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 impressive. 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 a 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 the eggs room temperature(contrary to popular belief, they beat better than chilled) 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. Evenly distribute biscuit dough for a roll 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 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 roll you want out of it. And what are? .. To be continued! 🙂
If you have long wanted to try baking a biscuit roll yourself, you will find a very tasty and simple recipe for the first experience with us. You will learn how to bake the right biscuit for a roll, which rolls well without breaking or crumbling, it is suitable for almost any filling - creamy, fruity, nutty. You can choose any according to your taste, I will offer you my own version of the filling for boiled condensed milk roll with nuts. What do you like most about biscuit roll - fluffy soft dough or layer delicious toppings? Personally, I am attracted to balance, and I have found interesting recipe when the layers of dough and filling are equal, the cream is non-greasy and non-sweet, it does not feel dominant, but it creates a feeling of tenderness and juiciness. Not a roll, but a meal!
Biscuit Base Ingredients:
- 120 g of sugar;
- 20 g of starch;
- 4 eggs;
- ½ tsp baking powder;
- 90 g flour.
- 350 g boiled potatoes;
- 180 g of soft butter;
- a handful of any nuts.
How to make a delicious and easy biscuit roll
1. We start by baking a biscuit layer. Combine flour, starch and baking powder together and mix well, sift. We break the eggs and carefully, so as not to damage the yolks, separate all the whites into a separate bowl. We add sugar to the yolks, and put the whites in the cold for a while.
2. Turn on the mixer and grind the yolks and granulated sugar until a light airy mass is obtained. This will require at least 5 minutes of intense whipping.
3. In a separate bowl, beat the whites into a dense foam. The readiness of the protein mass is determined very simply: it must remain in place even when the cup is turned over.
4. Mix the sifted flour mixture in parts to the beaten yolks, carefully but thoroughly knead the mass.
5. And then we begin to introduce whipped protein foam in small portions. We mix very carefully, trying to keep the airiness of the mass as much as possible.
6. Biscuit dough is ready. It should be baked immediately, without delay. Therefore, we pre-lay a baking sheet (35 * 35 cm) with baking parchment, which we additionally lightly grease with refined oil. We shift the dough on it in an even layer and send it to the oven.
7. We also prepare the oven in advance, namely, we warm it up to 180 degrees. We bake a biscuit layer for 10-12 minutes. We do not overdry.
8. Bye biscuit base baked, beat soft butter with boiled water. So that the cream does not exfoliate, both the oil and the boiled must have the same temperature.
9. We take out a baking sheet, cover the biscuit layer with a damp (it is wet, not wet) cloth napkin or a thin towel and carefully turn it over. Immediately separate the parchment and trim, if necessary, the dried edges of the biscuit layer.
10. Let the layer cool down to a slightly warm state and grease with cream. If it turned out that the biscuit layer was slightly dry during baking, then before applying the cream, we additionally impregnate it with sugar syrup.
11. Then sprinkle over the cream with chopped nuts.
12. And roll up. But not with your hands, but with the help of a damp cloth on which he lies. Just lift the edge of the biscuit together with a napkin and carefully, without pressing hard, wrap it up. Then the biscuit base will remain intact and will not break. Then we wrap the twisted roll with the same napkin and put it in the refrigerator for at least one hour. The roll should be fixed.
13. Decorate the roll as desired. You can simply sprinkle with powdered sugar, or apply strips of boiled condensed milk, melted chocolate, or decorate with the rest of the cream and fresh berries.
Decorated biscuit roll slices and serve with hot fragrant tea.
In the oven, a thin cake for a biscuit roll is baked in about 15-20 minutes. Therefore, it will take no more than an hour to prepare a sweet treat from biscuit dough. Yeast rolls they take much longer to prepare, but yeast dough is considered less capricious than biscuit dough. That is, it almost always turns out to be quite lush and tasty, even for those housewives who are just starting to learn how to cook homemade cakes.
Fast biscuit cake. Watch the video!
Biscuit dough for roll
Ingredients:
Eggs (3 pieces)
flour (1 cup)
granulated sugar (1 cup)
vanillin sachet
How to cook biscuit dough for roll:
Eggs must be thoroughly beaten, mixed with sugar, it is better to use a mixer or blender for this.
Beat for at least five minutes. When the airy creamy mass of eggs and sugar is ready, add flour sifted through a colander to it. If the flour is not sifted, then the dough will not be airy.
Beaten eggs are mixed with flour until smooth. Ready dough spread on a baking sheet in a thin layer. It can be smoothed out with a spoon so that the surface of the baked cake is smoother.
The oven must be preheated to 200°C, then put a baking sheet in it and reduce the temperature to 180°C. Bake for 15-20 minutes.
Yeast dough for roll
Fans of lush yeast baking will surely like this recipe. Rolls from yeast dough goes well with apple and poppy seed filling.
Ingredients:
Flour (4 tablespoons with a slide)
fresh yeast(25 g)
milk (1 glass)
butter or margarine (50 g)
sachet of vanilla sugar
egg
sugar (4 tablespoons)
salt (half a teaspoon)
water (50-70 ml)
How to prepare yeast dough for roll:
The flour must be carefully sifted through a sieve, then add salt, sugar, yeast, egg, warm milk and warm water to it.
It is important to remember that water and milk should not be hot, otherwise the dough will not turn out airy, since the protein of the egg added to the dough will curdle.
Butter is melted in warm milk and also poured into a bowl with dough. The resulting dough must be stirred, covered with a lid or plastic wrap, left for about 60-80 minutes.
When the hat rises on the dough, it is ready. The dough must be rolled out, put the filling on it (for example, apples with cinnamon) and roll into a roll.
Then the roll is laid out on a baking sheet, greased with vegetable oil. The baking time is approximately 30-40 minutes, the oven temperature is 180-200°C.
Waiting for guests, but there is no time for baking, use a very tasty, very simple and very quick recipe preparation of biscuit roll.
Simple- because there are few ingredients. Fast- because it takes a maximum of half an hour to prepare. About what he tasty, I don't say at all.
Here again, summer blanks for my biscuit roll came in handy. By the way, this homemade roll is great to take with you on a picnic. With fragrant tea, in the fresh air, and in good company. Dream.
Ingredients:
- eggs - 4-5 pieces;
- sugar - 100 g;
- flour - 100 g;
- vanilla sugar - 1 sachet;
- jam.
Recipe
01. Separate the whites from the yolks. I note that eggs must be refrigerated from the refrigerator. So they will beat better.
02. Add a little lemon to the protein container, or you can just add a pinch of salt. This way they will beat better. Beat, as the chefs say, until stable peaks. In other words: if you turn the container with whipped proteins, and they do not spill out, that means they hit it right.
03. Pour granulated sugar into the container with yolks and start beating, increasing the speed of the mixer. Sugar should be completely dissolved in the yolks. It is easy to check: if the whipped mass is rubbed a little between the fingers, then sugar crystals should not be felt.
04. In the yolks whipped with sugar, mix the flour with vanilla sugar with a mixer at low speed. The dough is quite soft.
05. Gradually mix the whipped proteins into the resulting dough, adding them in small portions with a silicone spatula.
06. The dough turns out to be liquid, like thick sour cream.
07. Preheat the oven to 190 degrees. In the meantime, prepare the pan. Cut to size and place baking paper on a baking sheet. Pour the resulting dough onto it. Carefully and as evenly as possible, we try to distribute it over the entire surface of our baking sheet using a special long spatula.
08. Put the baking sheet in the preheated oven. After about 15-20 minutes, the biscuit will be ready. Do not rush to check its readiness. This can only be done after 10 minutes with a wooden toothpick. Pierce the middle of the biscuit. There should be no traces of dough on the toothpick. She must be clean.
09. We take out a baking sheet with a biscuit from the oven and immediately turn it over on a towel.
10. Quickly, while the biscuit is hot, we free it from the paper on which it was baked.
11. Carefully roll the biscuit into a roll with a towel. This must be done immediately so that it can take the desired shape while hot.
12. So leave it in a towel and let the biscuit cool completely.
13. Carefully unroll the cooled roll and spread jam on it. This time I have a summer preparation -. Any jam can be used. Very delicious roll obtained with cream from a pack butter whipped with cocoa and condensed milk.
14. Carefully roll up the roll. This is done very easily. Cut off a little at the edges so that it looks even.
15. The roll is ready. It remains to serve it with a cup of tea.
You can decorate at your discretion, for example, sprinkle with powdered sugar, a little bit. This time I did not decorate at all. biscuit roll never fails and helps out in a situation where you need to quickly bake something. It is extremely easy to prepare at home. Now you also have step by step recipe with photo.
Bon Appetit!
Delicate and soft, chocolate, creamy and fruity, with nuts and coconut flakes, glazed or without any decorations. Among the many confectionery products, it was he who absorbed all the splendor of sweets, so I really want to know the recipe for how to make a biscuit for a roll. Having a good basis for this yummy, you can embark on a real cycle of thought and fantasy, and eventually get something original and tasty.
More than one song has already been sung about biscuits and more than one fairy tale has been composed. lush pastries egg dough always famous and in high demand. These melt-in-the-mouth sweets have driven women crazy for centuries. And if you ask yourself the hand of which master this culinary discovery belongs to, then here you don’t even need to go to a fortuneteller, as always all the laurels belong to the French.
Well, what can you do, if it is they, fellow countrymen eiffel tower, in cooking matters, they are ahead of the rest, and it was they who came up with such a trick as to wrap a sweet biscuit roll. Honor and praise for this, because thanks to them today we can enjoy this incredibly delicious pastry.
Today, the range of ready-made twisted biscuits is simply stunning. No, it's not at all about the abundance of creams, jams and other fillings, it's about the producers who vied with each other to promise a miracle - wonderful, yummy - delicious.
However, in reality, everything turns out to be the opposite - a dry cake, a cream leaves much to be desired, and fruit jam has only flavors that are identical to natural ones from real fruits. Well, why bother and spend money when you can cook a really worthwhile dish for tea at home, especially since the recipe for a rolled biscuit is ridiculously simple, and is done very quickly.
Biscuit "Assorted"
To prepare classic pastry for a thin biscuit, we need the following ingredients.
Ingredients
- - 3 pcs. + -
- - 1 glass + -
- - 1 glass + -
Cooking
It is not in vain that this baking option is called this way, because the most important thing in our recipe is the cake, tender and airy, but you can choose absolutely any filling, according to your own taste.
- Contrary to popular belief that eggs for a biscuit should be exclusively chilled, we take egg whites and yolks at room temperature for whipping. They whip better, and when baking, we are guaranteed to avoid the bitterness of disappointment in the form of a flat, unappetizing cake.
- So, we drive the eggs into a deep bowl, add granulated sugar to them and start beating with a mixer at the lowest speed, gradually adding speed in order to reach the highest power in about a couple of minutes.
We need to beat the egg-sugar mass until a stable white foam is formed, on which traces of whisks will be clearly visible. After reaching the desired result, we turn off the mixer and remove it. - Now it's time for the pain. We definitely need to sift it a couple of times, thanks to which the wheat powder is saturated with oxygen, which will most beneficially affect the airiness of our cake.
It is worth noting here that if you intend to cook chocolate biscuit then cocoa must be mixed with flour. The same applies to chocolate chips, baking powder and other bulk additives.
Only after that add the flour to the dough and gently mix everything with a spoon from the bottom up until a homogeneous mass, preventing the egg mixture from shrinking. - Biscuit dough can be considered ready. Now we have to bake it. We must heat the oven to 200 ° C. At this time, we cover the bottom of the baking sheet with parchment paper, grease its surface with oil and spread the dough on it, evenly distributing it over the entire area. After that, we send the pallet to the brazier for 15-20 minutes.
- After the allotted time, the cake acquired a golden color, and when the biscuit is pierced, the toothpick remains dry. All this indicates the readiness of our baking.
- Now we need to remove the future roll from the baking paper. To do this, we must show remarkable dexterity and carefully turn the cake over onto another oiled tracing paper. Only after that we can slowly unstick the paper from the baking millimeter by millimeter.
So that our masterpiece does not crack during the final twist, the biscuit on parchment should be thoroughly soaked.
Any aromatic liquid can be used as an impregnation: juice, compote, syrup, coffee, etc. Now you can coat the cake with jam, condensed milk or cream, and wrap it in a real roll.
Check out our top pastry any way you can. Smeared with cream, decorate with sprinkles or chocolate chips, you can also pour over it with icing or cream and lay berries or fruit slices on top. In general, we act on a whim, as far as originality and creativity are enough.
Here we have given the easiest biscuit recipe for a roll, but pastry history has hundreds of different methods for making dough for this pastry, so all the boundaries are open before us, and our culinary, sweet journey will not end soon.
