Matcha Swiss Roll & Hokkaido Milk Loaf

I spent an afternoon trying out these 2 recipes, and I must say I’m quite satisfied with the end results.

The first time I tried to bake a sponge cake for making a swiss roll, it became a gigantic biscuit. =(  After watching a few Youtube videos, I decided to follow one baker’s measurements (Ochikeron’s swiss roll) but used the other baker’s method (Siu’s Kitchen), which is the chiffon cake method. I wished I had a bigger oven so that I can make a thicker and longer roll.

Using the tangzhong method again, the Hokkaido Milk Loaf turned out soft and fluffy, and it remains so even till the next morning. My previous breads usually turn hard the next day and I had to microwave them again.

I’m so motivated to try out other cakes and breads now!

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