How to bake a roll. Biscuit roll with cream. Curd roll with jam

Biscuit roll is baked from available products that are always in the kitchen. The variety of toppings is also a huge plus. You can smear pastries with jam or any cream, and you can also put any fresh or canned fruits in the layer.

The only drawback of this dessert lies not in it, but in the minds of the hostesses who have never cooked it - all of a sudden it will not turn out. Compilation delicious recipes and a detailed description of the technology will make biscuit rolls a favorite treat in any family and help overcome possible fears.

This pastry is simple in terms of the number of products that make up the dough. No need to cook for a long time and a layer. Fruit jam or thick jam will perfectly cope with her role. homemade jam. Too liquid component should not be taken, because of it the biscuit can simply become sour. Then the dessert will have to be eaten with a spoon.

What you need for a biscuit roll with jam or jam:

• 4 eggs;
• 180 g of powdered sugar;
• 160 g flour;
• 3 g salt;
• 5 g soda hydrated with vinegar or lemon juice;
• 200-250 g jam (thick jam).

Dessert baking steps:

1. Beat eggs with salt with a mixer. When the mass turns into a lush foam, slowly introduce the powder without stopping the mixer. After manually stir in the flour and slaked soda.
2. Pour the dough onto an oiled baking sheet, flatten. Quick biscuit roll - in 5 minutes in the oven at 200 degrees it will be completely baked.
3. Remove the hot cake from the mold on a linen towel, grease with jam or marmalade and roll it up. Before serving, pastries can be decorated with powder, almond petals or frosting.

With condensed milk cream

Condensed milk can give a pleasant milky taste to biscuit baking. Depending on personal preferences, milk can be simply condensed or boiled.

For a roll with condensed milk cream you will need:

• 4 eggs;
• 180 g of sugar;
• 160 g flour;
• 150 g butter;
• 200 g of condensed milk;
• 15-20 ml of cognac;
• 3 g vanillin.

How to cook a roll:

1. Whisk the eggs from the refrigerator into a fluffy foam. Continue beating with a mixer, gradually introducing sugar. When the volume of the sweet egg mass doubles, add flour. Mix it only with a spatula, not with a mixer, and in one direction.
2. Line a baking sheet with parchment paper. Spread the dough on it in an even layer, which is then baked in a preheated oven until light golden brown.
3. Roll the hot biscuit together with paper and leave to cool. It is very convenient to use buttered baking paper for baking biscuit cake. With it, he will definitely move away from the form and, after preliminary folding, will not stick together.
4. Meanwhile, beat the soft butter with a mixer until white. Next, in order not to overwhip the cream, stir in the condensed milk, cognac and vanilla with a spatula.
5. Unfold the cooled biscuit, remove the paper from it, generously grease with cream and roll again. Top can be covered chocolate icing and sprinkle with crushed nuts.

with bananas

For those who are afraid that the cake will break when folding, we can recommend starting to learn how to make biscuit rolls from this recipe, which is also beautifully called "Elephant's Tear".

For the base - chocolate biscuit cake, you need to prepare:

• 5 eggs;
• 300 g of sugar;
• 300 g flour;
• 150 ml of water;
• 75 g cocoa powder;
• 7 g of baking powder.

For the internal filling of the roll you will need:

• 300 ml of milk;
• 250 g butter;
• 150 g boiled condensed milk;
• 50 g flour;
• 30 g of starch;
• 2 bananas;
• vanilla and ground nuts to taste.

Top pastries are covered with glaze from:

• 100 g dark chocolate;
• 100 ml cream;
• 30 g butter.

Bakery:

1. Separate whites and yolks. Beat the first ones separately with a mixer until foamy, and bring the yolks white and fluffy together with sugar and water. Connect carefully both masses.
2. Introduce mixed bulk components into the egg mixture. From chocolate biscuit dough bake a rectangular cake. Hot, fold it in half lengthwise, putting a rolling pin inside, and cover with a damp towel. So the cake should rest for an hour.
3. Boil milk with flour and starch, then let cool until room temperature and beat together with boiled condensed milk and soft butter. Add nuts and vanilla to taste.
4. Peel and cut bananas so that they can be laid out in an even row. Lubricate the cake generously with cream, put bananas in the middle and give the dessert the shape of a tear. Top the roll with melted chocolate and cream fondant. Decorate to taste. After a couple of hours in the cold, you can enjoy an elephant tear.

With custard

A simple biscuit roll combined with custard and exotic fruits turns into an exquisite dessert. The highlight of the roll is also in the biscuit dough, which is cooked on proteins.

Biscuit cake is baked from:

• 6 egg whites;
• 200 g of powdered sugar;
• 2.5 g citric acid;
• 2.5 g salt;
• 110 g flour;
• 6 g baking powder.

The layer includes:

• 300 ml of milk;
• 2 chicken eggs;
• 160 g of sugar;
• 80 g of starch;
• 1 g vanillin;
• 140 g of soft blended cottage cheese;
• assorted canned exotic fruits (pineapple, mango, etc.).

We prepare dessert as follows:

1. Beat egg whites with mixer first citric acid, after adding salt, vanilla and small parts of sweet powder. You should get hard peaks.
2. Carefully fold in the flour mixed with the baking powder with a spatula. Spread the dough on the greased parchment paper on a baking sheet.
3. Bake 12-15 minutes. Sprinkle the finished hot biscuit with powder and roll it into a not tight roll, which is fixed with a thread in several places.
4. Cooking custard. Grind half of the sugar together with starch and eggs. Introduce the resulting mixture in a thin stream into boiling milk with vanilla and the other half of the sugar. Boil until thickened and cool completely.
5. Mix the custard base with a whisk with cottage cheese. Fruit cut into small cubes.
6. Warm biscuit cake saturate canned fruit with syrup, cover with a layer of cream, put chopped fruit on it and roll it up again.
7. Dessert before serving to withstand the night in the cold. As a decoration, pastries can be sprinkled with sweet powder.

Chocolate biscuit roll

The difference with this roll is that it does not need to be pre-rolled, so the cream and other ingredients should be ready and at hand.

For chocolate honey biscuit you need to take:

• 3 eggs;
• 100 g of sugar;
• 30 g honey;
• 50 g cocoa powder;
• 120 g flour;
• 3 g of soda.

The roll layer will be made of butter cream and cherries:

• 125 ml of water;
• 100 g of sugar;
• 30 g flour;
• 100 g butter;
• 200 g fresh or frozen pitted cherries;
• 60-75 ml of cherry juice to soak the biscuit.

How to cook a roll step by step:

1. Beat eggs, honey and sugar for five minutes at the minimum speed of the mixer. Then add dry ingredients and also mix them with a mixer.
2. Pour in the dough and spread it with a spoon on the oiled parchment. Bake chocolate cake for 7-12 minutes, depending on the characteristics of a particular oven.
3. For the cream, boil the boiling syrup from water and sugar with flour. When the mixture has cooled, beat it with a mixer along with soft butter.
4. Ready chocolate biscuit lightly soak with cherry juice, spread generously with cream, spread the cherries on top and roll up the roll. Top pastries can be decorated with melted chocolate and a few cherries.

with poppy

How to cook biscuit roll with poppy seeds? You can add seeds directly to the dough, or you can cook delicious cream from grated poppy seeds and boiled condensed milk, it will turn out very beautiful and unusually delicate in taste.

For a roll with a poppy seed layer, you need to take:

• 5 chicken eggs;
• 250 g of fine sugar;
• 250 g flour;
• 400 g boiled condensed milk;
• 100 g butter;
• 50 g poppy;
• 40 g hazelnuts.

We bake as follows:

1. For the biscuit, beat the egg yolks with half the sugar and flour. Separately, beat the whites with the second half of the sugar in a stable foam. Very carefully combine the protein foam and the dough on the yolks.
2. From received liquid dough bake a rectangular cake. The baking temperature should be 200 degrees, and the time will depend on the oven. The main thing is not to overdry the biscuit so that it can be rolled up.
3. For cream, simply beat butter, condensed milk, grated poppy seeds and chopped hazelnuts with a mixer into a lush homogeneous mass.
4. Roll up the hot cake, and after cooling, carefully unfold, coat with cream and return the roll to its original state.

With curd cream

Biscuit roll can be prepared at least every day in a new way, combining the most successful dough recipe in your opinion with a new filling (cream and fruit). One of the creams that goes well with biscuit is cottage cheese.

For a simple and inexpensive roll with such a filling, you need to take:

• 4 eggs;
• 100 g of sugar;
• 160 g flour;
• 5 g baking powder;
• 3 g vanilla powder;
• 200 g of tender non-grained cottage cheese;
• 120 g of condensed milk.

Baking method:

1. Carefully, so that air bubbles do not burst, add vanilla flour and baking powder into the foam from the eggs beaten with sugar.
2. From the resulting biscuit dough on oiled parchment, bake a rectangular cake. Roll it up hot along with baking paper and cover with a towel.
3. While the cake is cooling down a bit, beat the cottage cheese and condensed milk with a mixer into the most delicate curd cream.
4. Unfold the biscuit, coat it with cream and, carefully removing the parchment, roll it up again. After an hour in the refrigerator, the cake is ready.

Biscuit roll with butter cream

This roll can be called a classic. Is the combination of biscuit and butter cream with a subtle alcohol note isn't it? Of course, if sweet tooth under 18 years old will enjoy this pastry, alcohol should not be added to the layer.

Ingredients of dough and cream:

• 4 eggs;
• 360 g sugar (half for dough and half for cream);
• 200 g flour;
• 200 g butter;
• 80 ml of water;
• 15-30 ml of cognac.

Biscuit roll recipe step by step:

1. Mix eggs, sugar and flour biscuit dough. The kneading algorithm is the same as in the condensed milk roll recipe. Roll up a hot rectangular biscuit cake.
2. For cream, make syrup from sugar and water. All sweet crystals should dissolve and the mixture should boil.
3. Beat soft butter with a mixer, pouring in a tablespoon of cooled syrup. At the end of whipping, add cognac.
4. Further, the algorithm of actions is similar to the previous recipes: we unfold the cake, grease it with cream, roll it up and keep it for several hours in the cold so that the roll grabs.

Step 1: prepare the flour.

Pour the flour into a sieve and sift it into a medium bowl. This must be done so that the pastry is tender, airy and soft. Also, thanks to this process, we will clean the flour from all kinds of lumps, and it will be saturated with oxygen from the air. Attention: Be sure to use flour to make dough. premium, fine grinding and proven brand name.

Step 2: prepare the milk.

Pour the milk into a small saucepan and place the container over medium heat. Already literally after 1 minute you can turn off the burner, and set the container aside. Pour the milk into a deep bowl and check its temperature. It is very important that it is barely warm, but in no case hot, as this can cause the yeast to curdle and the dough for rolls simply will not work.

Step 3: prepare the yeast.

We spread the yeast in pieces in milk and use a tablespoon to completely dilute them. Due to this, the milk should change color from white to soft beige.

Step 4: prepare margarine.

We spread the margarine on a cutting board and, using a knife, cut into small pieces. After that, set it aside to warm up at room temperature, as this is one of the important conditions preparation of dough for rolls.

Step 5: prepare the dough for rolls.

So, add in a deep bowl, with yeast diluted in milk, pieces of margarine, two types of sugar, a pinch of salt, and also break an egg. Using a hand whisk, mix everything thoroughly until smooth. After that, we begin to pour flour in small portions and immediately beat everything with improvised equipment so that lumps do not form in the dough. Attention: when the mass begins to thicken, we continue to pour out the flour a little bit, but knead the dough with clean, dry hands. Knead the dough until it becomes dense, homogeneous and no longer sticks to your hands. Then we give it a rounded shape and cover the bowl with a cloth towel. Put the dough in a warm place to infuse for 1 hour.

Step 6: serve dough for rolls.

After the allotted time for the tincture of the dough, put it on the kitchen table, crushed with a small amount of flour. We knead the dough a few more times with our hands so that carbon dioxide comes out of it, due to the fermentation of yeast. And now, using a rolling pin, roll out the dough thick no more than 1 centimeter and with the help of a tablespoon we spread the filling on it.

The filling of the rolls can be quite varied. You can cook pastries with poppy seeds and slices walnuts, with jam or condensed boiled milk.

You can also add salty toppings to the roll: potatoes with mushrooms, boiled ground meat to your taste, stewed cabbage, as well as cottage cheese with dill. After we have laid out the filling, we wrap the dough into a roll, starting from any edge. Now we are not in a hurry to put the roll in the oven to bake, but put it on a baking sheet, greased with vegetable oil or covered with baking paper, and set aside to infuse in a warm place another 30-40 minutes. Usually such rolls are baked for 45-55 minutes depending on the filling and the thickness of the dough layer, until the baking surface is covered with a golden crust and begins to attract everyone with its unforgettable aroma. Such rolls are served with hot tea, coffee, all kinds of compotes, jelly, as well as milk and kefir.

Good appetite!

The readiness of the dough for rolls in the oven can be checked with a toothpick. If it easily enters the roll, and then there are no lumps of dough and moisture left on its surface, then the baking is ready and you can turn off the oven.

From such a dough, you can form not only rolls, but also prepare buns, braids and pies.

You can use butter instead of margarine to make dough for rolls.

One of the prerequisites for preparing such a test is that all ingredients must be at room temperature.

For those who love sweet pastries for tea, we offer recipes for rolls. The most common option is biscuit dough roll stuffed with whipped cream, but this is just one of the many recipes we know. Rolls prepared from puff, sand, yeast dough. For the filling, ready-made jams, jams or preserves are used, and creams are also prepared, often creamy or custard. Pieces of fresh fruits or berries can be added to the cream.

In the section "Rolls (sweet)" 210 recipes

Biscuit roll with butter cream

Biscuit roll with butter cream even a novice hostess can bake on condensed milk. Usually for biscuit dough, proteins and yolks are beaten separately, and then combined. In this recipe, the process of kneading biscuit dough takes place in one ...

Biscuit roll with hazelnut cream

Biscuit roll with nut cream is moderately sweet, with a pleasant nutty flavor. The recipe is very simple and it will require the simplest budget products. Light airy cake and two layers thin filling, one of which is a jam with a pleasant...

Roll with condensed milk

Nowadays, not every housewife has time to cook pastries for tea every day. Sometimes it's easier to buy something in the store. However, there are times when you want homemade cakes. It is for such moments that this recipe for a roll with boiled condensed milk will come in handy ....

Curd roll with jam

Delicate soft roll curd dough with cherry jam filling will be a delicious addition to any tea party. For the filling, you can use jam, large berries from jam or jam. The roll will be even tastier if you add steam to the filling...

Such a roll is especially relevant in the spring, when the first spring greens appear. In this homemade pastry, the curd mass is successfully combined with wild garlic greens and green onion feathers. Before adding the leaves to the filling, put them in a saucepan with m...

Meringue roll with curd cheese and mango cream

The taste of sweet meringue goes well with slightly salty curd cheese, which is usually used in sushi filling. If you look at the cream roll recipe, then there I indicated 100g of sugar. You can increase or decrease the sweetness of the cream according to...

Pie-roll "Apple horn"

Apple pies are different. For example, this "Apple Horn" is prepared like a yeast dough roll. The recipe is very simple, and the result will pleasantly surprise you, especially when you inhale the fruity aroma and pinch off the crisp, caramel-soaked crust. ...

Lavash meatloaf in a slow cooker

Meatloaf from lavash - this is a very quick and easy-to-prepare roll-pie made from ready-made thin Armenian lavash, which can be baked in a slow cooker. Such a roll can be taken with you to work as a snack, and for a picnic, it is good as hot...

Biscuit roll with chanterelles

Biscuit rolls don't have to be sweet. Recipe in front of you biscuit roll with mushrooms. More precisely with fried chanterelles and a layer cream cheese with greens. A slice of such a diner mushroom roll can be eaten with tea or garnish...

Filo roll with spicy chicken

Spicy Chicken Filo Dough Roll is best served warm. Before baking, brush each sheet of phyllo dough generously with melted butter. For filling the roll instead of chicken breast you can take any other parts of the chicken in about the same amount ...

Vertuta is a Moldavian puff pastry roll. The principle of making vertuta is as follows: a filling is placed on a thinly rolled dough, a roll is rolled up, twisted into a spiral, placed in a mold, greased with an egg and baked until cooked. There is...

Strudel with apples and peaches

Strudel with apples and peaches is a recipe for those who love tender, juicy stuffing in thin crispy dough. And if you can always experiment with the filling, then it won’t work out much with the dough. The dough for the strudel must be kneaded, stretched and rolled ...

Strudel with meat

In the meat strudel recipe, the most time-consuming is the dough kneading. It is easier and faster to knead it in a dough mixer, and then be sure to let the dough rest a little in a bowl under a towel. For meat filling you can take a turkey or chicken, add a little with ...

Roll with apples

This apple roll recipe will appeal to those who choose pastries from crumbly, tender dough with juicy apple filling, perfectly complementing each other. Do not hesitate, you need to start cooking and call the household for tea with apple roll...

curd fingers

Baking cottage cheese fingers just melts in your mouth. The rolls are very tender and airy, with a creamy flavor and somewhat reminiscent of puff pastry pastries. If you do not use a ripper in the recipe, then the fingers will turn out to be more dense and crunchy ...

Carrot biscuit roll with curd cream and tangerine

For carrot roll with cottage cheese cream and tangerine, grated carrots are added to the biscuit dough during kneading, so it turns out to be a bright orange color. curd cream, mixed with gelatin, keeps its shape well, and thanks to the tangerine, the filling...

I'll start with tips. To ensure that the biscuit roll cake always turns out well, make sure that not a drop of yolk gets into the protein. To beat the whites to strong peaks faster, use powdered sugar instead of granulated sugar. The biscuit should be baked in an oven preheated to 180 degrees. It is better to mix the flour in small portions, stirring the dough with a spatula until the lumps disappear, and only then add the next portion.

Ingredients

• eggs 5 pcs.
• wheat flour 200 g
• granulated sugar 200 g
• baking powder 4 g
• cognac 50 g
• apricot jam 150-200 g
• starch 2 tbsp. l.
• chocolate 100 g
• mint for decoration

Cooking

Separate the whites from the yolks using an egg separator. Proteins are placed in a deep bowl, and the yolks are set aside for now.



With a mixer, beat the whites into a steep foam.



Continuing to beat, add sugar little by little. We do not put sugar completely, leave 1 tbsp. l. for the yolks.



Beat at the highest speed of the mixer until the whites thicken. In time, this can take from 5 to 10 minutes, depending on the power of the mixer. It is also worth noting here that before you start whipping the proteins, you should very carefully examine the beaters of the mixer. They should be perfectly clean without a drop of fat.



Rub the yolks with 1 tbsp. l. Sahara.



Stir the yolks into the beaten egg whites.



Mix flour with baking powder and sift through a sieve. We introduce the flour in small portions into the protein mixture and gently mix with a spatula so that there are no lumps.



Preparing the filling for the biscuit roll. Pour the apricot jam into a bowl. In my case, the jam was with whole apricot slices, if you also have it, use an immersion blender to puree the apricot jam. If you have jam or jam of a homogeneous consistency, skip this step.



Pour into the jam 3 tbsp. l. water and put on fire to boil. As soon as the jam begins to boil, put the starch and mix quickly with a spatula. Remove from fire and set aside.



Line a baking sheet with parchment paper and spread the batter in an even layer. We put the dough to bake in a preheated oven to 180 0C for 10 - 15 minutes.



We check it for readiness, pierce it in several places with a wooden splinter. The finished biscuit should be lightly covered golden brown. If you touch the top of the baked cake with your finger, it will be slightly sticky. We take out the pastries from the oven and make frequent punctures over the entire surface. Then dip the brush in cognac and coat the top of the biscuit.



Without waiting for the biscuit cake to cool, we grease it with a ready-made warm apricot filling. If during the baking of the biscuit the filling has completely cooled down, slightly warm it up.



We turn the biscuit cake with the filling into a roll using parchment, on which the cake was baked. If the biscuit does not move well from the paper, we moisten it from below with water. The edges of the biscuit roll are not very presentable, but there is nothing to worry about. We send the biscuit roll in the cold for a couple of hours. During this time, the filling should thicken. Before serving, cut the edges of the roll with a sharp knife, and pour the top with melted chocolate.

Ready-made pastries are served to the table either as a whole, or pre-cut into portioned pieces.

Biscuit roll! Oh how delicious and beautiful! I love rolls, especially dark ones, chocolate ones with white cream. Such rolls in assortment are presented on the shelves of supermarkets, grocery stores, stalls and markets. But it’s easy to buy, and baking a biscuit roll at home is much more interesting!

An important plus of homemade biscuit roll is that it cooks quickly. A biscuit for a roll is baked for only 15-20 minutes, and it takes a couple of seconds to coat it with jam or cream - and now you have a cool homemade baking for tea. Another plus: the roll always looks spectacular. Even the simplest. Just because he rolls!

At first, the biscuit for the roll sometimes cracked or did not want to curl up - but we became friends with him! It turned out that this case has its own nuances and little secrets that I will share with you.

So, we reveal the secrets of the roll! And bake so many interesting surprises and joy at home!

Attention! Some time after writing this recipe, I found an even better recipe for biscuit roll - with the addition of honey and soda. It folds much easier, I advise you to try it!

We can come up with so many chic, delicious options- for every taste! Rolls come with cream and jam; light and chocolate; spotted, striped and in flowers!.. The scope for culinary design is huge! So the site announces the Week of Rolls. And we'll start with basic recipe biscuit dough for roll.

Ingredients:

• 3 eggs;
• 150 g of sugar;
• 100 g flour.

I also began to add a spoonful of starch to the flour - it gives the biscuits a special splendor and softness.
When you measure with a glass - a glass of 200 g, 130 g of flour or 200 g of sugar are placed in it, if flush with the edges, but we do not need a full glass of flour, but a little more than 3/4. Sugar needs 3/4 cup.

How to make biscuit dough for roll:

To room temperature eggs (contrary to popular belief, they beat better than chilled ones), pour sugar and start beating with a mixer.

First, at the first speed, the smallest. After about half a minute, we switch to the second speed, and so on, gradually adding speed. My mixer has 5 speeds, so I reached the 5th in 2 minutes and whipped at the highest for another 2 minutes. But, of course, you should not strictly adhere to this mode - the main thing is to beat from low to high speed until you get a lush light mass, on which, when whipping, traces of the mixer beaters remain.

Be sure to sift the flour through a colander or sieve! For a biscuit, it must be airy.

Mix the whipped mass with flour very carefully, with a spoon from the bottom up, so as not to settle.

Biscuit dough for the roll is ready.

Preheat the oven to 200C, grease a sheet of confectionery parchment with oil, cover a baking sheet with it and pour out the dough. Spread the biscuit dough evenly with a spoon.

Bake at 180 - 200C for 15-20 minutes - until golden and a dry wooden stick. See that the bottom does not dry out until the top is baked.

Biscuit for the roll is ready. We take out the baking sheet - carefully, it is hot - and, turning the cake over onto another sheet of oiled parchment, carefully remove the paper from its bottom.

I just couldn’t understand: why does the roll work out perfectly at one time, and crack and break at the other? It turned out that you just need to know little tricks! I always thought that the roll should be rolled up with paper and wait until it cools. And it turns out you can do better.

To prevent the cake from cracking when folding:

1. Bake at 180-200C so that the bottom does not burn until the top is baked.

2. I turn the hot cake onto the second sheet of confectionery parchment, also greased with vegetable oil, and carefully remove the first sheet from the bottom of the cake.

3. No need, it turns out, to fold the roll with paper and wait ... You just need to soak it! This is the main nuance and condition for success. Syrup, tea, coffee - depending on what kind of roll you have. The soaked cake becomes soft and can be easily rolled up! Just don't soak too much, because the fresh biscuit can get soggy.

4. And, finally, it is more logical and convenient to roll the roll, so that the top side is inside and the bottom is outside. That is, we spread cream or jam on the upper side.

To make the roll look neater, roll it, cut off the edges with a sharp knife ... and eat or treat impatient household members!

The recipe for biscuit dough for a roll is universal - you can make any kind of roll out of it. And what are? .. To be continued! 🙂