Mother Bakes Easy

Welcome to cook and bake people! Enjoy many recipes from my kitchen my personal way.

Double Cream Swiss Roll (Bilingual Eng-Indonesia)

Bored of your common Swiss Roll, try this yummy double cream Swiss roll. Using fresh cream for the best result. It’s melting in your mouth and very indulging. I use Wilton brownies pan for this. Here is the recipe.

(Teman-teman, bikin Swiss Roll dengan double cream didalam dan di luar yuk. Rasanya creamy banget. Bisa disesuaikan rasa manisnya sesuai selera. Aku pakai loyang persegi untuk brownies ukuran 20x 20 cm. Yuk, bikin bareng bareng…)

Double Cream Swiss Roll (Bilingual Eng-Indonesia) Double Cream Swiss Roll (Bilingual Eng-Indonesia)

Ingredients:

Swiss Roll:

  • 2 fresh eggs (separated) (telur ayam segar, dipisah putih dan kuningnya)
  • 4 tablespoons of white sugar (gula pasir)
  • 1 teaspoon of vanilla
  • 2 tablespoons of butter (melted) (mentega–> cairkan)
  • 1/8 teaspoon of salt (garam)
  • 4,5 tablespoons of all purpose flour (tepung terigu)

Fresh Cream:

  • 400 ml of Cold fresh double cream (cream cair dingin)
  • 8 tablespoons of powdered sugar (gula putih bubuk)
  • 1 teaspoon of vanilla

Steps:

1. Preheat your oven to 180 C. Lay on baking paper to the pan.

(Panaskan oven ke 180 C. Alasi pan dengan kertas baking.)

2. In a large bowl beat egg white with hand mixer on high speed for 1 minute. Put in half of the sugar and beat again on high until stiff (about 1 minute).

(Pada sebuah mangkuk besar, kocok putih telur dengan mixer kecepatan tinggi selama 1 menit. Masukkan separuh dari gula yang dipakai, dan kocok lagi sampai kaku, kira kira selama 1 menit).

3. In a different bowl, beat the yolk with the remain of the sugar and vanilla for about 1 minute on high speed.

(Pada mangkuk yang berbeda, kocok kuning telur dengan sisa gula yang ada dan vanila selama 1 menit dengan kecepatan tinggi.)

4. Put in the yolk to the egg white bowl, and fold slightly until combined well, for about 1 minute.

(Masukkan kuning telur kedalam mangkuk putih telur kocok, dan aduk dengan gerakan memutar hingga semua bagian rata, selama kurang lebih 1 menit.)

5. Pour in the melted butter, and fold again for 1 minute. Shift in the flour and salt to the egg mixture, and fold again until combined well.

(Tuang mentega leleh, dan aduk memutar lagi selama 1 menit. Saring tepung terigu dan garam kedalam adonan telur, aduk rata.)

6. Pour slightly the batter to the pan. Bang the pan slowly to a table for 3 times to remove the air bubbles inside the batter. Bake the batter for about 10 minutes.

(Tuang perlahan semua adonan kedalam loyang. Banting perlahan pan diatas sebuah meja sebanyak 3 kali untuk menghilangkan gelembung udara dalam adonan. Panggang selama 10 menit.)

7. Take out the cake from the oven, slightly cover the pan with flat board (your chopping board works well, just base it with another baking paper before), flip the pan upside down and remove it with the backside of the cake up. Now, peel the baking paper from the cake. Last, slightly cover the cake with your pan (the base side) and flip the cake again, now the upper side of the cake should be up. Cover it with cling wrap. Let the cake cool completely.

(Keluarkan kue dari oven, tutup pan dengan menggunakan pan lain/ telenan yang sudah dialasi baking paper lalu perlahan balik kuenya, bagian bawah kue sekarang berada diatas, perlahan kupas baking paper dari kue, dan tutup kue dengan bagian punggung pan (yang digunakan untuk memanggang kue tadi) lalu balik lagi kue hingga bagian atas kue berada diatas lagi. Tutup kue dengan plastik dan biarkan mendingin sempurna.)

8. Put your whisker/ hand mixer attachment and the bowl for whipping the cream in the fridge for 30 minutes. Then take them out.

(Masukkan tuas mixer dan mangkuk untuk mengocok cream dalam lemari es selama 30 menit. Keluarkan.)

 9.  Beat the cream using hand mixer on high speed until fluffy and soft (about 1 minute), put in icing sugar and vanilla and beat again on high for until it form peak. Spread the cream on the cake. Then slowly roll the cake.

(Kocok mentega dengan mixer kecepatan tinggi hingga lembut selama 2 menit, masukkan gula bubuk kedalamnya dan vanilla dan kocok lagi hingga cream kaku. Ratakan cream diatas kue. Lalu gulung kue perlahan. )

10. Lay a 35 cm x 35 cm cling wrap/ plastic wrap on working table. Put the cake in the middle of it. Now cover the cake with the cream again then slightly cover it up using the plastic. Twist the side of it tight and place it in the freezer for 1,5 hour.

(Potong selembar plastic wrap/ cling wrap dengan ukuran 35 x 35 cm dan bentangkan diatas meja. Letakkan cue ditengah tengahnya. Olesi permukaan kue dengan cream lagi hingga cream habis lalu bungkus rapat kue, pilin ujung ujungnya hingga tertutup rapat. Masukkan dalam lemari es bagian beku/ atas/ freezer selama 1.5 jam.)

Double Cream Swiss Roll (Bilingual Eng-Indonesia)

11. Take the cake out of the freezer and unwrap it. Cut it and serve cold.

(Keluarkan kue dari freezer dan buka bungkusan plastiknya. Potong potong sesuai selera.)

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This entry was posted on August 28, 2015 by in Cake and tagged , , , .

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