Sweet Combination of Chocolate Cherry Swiss Roll | iCookAsia
Chocolate and cherries are a good combination that makes a perfect dessert for Christmas! Indulge in this beautiful and tasty dessert with Chef Shong Yee from MIB College, who will be teaching you the way to make this perfect dessert.
Chocolate Cherry Swiss Roll
Ingredients:
94g Fresh Milk
44g Corn Syrup
36g Anchor Butter
20g Cocoa Mass
20g Cocoa Powder
75g Low Protein Flour
7g Corn Flour
1.5g Baking Soda
112g Egg Yolk
1g Salt
214g Egg White
81g Sugar
3g Cream of Tartar
Method:
1. Mix egg yolk and Fresh Milk hand whisk until smooth.
2. Melt the cocoa mass and butter add in together continue with corn oil
3. Sieve Cocoa powder, baking soda, low protein flour and blend in gently to prevent gluten formation.
4. Whisk salt, egg white and cream of tartar on high speed for ½ minute in an oil free mixing bowl.
5. Add sugar and continue to whisk for 1 minute on high speed.
6. Reduce to medium speed for 10 - 15 minutes until a SOFT PEAK consistency.
7. Transfer meringue into the batter in several stages and mix with a spatula.
8. Spread 350g on a swiss roll tray bake at 155c in convection oven for 18minutes.
Chocolate Chantilly Cream Ingredients:
130g Dark Chocolate
75g Milk
4g Glucose
150g Whipping Cream 35.1%
1g Gelatine
Method:
1. Heat the whipping cream and glucose until boiling.
2. Pour the boiled mixture into Dark Chocolate, followed by melted gelatine.
3. Add in the milk and use hand blender to blend until it emulsified.
4. Place inside freezer and freeze it for about 2 hours.
5. Using a whisk whip up the chocolate mixture until soft peak.
Join exclusive Live session with iCookAsia and MIB College now!
Go to http://www.mib.edu.my/mib-college-xmas/ for more information. Happy Baking!
Want to be featured in our video? email us at [email protected]
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Chocolate Cherry Swiss Roll
Ingredients:
94g Fresh Milk
44g Corn Syrup
36g Anchor Butter
20g Cocoa Mass
20g Cocoa Powder
75g Low Protein Flour
7g Corn Flour
1.5g Baking Soda
112g Egg Yolk
1g Salt
214g Egg White
81g Sugar
3g Cream of Tartar
Method:
1. Mix egg yolk and Fresh Milk hand whisk until smooth.
2. Melt the cocoa mass and butter add in together continue with corn oil
3. Sieve Cocoa powder, baking soda, low protein flour and blend in gently to prevent gluten formation.
4. Whisk salt, egg white and cream of tartar on high speed for ½ minute in an oil free mixing bowl.
5. Add sugar and continue to whisk for 1 minute on high speed.
6. Reduce to medium speed for 10 - 15 minutes until a SOFT PEAK consistency.
7. Transfer meringue into the batter in several stages and mix with a spatula.
8. Spread 350g on a swiss roll tray bake at 155c in convection oven for 18minutes.
Chocolate Chantilly Cream Ingredients:
130g Dark Chocolate
75g Milk
4g Glucose
150g Whipping Cream 35.1%
1g Gelatine
Method:
1. Heat the whipping cream and glucose until boiling.
2. Pour the boiled mixture into Dark Chocolate, followed by melted gelatine.
3. Add in the milk and use hand blender to blend until it emulsified.
4. Place inside freezer and freeze it for about 2 hours.
5. Using a whisk whip up the chocolate mixture until soft peak.
Join exclusive Live session with iCookAsia and MIB College now!
Go to http://www.mib.edu.my/mib-college-xmas/ for more information. Happy Baking!
Want to be featured in our video? email us at [email protected]
----------------------------------------
Visit iCookAsia for more recipes: http://icookasia.com for more recipes.
Facebook: https://www.facebook.com/iCookAsia/
Instagram: https://www.instagram.com/icookasia/
Twitter: https://twitter.com/icookasia
--------------------
for advertising enquiries, please email to: [email protected]
