油)
45g Blue Jacket unbleached cake flour 水手牌超级蛋糕粉 
2 tsp bamboo charcoal powder 食用竹炭粉 


4 Egg white 蛋白 
50g caster sugar 细砂糖 

Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result.

Method for making charcoal cake 竹炭蛋糕做法:

1. Beat the egg yolks and sugar together until sugar dissolves. Add in the oil gradually, mix until well combined.

1. 蛋黄和糖搅打至糖溶化,再分次加入油拌匀。

2. Sift the cake flour and charcoal powder together. Mix into the egg yolk mixture till no flour is seen. Set aside. 

2. 面粉与竹炭粉一起过筛。加入蛋黄糊,搅拌至没有粉粒状态,备用。

3. Beat the egg whites till firm peak, adding the sugar in 1/3 at a time.

3.  打发蛋白至中性发泡,细砂糖分三次加入。

4. Add the meringue into the egg yolk mixture 1/3 at a time, each time gently mixed well before adding the next. When done, pour the batter into the baking pan, smoothen the surface.  

4. 蛋白霜分三次加入蛋黄糊里,每次轻轻搅拌均匀后再加入。完成后倒入烤盘中抹平。

5. Bang the baking pan a few times on the worktop to deflate big air bubbles. Put into a preheated oven at 170 degrees Celcius top/bottom heat and bake for about 15 minutes. (Please adjust temperature and timing according to your own oven.)

5. 轻敲几下烤盘让大气泡震出来,再放入烤箱以170摄氏度上下火,烤约15分钟至熟。(自家烤炉自己拿捏好温度与烘焙时间。)

6. Remove the cake from the oven, transfer to a wire rack, peel open the sides of the baking paper to cool the cake. Put another piece of baking paper on it, flipped it over and peel off the top baking paper, let cool.

6. 取出蛋糕转移到凉架上,撕开四边的纸散热。铺盖一张烘焙纸,立刻翻面倒扣,掀开底纸放凉。

Method of assembling the cake 组装做法:

1. Cut the charcoal cake into two equal pieces along the shorter side. Take one piece and roll it up with the frozen matcha Chantilly cream. Put it into the freezer to freeze hard. (Repeat the same for the other piece of cake)

1. 竹炭蛋糕平均切成两片,取一片将抹茶冰心内陷放在上面,卷至成蛋糕卷,再放进冰箱冷冻冰硬定型。(另一片蛋糕同样做法)

2. Once the cake is frozen, it's ready to serve. Enjoy! 

2. 蛋糕卷冷冻冰硬后,就可享用了!

Baking Taitai's 4th Blog Anniversary Instagram GiveAway
(starts on 13 July 2017 and ends on 22 July 2017 11 pm) 

My blog will be celebrating its 4th Anniversary on 23 July 2017 and I am holding a Giveaway right now at Baking Taitai's Instagram. There will be 4 winners who will win themselves a $50 KitchenarySg voucher which they can use to redeem items from Hello Kitty SiliconeZone, Pushpan, Staybowlizer and Tovolo collections in Kitchenary online store. 

Please click "HERE" to access Baking Taitai's Instagram and look for the GIVEAWAY post. Follow the instructions to join the GIVEAWAY and hope you are 1 of the 4 blessed ones to win. :) 

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