Moo Moo Swiss roll by Madeline Yeo

Moo Moo Swiss roll by Madeline Yeo
https://www.facebook.com/groups/platepalate/permalink/917763611611273/

Recipe :
4 Egg Yolks
20g Sugar
30g Oil
40g Milk
70g Cake flour

4 Egg Whites
1/8 tsp Cream of Tartar
50g Sugar

150g Topping cream (Redman brand)
1-2 Tsp of Sugar

Method :

- Using Hand whish to beat the Egg yolk, Sugar, Oil & Milk, mix well then Sift in the Cake flour... combine well..
- Beat Egg Whites till frothy & add in cream of tartar then sugar in 3 batches & beat till stiff peak.
- Take 1/3 of the egg meringue to fold into Egg yolk batter then pour into the balance meringure there to fold in well..
- Scoop ard 2-3 tablespoons of the batter out into a small bowl & add in Bamboo Charcoal powder (ant up to u to decide u wan how dark the colour to be)
- Line & greased a 10x12" tray ... Scoop the black batter & put onto the tray (u decide how u wan to put the black batter)then into preheated oven @ 150C to bake for 1-2mins..
- Take the tray out & pour in the original batter... tap on the tabletop to release air bubbles...
- i bake at 140C for 25mins (u adjust the temp & temp on yr own oven)
- Once done let cool a while & spread already whipping up Topping cream & Roll up...
- Put in the fridge to chill for 30mins & is ready to consume....