Pineapple Swiss Rolls
Preheat Oven to 150c
Ingredients A:
4 Large Egg Yolk
80g Super fine Cake flour
40g vegetable oil
10 g Castor sugar
60g milk ( 2 tbsp full cream milk powder + 60 g pineapple syrup)
Mixed all eggs sugar ,milk, veg oil together until well combine
Add in cake flour in 3 batch and mixed until well combine.
Shift the batter and set aside to rest
Meringue
4 egg whites
60 g sugar
1/4 tsp cream of tartar
Direction
In a mixing bowl, whisk egg white until lightly fluffy.
Add in cream of tartar continue to whisk for 2 -3 minutes
Add in sugar in 3 stages in egg white until soft peak.
Add in meringue in 3 stages to ingredient A until fully combine.
Transfer to a tray baking pan to bake.
Baking Pan tray : 10 x 10 inches
Pineapple Syrup
Ingredient A
1/2 fresh pineapple (cut into small chunks)
4 heap tbsp castor sugar
350 ml water
Direction
In a small sauce pan bring Ingredient A to simmer until pineapple soften and becomes a syrup base. Set aside to cool
Note: You can used canned pineapple as per own preferences.
For the Whipped Cream fillings
200 ml Emborg heavy whipped cream
40 g caster sugar
Method:
Hand whisk heavy whipped cream for 5 minutes until fluffy
Add in sugar in 3 batches until well combine until stiff peak
Keep them in the fridge to cool until as an when you need it take it out from the fridge to slightly soften.
RECIPE ADAPTED FROM ENNE TY-BAKE THE TALK
