Here's the fourth in my series of five animal Swiss rolls made from baby food puree -- capybaras!
While my previous three Swiss rolls have the option of making it dairy-free, this contains cream cheese and has a more exciting/complex flavour profile as I add spices, brown sugar and a hint of orange in addition to the carrot puree base and cream cheese.
Why use baby food puree? Because it doesn't contain additives and its smoother than what you usually get from homemade (unless you put in extra effort to make it super smooth).
I will list the ingredients here. You may refer to my reel for the video tutorial on how to decorate and shape the swiss roll. See the pinned comment of the reel for the method.
Egg yolk batter:
3 egg yolks
30g neutral oil of choice
51g reduced carrot puree with spices*
1/4 tsp vanilla extract
1/4 tsp orange extract or 1/2 tsp orange zest
1/8 tsp salt
48g cake flour
1/8 tsp cinnamon
1/8 + 3/16 tsp cocoa powder (for colour)
Meringue:
110-120g egg whites (about 3 large eggs)
1/4 tsp cream of tartar
25-30g caster sugar
25-30g light brown sugar
Cream:
50g whipping cream of choice**
45g cream cheese, softened at room temperature
5g milk powder
10g dark brown sugar
25g reduced carrot puree with spices*
Eyes:
1/16 tsp charcoal powder or black cocoa powder
5g butter/oil
5g icing sugar
5g egg whites
5g cake flour
Black edible marker for nostrils and mouth
*110g carrot puree + 1/2 tsp cinnamon + 1/8 tsp ginger + 1/8 tsp nutmeg. Heat until reduced to 75-80% original puree weight
** Use non-dairy for better stability in hot climate. Use heavy cream with at least 35% fat for better taste but add 2 tsp icing sugar & be careful not to overwhip or it will split. Use a combination of creams if you wish
Stay tuned for the last animal which comes in another exciting flavour!
with love,
Phay Shing
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