Hong Kong's bakers du jour teach us how to roll a fat one
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Hong Kong bakery, Roll, has been hovering at the top of OpenRice's rankings since it opened on Granville Road a little over a month ago. Granville Road in Tsim Sha Tsui is chock-full of trendy stores, but has been conspicuously lacking in food options for far too long. Until now. Two sisters from Canada recently opened the specialty bakery simply known as Roll and with it, have engineered Hong Kong's latest dessert craze: the Swiss roll.
A likely influence of British rule, the Swiss roll can be found at any traditional Hong Kong bakery and is a perennial afternoon tea staple loved by office ladies and grandmas alike. But despite its unwavering status as a Hong Kong food icon, it has never been much of a trend item.
Ada (the one in the pink shirt in the photo above) and Amy Wong (chef's jacket) have given this local favorite a hip makeover, injecting a range of flavors from maple syrup (a dead giveaway that the sisters were raised in Canada) to vanilla. Amy, the younger sister, is a trained dessert chef and handmakes the Swiss rolls each morning.
Amy was kind enough to share with CNNGo her recipe for Roll's best-selling flavor, black sesame and charcoal. The pitch black charcoal sponge cake is rolled together with sweetened black sesame paste and cream for a Japanese-inspired, Hong Kong favorite.
(...) Ingredients (for a 20x30 cm sponge)
3 eggs
1 yolk
90g sugar
70g flour
20ml milk
20g butter
Several tablespoons of charcoal powder
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