How to roll a biscuit roll so as not to break. Roll "Lucky" always turns out

Recipe Roll "Good":

80 ml of milk

100 g butter

2 tbsp. l starch

150 g sugar

Salt on the tip of a knife

1 tsp baking powder (or 1 tsp. soda without a slide)

Filling: any thick

For example: thick jam, and on top 200 ml of whipped with powdered sugar cream

How to cook the Roll "Good":

1. First of all, heat the milk with butter to 90 degrees.

2. Mix and sift flour, starch, salt, baking powder.

3. Beat eggs with sugar to increase 4 times into a thick resistant foam (about 10 minutes). Add flour and gently slowly stir with a spatula upwards.

4. Now, put a few spoons of this mass in warm milk with butter, mix.

And then pour back into the main dough (with eggs and flour). Gently slowly stir.

5. Oppose cover the parchment, heat the oven to 190 degrees.

Pour the dough on a baking sheet, smooth and bake for 10-15 minutes until golden brown (it all depends on the oven and the size of your baking tray). But do not overdo it, otherwise a dried biscuit may break.

6. Roll the baked biscuit immediately or cool. Then unwrap, remove the paper, smear. You can first jam, and whipped cream on top.

Roll up biscuit roll is not so difficult. The main thing is to adapt yourself :-) Firstly, the baked layer of biscuit should not be thick. Adapt how much dough should be for your pan. Secondly, the reservoir can not be overdry. Watch carefully: as soon as it becomes a beautiful golden color, take it out. Thirdly, if an already inverted layer has sharp, highly clogged edges (there was less dough than in the middle, and it was fried), quickly cut the edge along the entire length with a sharp knife. Otherwise, it will break the biscuit when minimized. Fourthly, the biscuit layer should be "dumped" :-) on a wet (not wet, not dry, namely wet) cotton fabric (napkin, towel, just a piece of cloth). Immediately, while the layer is hot, roll the roll along with the cloth. Those. she, the fabric, is inside the folded roll. When the roll is completely cool, roll it out, smear it with cream or filling and fold again WITHOUT cloth.
I have a favorite roll recipe, though not a classic sponge cake, but very tasty. And done quickly. If sudden guests come to me, bake this roll. Never let down. Here it is just curled WITHOUT the fabric, but always in a hot condition. And he should not be fat. This amount is on a standard large baking sheet. If the pan is smaller, it is necessary to reduce the number of products by 1/3.

ROLL "VEROCHKA"

Dough: condensed milk 1 can, eggs 3 pcs., Flour 1 cup, margarine 50 g, soda 0.5 tsp.
vanillin (or zest, I prefer lemon)
Filling: sour cream 2 cups (undiluted, liquid, not cream, but impregnation)
sugar 4-6 tbsp. L., nuts (raisins, dried apricots, prunes) 1/2 cup

Mix the contents of condensed milk jars, melted margarine, eggs and flour. Add hydrated soda. To grease the tracing paper with fat on both sides, put it on a baking sheet, spread the dough evenly over it (the amount of dough in this recipe is designed for a large pan, for a standard oven). Oven in a preheated oven to about 200 degrees to a beautiful golden color (do not overdo it). After removing it from the oven, put it on the table with the tracing paper up, remove and throw it away. If the edges are hardened, quickly cut them with a sharp knife. Hot layer pour sour cream with sugar and evenly distribute the filling (who has what and who likes what, a choice: nuts, dried apricots, steamed prunes, raisins, cherries, etc.). Quickly, tightly and gently roll the roll, put the seam down, and then do what you want with it: you can pour any icing, sprinkle with powdered sugar, eventually eat it like that, but let it stand in the fridge to bring it to perfection.

06.06.2002 10:01:57, Siberian

Who else does not know, I am a big lover of rolls!) But, if meat and fish rolls (unsweetened, that is) I always get, and I’m not at all afraid of them, then I’m breathing rolls, and I'm always afraid it won't bother you, won't wrap, breaks, or just won't taste good ...

This roll turned out the first time! Stunningly tasty, spectacular in appearance and simple in design, as it is baked with the filling!

For the test:
  3 eggs
  3 tbsp. Wheat Flour Spoons
  2 tbsp. cocoa spoons
  0.5 tsp baking powder
  2 tbsp. spoons of sugar

For filling:
  400 g of cottage cheese
  1 egg
  3 tbsp. spoons of sugar
  3 tbsp. spoons of milk
  vanillin

Beat cottage cheese, egg, sugar and milk. Pour the curd mass on a baking sheet, covered with baking paper (lubricate the paper with vegetable oil), and smooth out. We set aside.

Separate the whites from the yolks
  Beat yolks for a minute or two, add sugar and beat for another three minutes.
  Add sifted flour, cocoa and baking powder. Mix well.

  Put the dough on a baking sheet on top of the curd mass, level. Bake ~ 15-20 minutes at 180 degrees.

Sprinkle a towel with powdered sugar, turn the sponge cake on the towel up with curd mass, remove the paper and immediately, with a towel, wrap the roll so that the curd mass is inside.
  I decided not to decorate it in any way, it seemed to me so beautiful, I just slightly powdered with sugar powder.)))

Biscuit roll with apple filling

This roll, like roll with cottage cheese filling, is very simple, because it is baked together with the filling. I made it almost according to the recipe for curd rolls, but still made some changes.

For the test:
  4 eggs
  4 tbsp. Wheat Flour Spoons
  0.5 tsp baking powder
  4 tbsp. spoons of sugar

For filling:
  5-7 apples
  2 tbsp. spoons of sugar
  vanilla to taste

Peel the apples and seeds, grate them on a fine grater, drain the resulting juice, add sugar and vanilla.
  Put grated apples on a baking sheet, covered with baking paper and level.

Separate the whites from the yolks.
  Beat yolks for a minute or two, add sugar and beat for another three minutes.
  Add the sifted flour and baking powder. Mix well.
  Beat whites until soft peaks and gently mix in the dough.
  Put the dough on a baking sheet on top of the apple mass, level. Bake ~ 15-20 minutes at 180 degrees.

Cover the baking tray with the finished biscuit with a clean towel, turn the biscuit on the towel with the filling up, remove the paper and immediately, with the help of a towel, wrap the roll so that the apple paste is inside.
  Cool and decorate as desired.

Well, I, of course, did not wait until the roll cooled down completely and cut it, so the cut turned out to be slightly blurred.))) Unlike the curd roll, this turned out to be more fluffy, but also more tender, you need to cut it with a very sharp knife and , of course, completely cooled down.)))

I do not know how (did not know how) to roll up biscuit rolls, those with cream, etc., or rather I could not get beautiful rolls, then the biscuit will break, then the cream is somewhere not there, then ...))) For The same biscuit roll is baked along with the filling, rolled up hot, everything is easy and simple, but tasty and very!

  I made a roll for 3 eggs and for the filling I took 3 Granny Smith varieties of apples, after I cleaned them, rubbed and squeezed out extra juice, I got 340 g of apple mass. Apple stuffing was distributed on a baking tray in the form of a rectangle measuring 24 by 26 cm, approximately on top of the apple filling she laid out the biscuit dough so that it completely covered the apples and slightly went beyond the edges of the apple filling. The stuffing on the baking sheet slightly rammed. The roll in my cut is a little yellow, since I used sugar colored with passion fruit syrup. I baked the roll several times, I didn’t add sugar to the stuffing, we have enough sugar in the dough, and if you like, you can sprinkle the roll with powdered sugar on top. I thought that a homemade roll without cream would not like it too much, but I liked it very much! Thank you, Olya!

Roll with apples and cinnamon from La Perla

Now this is my on-duty recipe :) It’s simple, quick, you don’t need a mixer, it folds easily and never breaks. With this recipe, I finally defeated my fear of rolls)

La Perla Biscuit Roll with Curd Cream

Option 2. ROLL WITH JAM FROM JAMIE OLIVER

The recipe from Jamie Oliver. Those who know me, know how I am anxious about creativity and culinary skill Jamie. It was his long idol in the culinary field. In my plans (= thoughts) to get all his books. In the meantime, I’m content with selective recipes from various sources ... For example, I saw this roll in the September 2008 issue of Cosmopolitan magazine
   Without hesitation, I immediately prepared it. And as always - I was not mistaken with the choice. The recipes from D Oliver are always successful and win-win.

Jam roll is made very quickly from the most basic products (which are always in the house). Preparing for two times.





  4 servings (total time 20 minutes)

Formulation:
  55g - sugar
  55g - flour (sifted)
  2 hl - baking powder (without slide)
  a pinch of salt
  2pcs - eggs (I had large)
  5 tbsp l - jam (picked with sour, cornel)
  powdered sugar (instead of it took coconut chips)

Immediately heat the oven to 180 ° C and at the same temperature we will bake the biscuit.

Further on, the text goes like this (I will write about my changes later): grease an 18-centimeter square shape with oil and cover its bottom with baking paper.
  I did not have a form of such size, I took an ordinary one, without smearing anything, covered it with paper.

Mix the first four ingredients, then add the eggs and beat (whisk) until lightness. Drain the mixture into the form and bake for 6 minutes (this time according to the recipe, I have about 7-8 minutes).
   Put the jam in a saucepan and heat slightly (I advise you to take any jam, but with sourness).
  Remove the mold from the oven and gently turn it over to remove the biscuit. Remove the paper and spread warm jam over the surface.

Now gently roll the sponge cake with jam.

Be sure to cool. And then decorate with powdered sugar (or as I - coconut shavings).
  I liked this roll: tender, after a little exposure, it becomes very saturated and moist, it literally melts in your mouth.

The only thing I can be even reduced the amount of sugar. But here a matter of taste, of course.

The roll is smeared with any jam while still hot and is rolled up without any problem! And the most important thing is that you do not need to whisk anything, but only mix with a spoon (well, slightly beat with a whisk, although I just mix it :), I like everything :)