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.

HONG KONG EGG TARTS

Steps:

• In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into small tart molds so that it covers the bottom, and goes up just above the rim. Use 3 fingers to crimp the edges.
• Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil, until the sugar is dissolved. Remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown and the filling is puffed up a little bit.