Orange Macan Roll

Banyak2 swissroll, recipe ni lah yang so far kita gulung dia tak pecah & kulitnya tak melekat ..heheh itu yang suka buat kek ni tambah lagi, keknya pun rasa sedap pada kita & anak2...dan bancuh & bakar kuih swiss roll actually senang, tapi bila part nak gulungnya tu ada sikit kering darah makcik..hehe...
pernah dulu  buat disini..yang tu pada kita dah perfectlah..tapi kali ni ada sikit terkehel kulitnya tu..tak berapa smooth ada macam kerepot sikit maklumlah macam puan tanah juga dah  kerepot..

For the filing tu boleh digunakan filing ikut sukalah ya..tapi pada kita filling coklat paling ngamlah..boleh gunakan nutella or any chocolate buttercream..

Orange Macan Rolls
Sources:-From Yochana's Cake Delight
Ingredients:-
120g melted butter-(120g mentega cair)
8 nos. egg yolks-(8 kuning telur)
4 nos. egg white-(4 putih telur)
80g fine sugar-(80g gula halus)
75g plain flour-(75g tepung gandum)
30g milk powder-(30g tepung susu)
1 tsp ovalette-(1 sudu kecil ovalette)
1/2 tsp chocolate emulco-(1/2 sudu kecil chocolate emulco)
1/2 tsp coffee oil (I added coffee emulco)-(1/2 sudu kecil minyak coffee- Ayu gunakan coffee emulco)
1/2 tsp orange emulco-(1/2 sudu teh orange emulco)
a drop of orange colouring(optional)- I added a few-(setitik pewarna oren- Ayu masukkan beberapa titik)
1/2 tsp baking powder(not in recipe but I added myself)-(Ayu tambah 1/2 sudu kecil serbuk penaik)

Method:-
Beat egg yolks, egg whites, sugar, flour, ovalette and milk powder together until thick and fluffy.
Pour in melted butter and mix till thoroughly mixed.
Scoop out 2 ladle spoonful of batter into a bowl. Add in chocolate paste and coffee oil and stir till well mixed. Place into a piping bag. Add in orange emulco and orange colouring into the balance batter and divide into 2 portions. Pour into 2 nos. 10" x10" square trays.
Pipe patterns onto the orange batter, write the letter 'C' on top. Bake at 190C for about 12 minutes. (My oven I used 175C for 12 minutes.) Leave to cool. Spread butter cream(I used chocolate butter cream) or jam on top and roll tightly. Leave it in the fridge to set and then slice.-( Pukul telur kuning, putih, gula halus, tepung, ovalette & tepung susu hingga pekat & gebu. Tuang mentega cair dan gaulkan hingga rata. Ceduk 2 senduk adunan kedalam bekas yang lain.Masukkan chooclate paste & minyak coffee gaul hingga sebati. Masukkan kedalm piping bag. Masukkan orange emulco, pewarna oren kedalam adunan  lagi satu dan bagikan kepada 2 bahagian. Tuankan kedalam loyang 10" x10" loyang leper. Pipekan adunan chocolate ketasa adunan oren tadi, dan lukiskan bentuk 'C' diatas. Bakar selama 12 minit at 190c(Oven kita 175c untuk 12minit). Biarkan sejuk sebentar. Sapukan cream-(Ayu gunakan chocolate buttercream) atau boleh juga gunakan jem keatas kek dan gulung hingga padat. 
(Lepas keluarkan dari oven, Ayu biarkan sejuk dalam 2 minit aje cepat2 sapukan cream dan cepat2 gulung)....Masukkan kedalm petias untuk set kan dia dan lepas tu bolehlah potong.)

Updated 28/9/2011
Chocolate Butter Cream Kak Intan
Sources:-From  My Sister In Law- Kak Intan
Ingrdients:-
500g butter
350g icing sugar (sifted)
5 tbsp cocoa powder(sifted)
5 tbsp milk powder
2 tbsp ready to use chocolate cream( can use  milk chocolate double boiled it first)

Method:-
Beat butter & sugar at high speed for 4-5 minutes or till creamy & fluffy, add cocoa powder, milk powder & chocolate cream(melted chocolate). Beat till incorporated and ready to use., for fillings.