Matcha Mother's Swiss Roll (Vanilla, Green Tea, and Chocolate Swiss Rolls)

I apologize for the terrible post title but I couldn't resist the urge to make a stupid pun.

Usually I start a post with a story or an explanation of how I decided to try making the recipes covered in the post.  But this time there's nothing special about it: I just googled recipes that use matcha (green tea).  I was in the mood for baking something that was matcha flavored, found a recipe for a green tea Swiss roll, and liked the look of it.  Nothing fancy.

Swiss rolls apparently aren't Swiss at all.  They come in a variety of flavors and the filling (usually whipped cream) can also have pieces of fresh fruit in it.  It turns out that I spent my childhood eating the "Hong Kong" style of Swiss rolls from the Chinese bakeries in San Francisco without realizing that the European versions are much sweeter.  I prefer the less sweet style, especially when it lets the taste of any fruit in the filling come through more (mango!!! yum).

The green tea Swiss roll recipe I found by googling comes from KitchenTigress's blog, and she is from Singapore.  I got lucky and happened to find a recipe that is in the Hong Kong style without knowing it.  I tried three different cake variations (vanilla, matcha, and chocolate), and two different filling variations (flavored whipped cream only or whipped cream with fruit).

While looking up Swiss roll facts for this blog post, I also found out that most people have trouble with the cake cracking and splitting when they roll it.  I did not have any of these problems when using KitchenTigress's recipe as the base for my experiments.  This is because Kitchen Tigress designed her recipe to produce a cake that is 1) moist and 2) stretchy and flexible.

The Pioneer Woman's post on Swiss rolls shows an excellent example of the cake cracking.  This is not a criticism of the Pioneer Woman, it's just the reality that most people face when making Swiss rolls.

The other major difference I found while googling is that people recommend rolling the cake while it's hot and letting it cool down, then unrolling it to fill it and then re-rolling it back up again.  I let the cake cool down completely before spreading on the filling and rolling and didn't have to rush through any steps.

This was the result of my first attempt at a Swiss roll using Kitchen Tigress's Vanilla Swiss roll recipe:

Vanilla Swiss roll with whipped cream filling and mandarin orange slices
The little black square is where a piece was when I dusted with powdered sugar but I ate the piece before I took this picture.
It was great.

The hardest part of the green tea recipe was remembering to double the ingredient quantities after converting from metric to imperial units.

Macaron Madness: 10 Batches in 2 Weeks

Everybody describes making macarons as difficult.  Everybody also has a set of rules for making macarons: the egg whites must be aged! the egg whites must be at room temperature! you must sift the powdered sugar and almond mixture at least three times! the French meringue method is better!  no, the Italian method is better!

I took two week off work for the holidays at the end of December and made lots of plans, of which I actually did none. What I ended up doing was lying in bed and binge-watching the Great British Bake Off.  This is a fantastic show and I recommend that anybody who is into amateur baking should give it a try.  It is literally just about baking, and the judges' comments are very helpful.  One contestant made a quick comment while making macarons, which got me thinking about how all of my macarons came out perfectly in DC and failed miserably in SF.  So I decided to fix the problem.

An important point to know is that macarons (mah-kah-rohns) and macaroons (mah-ka-roons) are not the same thing.  They're derived from the same word which is why the names are similar, but the cookies are not:

This picture is supposedly from I Do Believe I Came With A Hat but I got it from this Pintrest page.

If you're Ashkenazi Jewish like me, you are mostly likely unfortunately aware of macaroons because they don't contain any flour and are commonly served as dessert during Passover, straight out of the Manischewitz tin.  They are terrible.

Macarons, on the other hand, are small sugar bomb sandwiches that have a softer filling and a crunchy outer shell of meringue.  It's these shells that have the reputation for being so difficult to get right.

This blog entry is a little bit different from the others.  It only has one recipe and details all of the various things I did to get these suckers to come out right.

My New Obsession: Omelettes

This blog is supposed to be about baking and cooking instead of about my rather boring life.  But it's not really possible to separate what you cook and eat from your life - food is a large part of our lives, even people who don't cook at all.  Several months ago, I was advised by various medical people that I desperately needed to eat more protein.  That's a little bit complicated because my digestive system doesn't handle red meat very well.  I'm missing one of the enzymes that you need to digest red meat, so I can eat it but I don't feel very good when I do.  Most people suggest fish and eggs as high-protein substitutes but I don't like the taste.

And then I got to thinking: what uses eggs but doesn't really taste like eggs?  Omelettes with salsa.  They taste great and you have a very fresh omelette which you can eat immediately.

Confession time: I love salsa and I put it or Sriracha on pretty much everything that I eat.  Brown rice + avocado + salsa = yummy time!  Etc etc etc.  Anything tastes better with salsa.*  So I looked up how to make an omelette and followed the instructions and dumped lots of salsa on it, and it was great.  Wonderful.  Fantastic.  Now I'm eating an omelette every day.

* No, not literally everything.  Just most things.

I used to associate omelettes with places like Denny's, which isn't a bad thing but I also didn't think I would be able to make one of those.  Jamie Oliver's youtube video on making omelettes looked so easy that I decided to give it a try.  His instructions are easy to follow and it's easy to understand what he means by the eggs being liquid and cooking because you can see it happening very quickly as you make your own omelette.

Warning: the whole process takes about 3-4 minutes so you need to keep an eye on the omelette or it will burn quickly.

Jacques Pepin has a longer video about the different types of French omelettes.  What we call omelettes in America are the country version of an omelette in France, but both types look pretty easy to make.

Green Tea Mille Crepes: Second Time's The Charm

The first time I tried to make Zen Can Cook's green tea crepe cake, I got the crepe version of the Leaning Tower of Pisa.  This time I decided to follow the recipe exactly instead of using a different pastry cream recipe.  It also reminded me why I didn't use Zen's recipe last time: there's six egg yolks in it.  I will be eating a bunch of egg white omeletes this week.

The pastry cream needs to be firm and solid enough to hold up the stack of crepes.  Zen's recipe has both egg yolks and cornstarch for thickening so it's got the consistency of very solid jam.  I stacked up all of the crepes that made it (twenty), and the tower didn't even lean.

Twenty crepes is too many for this cake.  It was too tall to eat easily and we ended up splitting the slices into the top and bottom half.

The pastry cream has a lovely orange flavor but I didn't think it went that well with the crepes.  The green tea turned the crepes green but I couldn't taste it at all.  The texture was nice so the next time I make these crepes, I'll probably double or triple the amount of matcha powder in the batter.  Zen also has a version that is chocolate crepes with the same orange pastry cream.  I think that this combination makes more sense than green tea with orange.

This cake would work nicely as a single serving, personal dessert.  I may try making half sized crepes for small cakes instead of one large one.

Time For Something New

When you're tired after a long day, it's so easy to stay in a food rut and eat the same thing you always do when you're exhausted.  In my case, that's either a bowl of chocolate chip cookie dough or take out from a Thai restaurant.  I've been trying to eat better since the beginning of October and I've actually been doing a pretty good job.  It was easy to stop ordering take out when I was tired, but a little more difficult to break the habit of eating something sweet.  Things are slowly progressing, for which my digestive system seems to be grateful.

But I really miss Thai food.  It is so good - spicy and savory and the tastes combine perfectly with the textures of the ingredients.  Although I can't eat the really spicy dishes anymore, like papaya salad, I can still have the savory ones.  Several weeks ago I decided it was time to try making my favorite at home: pad see ew.

Of course it turned out that pad see ew is one of those dishes that you really can't recreate exactly at home.  You need a well-seasoned wok with an industrial strength stove to get restaurant-style pad see ew.  Most of the Thai cooking blogs I looked at said that you can do a pretty good approximation at home if you're patient.  I was pretty nervous about trying to make pad see ew after reading all of this, and I figured that I'd give it a try and it would be terrible and that would be that.

Unexpectedly, pad see ew is really easy to make at home.  The blogs are right - the taste isn't exactly the same without the high heat but it's definitely edible and tastes similar to a restaurant's version. 

Restaurant-style pad see ew: my version got pretty close.