Chocolate Durian Swissroll

Durian season is back! I am always the happiest when it is in season. I love love love durians..words cannot explain how I love the smell of this fruit lingering around the house. Haha..
Dad used to buy like half a dozen of durians for all of us to eat and we will skipped dinner just to have this fruit.
Durian prices in Singapore is very high.. Mao Shan Wang can go up to S$22/kg! Crazy..if that happens, I will buy D24, which imo is just as good and more filling too. Heh..
I bought extra durian and decided to make something out of it.. Always wanted to try swissroll and a friend recommended me this blog, Fatmum Baking, giving me a thumbs up for her chocolate swissroll recipe. Why not? Durian with chocolate. Ok..the combi sounds weird but hey my colleagues said it was really good.

Chocolate Durian Swissroll (swissroll adapted from Fatmum Baking)
(A)
- 20g cocoa powder
- 40g warm water
(B)
- 3 egg yolks
- 50g sugar
- 50g corn oil/canola oil
- 30g chocolate milk
- 75g cake flour
(C)
- 3 egg whites
- 65g sugar

Durian puree
- Durian flesh from the whole fruit

How?
- Line your baking sheet with parchment paper. I don't recall what is the size of my pan but it should be about 16" x 16".
- Preheat your oven to 190C.
- Mix (A) together to form chocolate paste.
- Whisk egg yolks with sugar until pale and fluffy. Add milk and oil. Mix well.
- Add in (A) to the egg yolk batter. Mix well.
- Add in flour and fold gently. Do not overmix.
- In a clean bowl, beat egg whites until frothy.
- Gradually add in sugar and beat until just before stiff peak is reached.
- Take 1/3 of the egg whites and mix into the chocolate egg yolk batter. Repeat for the next 1/3 of egg white.
- Fold in the remaining egg whites gently, careful not to deflate them.
- Carefully pour the batter into your baking sheet. Give it a few taps to remove air bubble.
- Bake for 12 - 15 minutes.
- Remove cake from tray immediately once it is out from the oven. Let it cool completely.
- Spread generous amount of durian puree on the cake. Using the parchment paper to assist, roll it up tightly. Keep the swissroll refrigerated.

I am submitting this post to Aspiring Bakers #33 (July 2013) - Tropical Spiky Month hosted by Charmaine of MiMi Bakery House.

Yuzu Chiffon Cake

Many of my colleagues visited Seoul, Korea this year. Everytime one of them announced that she is going Korea, I will ask them to help look for Yuzu jam. You see, there was a Yuzu or Honey Citron craze for the past months. Alot of posts on Yuzu cakes on blogs etc. Well, they couldn't find it in Korea. So one day when I was at Tampines One, I bought myself a super huge jar of concentrated Yuzu jam. Heh..but but but I did not start my project immediately. I waited and procrastinated.
Finally..I got bored and decided to stop procrastinating. After all, chiffon cake is pretty fast and simple to bake. Recipe is adapted from Kevin Chai's book (you can choose any chiffon recipe and tweak them accordingly).

Yuzu / Honey Citron Tea Chiffon Cake

Egg Batter

- 5 egg yolks (65g each)

- 55g yuzu tea mixture

- 80ml corn oil

- 80ml yuzu juice (I use 2 tsp of yuzu mixture and top up water to 80ml)
- 130g cake flour

Meringue

- 5 egg whites

- 1/4 tsp cream of tartar

- 75g caster sugar

How?

- Preheat oven at 160C

- Whisk egg yolk and yuzu tea mixture until well combined

- Add in corn oil and yuzu juice. Mix well.

- Sift in cake flour. Mix till all flour combined. Put aside.

- In a clean bowl, beat egg whites with cream of tartar until frothy.

- Add in sugar gradually.

- Continue to beat until just before stiff peak.

- Take 1/3 of egg whites and mix well with yuzu batter (use whisk).

- Repeat the above step with remaining egg whites. Fold gently.

- Pour into a 20cm tube pan. Give it a few knock.

- Bake for 50 - 60 mins or until inserted skewer comes out clean.

 

Can you see how fine and soft the chiffon texture is? Awesome!!

Homemade Granola

I am a fan of frozen yoghurt and thankful that Red Mango is within my work vicinity. I had it almost twice a week and sometimes more frequent. They recently increased their price of the muesli. It used to be S$5 and now its S$5.80!! To add on, the portion of sides were much less. Felt rip-off at times when I am at my poorest week. Haha..I digress, to go with my yoghurt I must have mixed nuts and granola. Healthy healthy healthy. It set me thinking, why pay so much when I can make my own?

All the ingredients that I need for a yummy in my tummy granola.

Homemade Granola

2 cup of rolled oats

Fruits/ nuts of your choice

1 egg white 

1/2 cup of honey

Pinch of salt

How?

- In a clean bowl, whisk egg white with salt until frothy.

- Add in honey and mix well.

- Pour the mixture into combination of rolled oats and mixed fruits and nuts. * If I were to do it again, I will not bake the fruits and nuts together because it actually dries them up. 

- Spread it evenly on a lined baking sheet.

- Bake it at 170 degree for 35 minutes or until it turns brown.

- Let it cool before breaking them into clusters. Store in airtight container up to a week.

Love it with Greek yoghurt and fresh fruits..