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Budapest Roll ~ Budapestrulle

Friday, January 23, 2015

I tried baking dacquoise once. It came out so beautiful, and so I let it cool down for a few hours, thinking to attend to it, later. But it sweated and melted in the humidity. Sigh!

I didn't realise that the cake base for this, is actually almost a dacquoise, yes just almost, or maybe it is still considered as one. It is baked much quicker, only 15 minutes rather than 1 hour. It was only after I ate it, I realised what type of cake did I bake. Hahahah.

I did some mistakes with this cake. I didn't beat the whites as much as I should, could be underbeaten. And I also itchy itchy put in vanilla extract, of which I see the batter losing its stiffness right before my eyes. Maybe I should put in vanillin instead. But I am also not sure, if it's because of me, cutting away 33% of the sugar be the culprit? Hmmm..... I saw another recipe with similar ratios as mine being piped nicely.... So I think it could be the vanilla or my beating problems.

And I'm still very much a novice with rolled cakes. There's a phobia for it, worrying it doesn't stay rolled up.

How should I describe this cake?
I am in love with this.

I am usually in love with tortes, flourless or cake with part of their flour replaced with powdered nuts. But this one gave me multi textural experience. The cake itself... was tender on the inside.. but it had that crisp exterior, that meringuey crust. So delicious! And the soft creamy filling with mandarins that lend a fresh taste to the roll. And finally, that drizzling of melted chocolate over that solidifies into crunchy strips of chocolate was an awesome addition that should NOT be optional. My favourite is absolutely the crust of the cake...

To the person who created this, awesome genius!
And that person is Ingvar Strid, born 1926 in Vetlanda, Sweden. Not Budapest, Hungary :)
Read more about this cake here


4 eggs whites (Grade B)
1/3 tsp salt
200gm sugar
100gm ground hazelnuts
20gm flour
20gm cornstarch
1/2 Tbsp cocoa powder

300gm whipping cream
1 cup mandarin segments (DIY)
3/4 tsp gelatin + 3 tsp water (optional), melted

1. Preheat oven at 200C. Line a large baking tray with non stick baking paper.
2. Sift flour, cocoa powder and cornstarch together. Mix with hazelnuts. Set aside.
3. Beat egg whites with salt until soft peaks, then gradually beat in sugar until stiff peaks.
4. Put in the hazelnut mixture and fold.


Guangxi Banana Leaf Dumplings 广西蕉叶糍

Wednesday, January 21, 2015

Today is my mother's birthday. I will try to post one Guangxi dish each year on her birthday to honour her heritage.

Guangxi is one of the few places in China where banana leaves are abundant, and I saw on the internet that some are so huge, you can go all bare behind a frond and not get seen.


How to Prepare Mandarin Segments

Monday, January 19, 2015

Mandarins are abundant at this time, when it's around Lunar New Year.

If I need to use Mandarin segments in my bakes, normally I will buy canned mandarins because I had no idea how to peel away the membrane. Mandarin membranes can't be easily sliced off as the segments are loose , unlike oranges that are snugly bound.

This time, it came upon me the idea of blanching and peel, just like how we peel nuts. I tried it and it works!


DIY Icing Sugar

Friday, January 16, 2015

Icing sugar, or confectioner's sugar in the US, is also known as powdered sugar.

I have been making my own since 1996 and I don't always buy it. Why?
Because of the price, it's double of regular sugar.
And I don't want to eat any any anti caking agent if I can.
Plus I don't know why the ants at my house won't crawl into the pack of icing sugar when left around. *suspicious look*

It's not difficult and you can use either the blender or the dry mill attachment that comes with your blender. Food processor is not recommended.


Sweet Chilli Crisps~Popiah Gunting Bersira Pedas

Wednesday, January 14, 2015

It so happened that Chinese New Year (2014) was over and I didn't make my peanut rolls as planned. I just wanted to get rid of the pack of spring roll wrappers. Not wanting to do anything I have done, I remembered there was this popiah bersira recipe that I had been seeing on a few blogs

I have eaten this quite a number of times and it's very addictive. Once I pop, I can't quite stop. But after I have tried making this, I can totally control myself, as I know how siiiiiiinnnfuuuuuul this is. Seriously I kid you not.

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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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