Work catering #26: Yo yo yo! It's salted caramel time!

Yoyo's are one of my favourite cookies! I love the buttery dough sandwiched with buttercream filling =p.. yum! My favourite flavour would probably be the classic PASSIONFRUIT! I've made Melting moments before but they were quite huge so decided to make these smaller yoyos :)

Passionfruit Petit Yoyo's 
Recipe adapted from Simply great meals

Ingredients (Makes ~40 petit yoyos)

Yoyos
225g butter
6 tbs icing sugar
1 1/2 cups self-raising flour
1 cup custard powder

Butter cream
60g butter, softened
1 1/2 cups icing sugar
1-2 tbs passionfruit pulp (tinned or fresh)

1. Preheat oven to 180oC and line 2 baking trays with baking paper.
2. Cream butter and sugar until light and fluffy. Add sifted flour and custard powder and mix to form firm dough.
3. Roll teaspoonfuls of dough into ball and place onto baking tray. Press lightly with the back of a fork and bake for 8-10 minutes.
4. Make butter cream by beating butter, icing sugar together until light and fluffy. Beat in passionfruit until combined. Sandwich yoyos together with butter cream.

before people grabbed them~ ahha

Can see the passionfruit seeds in the butter cream :]

I also LOVE SALTED CARAMEL!!!!! So wanted to try out this swiss roll. I haven't made many swiss rolls and I think this one turned out a little small for my liking but the salted caramel made up for it ^_^"

Salted Caramel Swiss roll
Recipe adapted from Happy flour

Ingredients

Sponge:
3 eggs, separated
50g brown sugar, sifted
52g cake flour (I used plain flour with a bit of corn flour mixed in)
1/4 tsp baking powder
1/4 tsp vanilla essence
35g vegetable oil

Salted caramel sauce:
1/2 cup caster sugar
1/2 cup cream
1 tsp salt

Salted Caramel Butter cream:
100g unsalted butter
1 tbs icing sugar
3 tbs salted caramel sauce

Sponge:
1. Preheat oven to 200oC and line 20x30cm baking tray with baking paper.
2. Sift flour and baking powder. Set aside.
3. Whisk egg whites with electric mixer until frothy. Gradually add in sugar until stiff peaks form (using a stand mixer would be very helpful! otherwise your arm may get sore :P)
4. On medium speed, gradually add in egg yolks. Whisk for another minute until combined.
5. Fold flour into meringue in 3 portions until well blended.
6. Lastly, fold oil into batter until well combined.
7. Pour batter into prepared baking tray and smooth surface. Bake for 10 minutes.
8. Remove cake and place on rack to cool with skin facing up.

Sponge ready to be spread with salted caramel butter cream!

Caramel Sauce:
1. Melt sugar over medium low heat in saucepan
2. One sugar has melted and turned into golden brown liquid, remove from stove. (Don't burn the sugar!!)
3. Carefully and slowly pour cream over caramelized sugar. Mixture may splatter and caramelized sugar will harden but don't worry!
4. Return saucepan to stove with low heat, stir mixture until caramelized sugar melts and is smooth - this may take a while but BE PATIENT ^^
5. Stir in salt and remove from stove. Set aside to cool. Can be stored in fridge if necessary but thaw to room temperature before use.

Salted Caramel butter cream:
1. Beat butter and icing sugar until light and fluffy.
2. Add in salted caramel sauce and beat till combined.

Cake assembly:
1. Carefully transfer cake onto greaseproof paper with skin facing down.
2. Spread butter cream evenly on sponge.
3. Gently roll cake using paper to lift the cake and roll.
4. Rest the roll in fridge to maintain shape.
5. Remove, slice and serve.

Salted caramel wreath ^^

yum yum yum =D

Pear Swissroll

I had some leftover cream and decided to use it in a filling for Pear Swissroll! Also inspired by Julie's swissrolls ^^v

Very very simple!!! now you don't need to buy it from asian cake shops xP

Ingredients for sponge:
90 g (3/4 cup) self-raising flour
3 eggs
115 g (1/2 cup) caster sugar

Filling:
250ml cream
1 tbs icing sugar
1 pear

Method:
1. Preheat oven to 190oC. Line baking tin with baking paper.
2. Sift flour 3 times (for air ^^)
3. Beat eggs in a bowl using electric beater (~5 min or until thick and pale). Add suagr gradually, beating until mixture is pale.
4. Using a metal spoon, fold in the flour quickly. Spread into tin and smooth the surface.
5. Bake for 10-12 minutes or until golden and springy to touch.

6. Place tea towel on kitchen bench. Cover with baking paper and spinkle with some caster sugar. Turn the cake out onto the baking paper.

7. Roll the cake up from the short side, rolling the paper inside the roll. Put the rolled cake on a wire rack for 5 minutes, then unroll and allow the cake to cool.

8. Beat the cream and icing sugar until stiff peaks form. Cut the pear into small cubes and add with the cream. Spread over cake.

9. Roll cake up again. Refrigerate for 30 minutes then its ready to serve!

Really does taste like asian cake shop!!! You can put different fillings.. e.g. jam.. mango.. chocolate.. the list is endless! so go on and be creative =)