TEDDY BEAR PATTERNED ROLL
My infactuation with these patterned rolls started last year early in 2013. And that is also when I got to know about Junko and her fabulous rolls. I bought the lovely Japanese author’s book as soon as the English translation came out. And believe it or not, when I have the time, I just love to flip through the pages and immerse myself in her beautiful pictures of chiffon rolls.
I still recalled the days when my family was in Melbourne and the big fluffy fruity rolls baked by the Australian-Taiwanese bakeries. The lovely spongy texture of the chiffon roll combined with the fresh fruits and cream made it an absolute delight at tea break.
Armed with a 2 & 4 year old, my baking couldn’t take on an adventurous track. But due to kiddy requests, I started incorporating animals on my bakes. Above is a design I have taken from Junko’s book. However, the recipe and method is different. I have trial and error various recipes and below is the one I love best. The moist and softness of the resulting sponge is unparalleled. I have also baked various designs in the past to fulfil not only the palette but also personal curiosity about pattern printing. Will be posting more of it later. Do keep a look out for them. 🙂
1 tsp vanilla extract
35g unsalted butter
60g top flour
10g cocoa powder
3 egg white
180 degree celcius for 20 mins
1. Line a 25cm by 25cm tray with baking paper. Place the teddy bear print under the baking paper for tracing later.
2. Melt butter in a hot water bath.
3. Add top flour and mix into a dough using a spatula.
4. Pour in the 1 egg and 3 yolks and mix well.
5. Pour the milk and mix well. Remove from water bath.
6. At this stage, use 2 small bowls to prepare 2 different coloured batter to use for the pattern. I added 2 tsp of yolk batter to one bowl and 4 tsp of yolk batter to another. (Note: As it turned out, I had excessive coloured batter in the end.) Colour the first bowl of batter pink (I used wilton colouring) and leave the second bowl without any colouring.
7. Whisk the egg white until glossy and stiff peaks are formed. Use 1 big tsp heap of meringue for pink batter and 2 big tsp heap for natural coloured batter. Mix them well and place in piping bags. Put the unused meringue in the fridge at this point.
8. Piping the teddy bear: first, use pink batter to gently draw bears’ snout. Bake in oven for 1 – 1.5 minute. Remove from oven. Second, use the natural coloured batter to gently pipe the outline of the bear and filling in the face. Return to oven to bake for 1 – 1.5minute. After baking, don’t forget to remove the teddy bear print from under the baking paper.
9. Blend the cocoa powder into the initial first batch of yolk batter.
10. Retrieve meringue from the fridge and fold 1/3 of the meringue into the cocoa batter.
11. Then pour the meringue and cocoa batter mixture back to the balance meringue. Fold until no further egg white is seen.
12. Pour final batter onto baking tray with pattern. Spread batter evenly with a scraper. Gently tap the tray on table 2 or 3 times to remove air pockets.
13. Bake in oven at 180 degree celcius for 20 minutes.
14. Peel off baking paper from bottom of cake immediately and place it on top of cake to allow latent heat to escape.
15. Leave cake to cool before rolling.
16. For filling, I used cream cheese. To prepare, mix 8oz Philadelphia cream cheese, 57gm butter, 1 tsp vanilla and 115g icing sugar together thoroughly.
17. Flip cake over with pattern down on parchment paper. Trim 2 opposite ends at diagonal. Make shallow cuts 2 cm apart surface of cake. Brush with syrup, then spread cream cheese evenly, leaving 3cm space at opposite end.
18. Roll the cake using the baking paper to guide the rolling. Wrap cake up with parchment paper twisting both ends to secure roll.
19. Refrigerate overnight for best results.
20. Before serving, use edible pen to draw the eyes, noses and mouths on the bear.
21. Cut and decorate accordingly. Bon appetite.