Hong Kong Style Egg Roll Swiss Roll Recipes

HONG KONG STYLE EGG ROLL (SWISS ROLL)

Steps:

• Heat oven to 375°F.
• Beat the yolks in a non-metal mixing bowl with an electric mixer at medium speed. Gradually add in sugar. Blend in oil and milk. Continue to mix until a pale yellow batter is formed. Add in sifted cake flour, cornstarch and baking powder.
• Beat the egg whites in another bowl with high speed. Gradually add in sugar and mix until you see soft peaks.
• Spoon half of the egg white batter into pale yellow cake batter. Fold in slowly. Add the remaining mixture together. Be careful not to deflate the batter.
• Pour the batter into a 8 inch baking pan lined with parchment paper and spread it evenly along the sides.
• Quickly bake it in the oven for 10-15 minutes until it turns golden brownish on the top.
• Dust a clean towel with sugar. Once the cake is removed from the oven, place the cake with the parchment paper on another tray.
• Cover the cake with the towel and put another tray on top of the cake.
• When it is warm, remove the parchment paper and roll the cake with the towel and continue to leave it to cool.
• When it is cooled completely, spread filling evenly on the inside and roll the cake tightly.
• Chill in the refrigerator for 15 minutes.

COFFEE SWISS ROLL

Steps:

• Preheat oven to 425°F.
• Butter an 8x12 pan or use silpat and line with waxed paper or parchment.
• Put the eggs, sugar and coffee essence in a large bowl over a pan of hot water and whisk until the mixture is pale and leaves a thick trail.
• Remove from the heat and sift half the flour and salt over the egg mixture. Fold it in, carefully.
• Repeat with the remaining flour and add the hot coffee.
• Turn the mixture into the prepared pan, tilting it until evenly covered.
• Bake just above the center of the oven for 10 minutes or until well risen and springy.
• Have wax or parchment paper drenched in sugar at the ready. Turn the sponge cake onto the paper and foll at once from the short side.
• Cool on a wire rack covered with a dish cloth. Be sure to put the loose end down.
• Whip the cream and liqueur together.
• Warm the jam.
• When cold, carefully unroll the cake and remove the paper.
• Brush with the warm jam and then spread with the cream mixture.
• Re-roll.
• Sprinkle grated chocolate on top.

BASIC SWISS ROLL ( 2 VERSIONS FOR SAVOURY OR SWEET)

Steps:

• line a 25cm x 30cm baking sheet and preheat oven to 200C.
• whisk the egg whites with a pinch of salt until stiff.
• whish the egga yolks with a pinch of salt and a pinch of sugar ( use 100g sugar for the sweet version).
• Fold in ( using a whisk) half of the egg whites into the yolk mixture.
• Then fold in the sifted flour ( add chopped parsely to the dry flour as well as the baking powder)in 3 batches, alternating with the remaining whisked egg whites.
• Bake for 10 minutes until springy to the touch and still pale in colour.
• Cool 5 minutes then place on a baking paper which has been dipped in water and squeezed dry.
• Placeanother baking paper on top and roll up ( with the paper still inside) until cool. Unroll, remove paper and fill with your favourite filling.
• Re-roll and refrigerate until chilled ( about 2 hours).
• Serve sliced .

SWISS JELLY ROLL

Steps:

• Set oven to 340 fan/375 and line the bottom of a 9x13 inch jelly roll pan with parchment paper.
• Whip egg whites with two tbsp of sugar and cream of tartar until medium peaks form.
• Whip egg yolks with remaining sugar and seeds from vanilla bean until yolks have doubled in volume.
• Sift half of dry ingredients into yolk mixture and whisk to combine.
• Add half of egg whites and whisk only until combined.
• Sift remaining dry ingredients into mixture and whisk to combine.
• Add remaining egg whites and fold in gently with a scraper until the egg whites are combined.
• Pour into pan and spread evenly, smoothing the top as much as possible to ensure even baking.
• Bake for 10-12 minutes, or until sponge bounces back when pressed in the middle.
• Remove from oven and use an offset knife to loosen the roll from the edges of the pan.
• Dust with icing sugar amd turn out onto a clean tea towel. Remove the parchment paper and dust with icing sugar.
• While still warm from the oven, roll the sponge and allow to cool before unrolling. This will allow the sponge to reroll later without cracking.
• Unroll, add your favourite jam and/or cream filling and reroll. Cut the ends square and dust with icing sugar.

AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)

Steps:

• Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
• Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
• To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
• Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
• Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

SWISS ROLL

Steps:

• Heat the oven to 220C/Gas mark 7.
• Grease and line a Swiss roll tin 20 x 30cm.
• Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
• Whisk for 10-15 minutes until thick and creamy.
• (I recommend an electric mixer!) Remove from the pan and whisk until cold.
• Sift the baking powder with the flour and salt, and fold in lightly.
• Pour into the prepared tin and bake for 10 minutes.
• Meanwhile, if using jam, warm.
• When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
• Peel off the lining paper.
• Trim off any crisp edges.
• Spread the cake with the warmed jam and roll up tightly.
• Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
• Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
• Cool completely.
• When cold, unroll carefully, spread with the filling and re-roll.
• Dust with caster sugar.
• Variation: chocolate Swiss roll.
• Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
• When cooked, roll up with greaseproof paper inside.
• When cold, prepare chocolate butter icing.
• Unroll carefully; spread with just over half the butter icing and roll up.
• Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
• For a Yule log, put a robin or sprig of holly on top of the roll.

YUMMY LEFTOVER GOOSE!

Steps:

• Heat oil in pan.
• Fry the garlic in the pan. Do not brown the garlic.
• Stir-fry meat in the pan.
• Add the mushrooms and scallions inches.
• Mix the oyster sauce and soya sauce into a small bowl and then place it into the pan.
• Stir-fry meat with the sauces and ensure that it is well-mixed.
• Serve hot.
• You can serve the dish with fresh lettuce. Great as a lettuce wrap as well.