Beautiful And Broken....

Presenting my Rilakkuma's Swiss roll.....

Do not fear mistake, everyone fails at something. I never give up.....

Free hand drawing by yours truly.
Oh.. beary bear, I left angry bird because of you and I just recovered from my egg-zosted experience so you better be a good boy &  behave yourself.

Line Swiss roll pan with greaseproof paper, put bear design underneath the greaseproof paper.

Put 1 to 2 tbsp dark brown cake batter in piping bag, pipe the outline. Bake for 1 min.

Filled the bear body with light brown cake batter, baked for 1.5 min. Turn over and remove the greaseproof paper slowly.

Ouch...ouch... oh beary bear, how could you be so heartless?
After all the things that I've been through,
After all the things I got into,
Can you see the pain in my eyes?
It hurts me so bad, you're breaking me.....

Time for transformation again with deco sauce/whip.
Looks like I'm very good in transformation...hahaha if there is an award for failure and disaster turn into opportunities, don't forget me ya! I shall be the first person in the queue for the award. LOL

I hate that no matter how hard I try, you are the only desire in my heart.
Oh...beary bear... this is the best I can rescue you...please bear with me.

Recipe courtesy from Veronica's Kitchen

Sponge cake:

A) 6 egg yolks
20 g fine caster sugar

B) 60 g fresh milk
45 g corn oil

C) 100 g plain flour
15 g corn flour

D) 5 egg whites
70 g fine caster sugar

For bear ingredient:
e) 20 g egg white
10 g fine caster sugar

chiffon cake method

1/ Place ingredients A into a mixing bowl, mix well. Add ingredients B & stir, mix until smooth.

2/ Add sifted flours (ingredient C) into egg yolk mixture until well blend.

Making bear design:

1/ Line greased proof paper/Glad Bake onto a swiss roll tray.

2/ Beat ingredients (e) until stiff but not dry.

3/ Take 30 g (about 2 tbsp) from the egg yolk mixture. Mix well with the egg white mixture from step (2). Take 1 tbsp of the cake batter mix with dark brown color for the outlined and balance lighter brown colour for the bear body.

4/ Pipe the outline of the design on the pre-prepared swiss roll tray. Bake in preheated oven for 1 minutes at   190 deg C. Remove from oven immediately when is done. Filled the bear body with light brown batter, bake for 1.5 mins at 190 deg C. Keep aside.

Back to the sponge cake:

1) Beat 5 1/2 egg whites ((about 210 g, the 1/2 egg white is from (e) until peak form but not dry.
2) Mix in the balance egg yolk mixture until mixture is well combined.

3) Pour into the swiss roll tray, use a spatula to level evenly. Bake for 12 - 13 minutes at 190 degree C.

4/ Remove from oven, turn over and remove the greaseproof paper slowly, then turn back again.

5) When cool, spread fresh cream and place strawberries, roll up and put in the fridge for about 20 -30 minutes.
**I used Raspberry jam and whipped cream for the Swiss roll filling.

5) Take out swiss roll, use a very fine brush to draw the bear eyes and mouth using melted chocolate or deco whip.

Oh.. beary bear, you look awful. Guess you must be wallowing in the mud??

Filling for the cake:
Whip 250 g fresh cream with 25 g sugar. Some fresh strawberries cut into 4 halves or into 2 halves.

Ok, despite the failed and ugly design, the Swiss roll is super cottony soft. The taste is awesome.
I'll give it another try until perfection. If I start something, I will finish it and do it well.

P/S  Just for a laugh, I'm perfectly okay, no emotional crushed! LOL
Simple Baking, I know you sure like my wackiness.

Have a nice week ahead. Thank you to all my friends who join me for the laughter.