Whatever You Do: First Christmas Gift

Friday, 7 December 2012

First Christmas Gift

Durians are in season all year round and $10 worth of durian unseeded yield about 1.2 kilograms of flesh. My children do not take durians and dislike the 'stinky' smell from the fridge where I store them. I have left them tightly covered in the chiller with no other food, but my son still claimed that his milk smell of durian. The kids complained that the whole house smell like leaking gas ^_^.

This Durian Swiss Roll was adapted from Nasi Lemak Lover whose blog I love to read, and I am very inspired by her cooking and baking.

Decoration Batter
50g unsalted butter
1 tsp corn oil
40g icing sugar
30g egg white
50g cake flour, add more flour if batter too runny, adjust accordingly
Pink food coloring

Method

Melted butter and corn oil over a double boiler.
Sift in sugar, stir well.
Add in egg white, combine well.
Add in cake flour, mix well.
Put in color.
Pipe the patterns onto the swiss roll pan lined with paper
Chill in the fridge for 20 minutes.

Swiss Roll Sponge

5 egg yolks

50g corn oil

50g milk

20g caster sugar

85g cake flour

5 egg white

1/4 tsp lemon juice, optional

60g caster sugar

Method

Lightly whisk egg yolk with sugar.
Add in corn oil, stir to combine.
Add in milk, combine well.
Fold in cake flour, mix well, set aside.
Add lemon juice into egg white, beat till foamy.
Gradually add in sugar, beat till stiff peaks.
Take 1/3 portion of egg white mixture into egg yolk mixture, combine well.
Pour batter into the lined pan.
Bake at 160C for 25 minutes.

Durian Cream

300g durian flesh

1 tablespoon milk

100ml whipping cream

1 Tablespoon caster sugar

In the processor, blend durian flesh with the 1 tablespoon milk. Whisk whipping cream with the caster sugar till soft peak. Fold in the durian puree. Mix well