tag:blogger.com,1999:blog-4805570821469912515.post4556040879806404781..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: Nutella Swiss RollHappy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger141125tag:blogger.com,1999:blog-4805570821469912515.post-85130884028116235992016-12-21T13:58:51.302+08:002016-12-21T13:58:51.302+08:00Hi baking fun, you could have over baked the cake ...Hi baking fun, you could have over baked the cake layer, or your oven temperature is on the high side. The type of baking tray you used could also be a possible cause especially if it is those non stick type which tends to conduct heat faster.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-17392507152209674842016-12-16T15:15:35.496+08:002016-12-16T15:15:35.496+08:00hi, i just tried out your swiss roll receipe. all ...hi, i just tried out your swiss roll receipe. all is well except for 1 <br />small part. the base of the cake( after we overturn it to to <br />spread the filling, seems to be too hard. although i am still able to roll it up.<br /><br />what could be the reason? baking funhttps://www.blogger.com/profile/09937109434007879376noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-4563304923645256322014-12-19T09:45:46.162+08:002014-12-19T09:45:46.162+08:00Must be scrumptious! I just love nutella.
Must be scrumptious! I just love nutella.<br />Anonymoushttps://www.blogger.com/profile/05827377708641041717noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-48723282677095646692014-08-12T16:41:22.517+08:002014-08-12T16:41:22.517+08:00Hi HHB
Thank you. You've been so helpful.Hi HHB<br />Thank you. You've been so helpful.Anonymoushttps://www.blogger.com/profile/11344348485042607252noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-9813989426847249812014-08-11T17:05:56.684+08:002014-08-11T17:05:56.684+08:00Hi Patricia, I am no professional baker and I have...Hi Patricia, I am no professional baker and I have not attended any baking class or workshop, as such I can only comment on what I have learned from books or websites or thru my baking experience. There could be two possible reasons...the sponge cake layer could be underbaked, causing the skin to stick to the paper; the sponge layer was too moist as it was left to cool for too long (I noticed this when I baked cheesecake: the skin will stick to my fingers if I were to touch the surface after the cake has been left over night. but when it was still warm and just cooled off, it doesnt stick). Both these points may not be the actual cause though. I have also googled and found this site: (http://www.ellenskitchen.com/recipebox/swissrol.html) you may want to follow some of the tips stated there. I am sorry I am of not much help, hope you understand.<br />Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-15159221235060902392014-08-11T16:51:53.171+08:002014-08-11T16:51:53.171+08:00Hi, my baking pan is 1 inch in height. You may use...Hi, my baking pan is 1 inch in height. You may use your cookie sheet but the sponge layer will be thinner and you may have left over batter, which you may bake them in paper muffin cups. hope this helps.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-28203451050240835452014-08-11T13:31:59.740+08:002014-08-11T13:31:59.740+08:00Hi HHB,
May i know what is the height of you swis...Hi HHB,<br /><br />May i know what is the height of you swiss roll pan?<br />I have cookie sheet and the height is 0.75 inch, can i use it for baking swiss roll?<br />Tia!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-47786107779269902762014-08-10T22:15:42.190+08:002014-08-10T22:15:42.190+08:00Hi Happy homemaker,
Thanks for your prompt replied...Hi Happy homemaker,<br />Thanks for your prompt replied. I'm using this brand also. But why is my Swiss roll skin still peeled Off? Any advice?Anonymoushttps://www.blogger.com/profile/11344348485042607252noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-5085337071924430092014-08-10T13:10:19.812+08:002014-08-10T13:10:19.812+08:00I use the brand Glad easily available from local s...I use the brand Glad easily available from local supermarts.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-2553919644701649142014-08-10T10:25:51.139+08:002014-08-10T10:25:51.139+08:00Hi Happy homemaker,
May I know What brand of parch...Hi Happy homemaker,<br />May I know What brand of parchment paper you used?<br />thanks<br />PatriciaAnonymoushttps://www.blogger.com/profile/11344348485042607252noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-36827681303507891582014-06-24T08:29:33.733+08:002014-06-24T08:29:33.733+08:00Hi, I don't think it is available in English o...Hi, I don't think it is available in English or Spanish, only Japanese or Chinese.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-71495399918977557712014-06-24T01:44:05.508+08:002014-06-24T01:44:05.508+08:00where I can find the book or the recipe for the Sw...where I can find the book or the recipe for the Swiss roll in English or Spanish? thank younidia506https://www.blogger.com/profile/04061248451180527153noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-68772983143712838142014-06-04T21:47:59.399+08:002014-06-04T21:47:59.399+08:00Hi Rachel, this is strange. Did it crack cross wis...Hi Rachel, this is strange. Did it crack cross wise or length wise?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-80446746859827812832014-06-04T21:05:30.625+08:002014-06-04T21:05:30.625+08:00Hi HHB, can i ask why after finished rolling the s...Hi HHB, can i ask why after finished rolling the swiss roll at first it did not crack but about 5 minutes later, it crack it halfRachelnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-32896562207761482902013-11-21T13:43:49.390+08:002013-11-21T13:43:49.390+08:00ive bake this cake twice, turn out perfectly great...ive bake this cake twice, turn out perfectly great!! im bake it again today with different filling. thanks for the recipe!! this cake steps may sounds complicated if you read all how to BBH roll and cooling technic. is very easy, no deflated or what so ever just remove the cake like other cake to cool it on the rack and roll up. is all good to me. This such a small cake so the cooling time is very fast perhaps in 30mins all done. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-33572815011115912542013-09-13T20:05:37.177+08:002013-09-13T20:05:37.177+08:00Hi Dear,
I made this today and it was a flop. Fir...Hi Dear,<br />I made this today and it was a flop. First, though the volume double in step 2, it didn't form a ribbon like. Then, when I added the melted butter, it deflated immediately n lots of bubbles were in the batter like those science experiement. Lastly, the bake batter did not brown at all even after 20mins. The so called cake was hard and oily at the base. .. :(Fi Fihttps://www.blogger.com/profile/14954565429247924732noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-1582359203670498872013-05-31T16:47:01.121+08:002013-05-31T16:47:01.121+08:00Hi Happy Homebaker! Thanks for this recipe... I fi...Hi Happy Homebaker! Thanks for this recipe... I finally made this cake and it's really good :) .. do hop over to my blog to check it out :D<br /><br />victoriaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-43522719234609072692013-04-11T22:22:49.370+08:002013-04-11T22:22:49.370+08:00Brilliant. Easy to make as i'm 11 years old an...Brilliant. Easy to make as i'm 11 years old and mine came out perfect. Sometimes it helps to roll it using the first method, which is rolling it and wait for it to cool, then put filling in it. Melting nutella also helps too.nathan11https://www.blogger.com/profile/17705656548103627486noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-63858550707149611142012-12-25T15:19:07.238+08:002012-12-25T15:19:07.238+08:00Hi Hakim, I am sorry I do not know of any other al...Hi Hakim, I am sorry I do not know of any other alternatives to parchment paper....maybe you can try roll with the skin facing up? that is, the skin will be rolled inside the swiss roll?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-32598257707387971392012-12-24T03:54:17.909+08:002012-12-24T03:54:17.909+08:00your instructions are inspirational - thank you. ...your instructions are inspirational - thank you. maybe you can warm up the nutella to soften before spreading?mommbstahttps://www.blogger.com/profile/08732586432936030712noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-39231361359122805652012-12-23T02:57:35.002+08:002012-12-23T02:57:35.002+08:00hi happy home baker,
do you have any suggestion ot...hi happy home baker,<br />do you have any suggestion other than parchment paper to be replaced?because here, in egypt, i'm hardly to find out this paper in supermarket because i couldn't find bakery supplies outlet..i have try many methods like,dust with icing sugar on the paper before we turn the top surface upside down..but once i'm going to roll,,the skin is peeling off..thanks Anonymoushttps://www.blogger.com/profile/03273033357542578956noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-5852786398672773342012-04-06T12:02:54.386+08:002012-04-06T12:02:54.386+08:00Hi HHB, this roll look yumHi HHB, this roll look yumdapoer-imoethttps://www.blogger.com/profile/15736961462817790011noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-4322565964527844012012-02-10T08:27:07.778+08:002012-02-10T08:27:07.778+08:00Hi, I usually use this conversation: 1 cup of suga...Hi, I usually use this conversation: 1 cup of sugar is 200g , 1 cup of cake flour is 130g. The best is to use a weighing scale. Also, for this recipe, please use caster sugar as it is easier to dissolve when beating with the eggs, hope this helps.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-56351347597615985542012-02-09T17:59:17.344+08:002012-02-09T17:59:17.344+08:00Hi Happy Home Baker,
I live in the US, and I don&...Hi Happy Home Baker,<br /><br />I live in the US, and I don't have a weghing scale to weigh quantities. These are the US equivalents I could find online. I'm hoping these are correct?<br /><br />65g sugar =1/3rd cup granulated cane sugar<br /><br />80g cake flour = 2/3 cupAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-51302796598144999882011-11-19T20:54:45.283+08:002011-11-19T20:54:45.283+08:00Yup, the eggs and sugar batter turned pale and tri...Yup, the eggs and sugar batter turned pale and tripled in volume. Finished batter was thick, but not very airy. It was airy before I fold in the flour, after that, it was not that already. Hmm, maybe I may have over baked the sponge, as I see water seeping out at the last few minutes.. :(<br /><br />- Mrs ZhuoAnonymousnoreply@blogger.com