Monday, June 29, 2015

Swiss Roll Meranti Copycat

Meranti swiss roll cakes is so popular in Medan, Indonesia. People visiting the place will not leave without it. I myself never visit the bakery but I did try eating the cake when my relative came to Singapore tagging this along for me :)
To me, it's just a normal swiss roll, the rich buttery kind, with different varieties of topping and filling, such as chocolate rice, blueberry, cheese, coffee, etc. It's yummy though, with a soft smooth texture

The famous Meranti swiss rolls


I then did some searching, and found one recipe tried by many Indonesian bakers, and they were happy with the result. So I made one, too :)



 
 
Recipe is in Indonesian language from HERE
Here's the English version...
 
What you need:
 
A
6 egg yolks
5 eggs
125g caster sugar
20g full cream milk powder
100g all purpose flour
1g double acting baking powder
1 tbsp water
 
B
125g butter (original recipe used 100g butter & 25g margarine)
1 tbsp vanilla extract
 
Filling:
blueberry or strawberry jam (I used strawberry)
 
Method:
  1. Heat oven to 180degC. Line 28cmx28cm swiss roll pan and grease
  2. Beat eggs and sugar til light and fluffy, doubled in size. Add in water, beat for a while and off mixer
  3. Sieve in milk powder, flour, baking powder and fold in gently with spatula
  4. Add in B and continue folding in the batter gently til well mixed
  5. Pour batter into the pan, lightly bang to release air bubbles (or you can tap the bottom of the pan too)
  6. Bake for 20-30mins (depending on the oven). To create 'skin' switch the heat to top heat for about 5mins after the swiss roll is cooked (watch out carefully)
  7. Remove from oven and on another piece of baking paper, invert the cake. Peel the top paper and leave to cool slightly
  8. Spread the jam and roll the cake away from you. Wrap tightly with the baking paper and put in the fridge for about 1 hour prior to serving. Cut and serve
 
My verdict, this recipe is really close to the original Meranti swiss roll. Rich, buttery, yummy
The texture reminds me of Lapis Surabaya (see how many eggs used, and you can see the resemblance haha)
This is definitely much more sinful than the usual swiss rolls, but indulging in it once a while in moderation is ok, I guess LOL
 


This post is for Best Recipes June 2015 event where the theme this time is Secret of Chiffon & Roll Cakes. This event is organized and hosted by Fion of XuanHom's Mom Kitchen Diary

3 comments:

  1. thanks for sharing this special swiss roll with us...
    wish to have a try one day

    ReplyDelete
  2. Looks exactly the same as the original Meranti. I can't wait to try this. Thanks for sharing :)

    ReplyDelete

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