Raisin Swiss Roll

Raisin Swiss Roll

Raisin Roll

Before making the Raisin Roll, soak the rum with rum overnight.  I follow the recipe given and it end up to be very sweet.  Maybe I should have used a jam that is not that sweet.  So next time if I make it again, must follow the recipe below as I have corrected the amount of sugar already.

Since this is very sweet, I decided to eat it with my own homemade yogurt.  Wow, it tasted right!

Original Recipe here is from Asian Food Channel – Ah Jiao

(By Instructor Mong)

Raisin Swiss Roll

A) 3 yolks abt 55 g

1/4 tsp salt

40 g sugar

* Blend all the above till sugar dissolve.   Not till fluffy.

B)  55 g salad oil

85 g fresh milk

* All these to the butter mixture and blend well.

C)  100 g plain flour

1 tsp baking powder

1/2 tsp vanilla

* Sieve these together and then add into the butter and milk mixture.  Blend well.  Set aside.

D)  110 g egg white

1/4 tsp tartar

60 g sugar

* Whisk the egg white, tartar and sugar till fluffy and glossy.

Method:

1. Take 1/3 of D and mix into the ready butter and flour mixture.  Blend well.  Then pour into the extra 2/3s of egg white mixture.  Blend well.

2. Tin size : use the normal swiss roll tin.  Spread the raisins on the tray first.  Pour the batter into the tray and spread evenly.

3. Bake @ 180 degrees for 12-15 mins or until the skewer comes out clean.

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