Last week was a hectic week for me, visiting the hospital almost everyday! (you will know why if you have read my last post.) I am glad that the week ended well with good celebration of the mid-autumn festival with the extended family. To support my blogger friend, Zoe of Bake for Happy Kids, who is the host of this month Little Thumbs Up - Milo theme, I have actually come up with this Milo swiss roll recipe two weeks back but have no time to blog about it until now. I love Milo since young especially the Australian recipe which is tastier and more fragrant. Do you know how I like to enjoy my Milo? I usually put a few heaps of Milo powder in my glass of fresh milk, give it a slight stir before scooping up the clumps of Milo to eat, it's really shiok! ('Shiok' is a common slang word used in Singapore and Malaysia to express happiness, strong pleasure or tingling taste buds with regards of food) AsI have a box of Ferror Rocher chocolate sitting in the fridge, I decided to use it for the swiss roll fillings. I am delighted that the crushed hazelnuts, chocolate and wafer cream fillings turned out to be super delicious and it blended so well with the Milo swiss roll! My fussy hubby and kids gave a big thumbs up for this new creation. :) I have also used organic extra virgin coconut oil in this recipe and here's sharing the health benefits of it. Source from Internet 来源自网络 Milo Ferrero Rocher Swiss Roll 美禄金沙巧克力卷 Ingredients for Ferrero Rocher filling: 130g dairy whipping cream（I used whipping cream with 38% fat ) 12 balls of Ferrero Rocher 1 tsp Milo (I prefer Australian recipe Milo which is tastier and more fragrant) 金沙巧克力陷食材: 130克 动物性鲜奶油 （我用含有38%脂肪的鲜奶油） 12 粒 金沙巧克力 1 小勺 美禄巧克力粉 （我用澳洲配方的美禄比较美味又香） Method for making Ferrero Rocher filling 金沙巧克力陷做法： 1. Put the 12 balls of Ferrero Rocher into a zip-lock bag. Use a rolling pin to crush the balls into small pieces, pour into a bowl and add the teaspoon of milo in. 1。把金沙巧克力装在厚的塑胶袋中，用擀面棍擀压，压得越碎越好，倒入碗中，再加入一小勺美禄巧克力粉。 2. Use an electric mixer to beat the whipping cream till firm peak. 2。鲜奶油用电动打蛋器打发至不流动状态。 3. Mix the whipped cream with the crushed ferrero rocher and milo powder until well combined. Chill in the fridge. 3。打发的鲜奶油与金沙巧克力碎加美禄巧克力粉混合均匀，放冰箱冷藏备用。 Ingredients for milo cake : (baking pan - 28cm x 35cm) A： 4 egg yolk (I used 3 huge eggs each weighing 80g) 10g caster sugar 25g vegetable oil, any type (I used healthy organic extra virgin coconut oil) 45g milk 45g cake flour (I used premium Blue Jacket cake flour） 40g milo powder B： 4 egg white (I used 3 huge eggs each weighing 80g) 1 tsp (5g) lemon juice 20g caster sugar 美禄蛋糕食材： (烤盘 - 28cm x 35cm) A： 4颗 蛋黄 （我用3颗超大粒的80克蛋) 10克 细砂糖 25克 任何植物油 （我用健康的有机特级初榨椰子油） 45克 鲜奶 45克 低筋面粉 （我用优质水手牌蛋糕粉） 40克 美禄巧克力粉 B： 4颗 蛋白 （我用3颗超大粒的80克蛋) 一小勺 /5克 柠檬汁 20克 细砂糖 Method for making milo cake 美禄蛋糕做法： 1. Sift the flour and milo powder together. Mix well and set aside. 1。面粉与美禄粉过筛，搅拌均匀备用。 2. Beat the sugar with egg yolks until it dissolves. Add in the oil gradually, mix well before adding in the milk, beat till well combined. 2。蛋黄和糖搅打至糖溶化，再分次加入油拌匀后，加入鲜奶拌匀。 3. Mix the flour mixture in 2 addition into the egg yolk mixture till no flour is seen. Set aside. 3。混合面粉加入蛋黄糊，搅拌至没有粉粒状态，备用。 4. Beat the egg white till bubble stage, add in the lemon juice and sugar gradually and beat till firm peak. (firm peak is in between soft and stiff peak) 4。蛋白搅打至呈现细泡沫，加入柠檬汁与糖 （分次加入）打成尾端稍微弯曲的蛋白霜。（介于湿性发泡与干性发泡间） 5. Add the meringue into the egg yolk batter 1/3 at a time, each time gently mixed well before adding the next. When done, pour the batter into the baking pan laid with baking paper, smoothen the surface. 5。蛋白霜分三次加入蛋黄糊里，每次轻轻搅拌均匀后再加入。完成后倒入铺有烤纸的烤盘中，抹平。 6. Bang the baking pan a few times on the worktop to deflat big air bubbles. Put into a preheated oven at 170 degree Celcius top/bottom heat and bake for about 12~15 minutes. 6。轻敲几下烤盘让大气泡震出来，再放入烤箱以170摄氏度上下火，烤约12~15分钟至熟。 7. Remove the cake from the oven, transfer to a wire rack, peel open the sides of the baking paper to cool the cake. Put another piece of baking paper on it, flipped it over and peel off the top baking paper. 7。取出蛋糕转移到凉架上，撕开四边的纸散热。铺盖一张烘焙纸，立刻翻面倒扣，掀开底纸。 8. Take the ferrero rocher fillings out from the fridge and spread it evenly on the cake surface before rolling it up. Wrap the whole cake with baking paper and put into a plastic bag before putting it into the freezer to chill hard before cutting. 8。金沙巧克力馅从冰箱取出，均匀涂抹在蛋糕表面上，卷至成蛋糕卷。最后用烘焙纸将整条蛋糕卷起，收口朝下用塑胶袋装起，放置到冰箱冷冻定型再取出切片。 9. Trim both sides, ready to serve. 9。两边修切整齐就可以享用了。 Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates. This post is linked to Little Thumbs Up Event: Sept-Milo theme organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY and hosted by Zoe from Bake for Happy Kids Thanks for dropping by. See you again! 谢谢您的拜访，下次再见！ The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。 “It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.” 编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱，请提供在这的相关链接，谢谢。" © Copyright 2015 bakingtaitai.blogspot.sg