Tumanchik
Quote: Merri

TumanchikIrinka, oh and an inventor! You have everything on stream there! Is there at least one cutter?
Ira, well, at least I can't find a picture. I know exactly what I was doing. May not have survived
Merri
Tumanchik, well, well, Irishka, you still have to bake! ()
Tumanchik
Quote: Merri

Tumanchik, well, well, Irishka, you still have to bake! ()

no way ... better to die from an overdose of lard.
I have Prague next in line. You saw my Wenceslas. I'm proud of him.
But how much I reread the text
Merri
Tumanchik, "Wenceslas" handsome! I like it very much, I accidentally baked it myself last year from a book, was impressed, I wanted to lay out the recipe, and then I found Haskin.
We write a lot of text, racing, I myself can hardly catch up to read, sometimes I do not have time to react.
Prague is also very interesting and difficult, do not neglect it. You can cook a cake and put it in the freezer, let it lie, wait for a reason to appear when you need it, collect the cake. This is to keep up and not get fat.
Tumanchik
Quote: Merri
Prague is also very interesting and difficult, do not neglect it.
Well, along the way, I collected information on it. maybe today or tomorrow I'll try


Added Thursday, 10 March 2016 11:20 am

Will you remember to insert my report on Wenceslas on the first page? Or do you still have problems with the computer and is it better for Huske to write?
Merri
Quote: Tumanchik

Well, along the way, I collected information on it. maybe today or tomorrow I'll try


Added Thursday, 10 March 2016 11:20 am

Will you remember to insert my report on Wenceslas on the first page? Or do you still have problems with the computer and is it better for Huske to write?
Irochka, I'll try in the evening, there was no internet at home yesterday.
L
Baked in class, the roll is very tasty, it didn't seem to me that there was not enough cream, but on the contrary, it seemed that everything was in a tube, just to a gram
Roll CzechRoll Czech
Thanks to the author!
Vinokurova
Larissa, very beautiful drawing on a chocolate bar ... but for some reason it became matte for me, and did not shine ... I wonder why ?. because of the oil or what?
L
AlenKa, and how did you heat the chocolate?


Posted Monday, 14 Mar 2016 2:20 pm

I'm not a super specialist, of course, the quality of the products, but for myself I explained the dullness in such a way that I used to heat chocolate with butter on the fire, and using the advice in a water bath and in microvoltage, I got gloss in both cases.
And yet, after freezing, it was no longer so glossy, but not quite matte either.


Added Monday, 14 March 2016 2:23 pm

Quote: Tumanchik
I baked small rolls for the holidays, but in an amount of ... 15 pieces!
I'm out of touch just, here's the scale


Added on Monday, 14 March 2016 2:24 pm

Tumanchik, cool rolls
Vinokurova
Larissa, drowned in a water bath ... and, of course, as soon as it was poured, it was pretty ... I took some bitter imported chocolate ... now I think I should try to gnaw it ... maybe it has grains ?. maybe that's why? ..
I wonder which one is better to use chocolate?
L
AlenKa, I wanted to ask around in class, if at the bathhouse, then the products are all the same, what kind of chocolate it is difficult to say, there are remnants of different chocolates, from common dark bars)))). The other day for Prague I was stoking, I will definitely say, Babaevsky bitter.


Added Monday, 14 March 2016 2:34 pm

AlenKa, our local oil was considered good, practically the most expensive, but 72.5%, I don't know the role of fat content here or not
Vinokurova
well, I also had 72.5)))
in the evening I'll gnaw on chocolate at home ... it still seems to me that Russian chocolate, more plastic than imported ... imported, for my taste, looks more like a sweet bar ...
Merri
L, Larissa, just a perfect roll !!!
Girls, chocolate should be good, with a cocoa content of at least 70%.
Vinokurova
Irina, I had 78, Swiss (((here bourgeois!. my roll spoiled with my bourgeois chocolate
Merri
Vinokurova, Alenka, it shouldn't be. Read about ganache or, in general, about chocolate, to what temperature can it be heated, could not overheat?
Vinokurova
Quote: Merri
Read about ganache or, in general, about chocolate, to what temperature can it be heated, could not overheat?
I read ... I already jumped with a chiffon today ...
but could overheat ... easily)))
Antonovka
Merri,
I finally made a roll today)) I didn't have enough cream and I didn't manage to roll without internal holes and just broke when folding I won't pour chocolate, let's leave chocolate for beautiful rolls So workout, workout and workout again))
Tomorrow evening, Irin, we will try)) The son was very upset when he learned that he had to wait 24 hours for rolls))
Merri
Antonovka, Lena, we baked it recently in our Preparatory class, you can read the tips of the pastry chef and try again.
Antonovka
Merri,
Of course, I will try again and again - I really want such beauty as you have with the girls))
kirpochka
Irina, And on the weekend I again baked this wonderful roll and the second one without cocoa (replaced it with flour) and the cream for it was just the same, but white, I laid it with strawberries) I couldn't make the photos ... I poured chocolate glaze according to Luda's (Husky) recipe and took it for a visit, everyone really liked it)) And froze the white one, just in case)))
Thank you very much for such a treat))
Antonovka
It was delicious))

🔗
Merri
kirpochka, Natasha, to your health! Don't you like the original glaze?

Antonovka, Lena, wonderful result !!! Why didn't it work the first time? Smeared thick?
Antonovka
Merri,
Ir, and this is the first - I have not had time to do more)) I was surprised at the amount of cream in the finished roll, when I spread it, it seemed that it was not enough))

Roll Czech

Actually, what I want to say - by the evening there were only 2 pieces left, the guys tried
Vinokurova
Antonovka, Lena, she turned very nicely, smart girl!
Merri
Quote: Antonovka

Merri,
Ir, and this is the first - I have not had time to do more)) I was surprised at the amount of cream in the finished roll, when I spread it, it seemed that it was not enough))

Roll Czech

Actually, what I want to say - by the evening there were only 2 pieces left, the guys tried

Our Dance would give you an A.
kirpochka
Quote: Merri
Don't you like the original glaze?
Irochka, I really like it))) It was just that there was something in the fridge - no good was lost))) And in class I made the first roll with the original - super)
Quote: Antonovka
this is the first
Helen, very good roll, rolled up great)
Olekma
Oh, I cooked it. I overdried the biscuit a little - it cracked a little. I haven’t tasted it yet, but I was tortured to drive home the family, they won’t let it stand for an hour in the refrigerator


Added on Friday 08 Apr 2016 12:55 PM

Very tasty! homemade appreciated! I will bake more than once to get perfect.
Merri
Olekma, Katerina, it's a pity that I can't have tea with you! I love him very much too!
Olekma
Quote: Merri

Olekma, Katerina, it's a pity that I can't have tea with you! I love him very much too!

I also love this roll now
Olekma
I'm trying to adjust the amount of ingredients to the size of my baking sheet, but I can't. Last time I put 4 eggs, 20 cocoa, 120 sugar, 100 flour, but it turned out to be a dry dough and crumble. Did I dry it again? Or a lot of cocoa?
Merri
Quote: Olekma

I'm trying to adjust the amount of ingredients to the size of my baking sheet, but I can't. Last time I put 4 eggs, 20 cocoa, 120 sugar, 100 flour, but it turned out to be a dry dough and crumble. Did I dry it again? Or a lot of cocoa?

Katya, the proportion is correct, probably overexposed in the oven.
Olekma
Quote: Merri

Katya, the proportion is correct, probably overexposed in the oven.
Oh, thanks Ira. I baked it again yesterday, but apparently overexposed it again. But if the proportions are correct, then I will keep it even less in my oven. Yesterday's both cracked again, one more, the other less I will still learn to get along with him, I really liked the taste!
Merri
Olekma, Katya, everything will work out!
lu_estrada
Ira, thank you for the taste of the far, far away .......

Roll Czech

Merri
lu_estrada, Lyudmila, thank you for remembering!
Lera-7
Merri, Ira, thanks for the recipe! Delicious! This is only my second experience in baking a roll.I overexposed the biscuit in the oven, so it did not go without cracks when folding But, of course, this did not affect the taste, and I masked all the bloopers with chocolate eye
Roll Czech
Merri
Lera-7, Svetochka, very nicely wrapped the roll, thin! And no defects are visible!
Lera-7
Merri, Ira, thanks! I tried hard! : a-kiss: My whole family appreciated the taste
elenas
I also made a roll, although there are nuances, next time I will roll it up more tightly and distribute the cream differently, I also took Alenka's chocolate, but I still have to take dark chocolate. For me it's so fat, but my husband and daughter ate it with joy. In the photo I just did and the cream in the roll has not yet frozen
Roll Czech
Merri
elenas, perfect for the first time!
Olekma
I bake this roll for the second day, while the appearance is far from perfect. But I like the taste very homely. I will continue to train
Merri
Olekma, Katerina, can you share with us?
Olekma
Quote: Merri

Olekma, Katerina, can you share with us?
Necessarily! How beautiful I will bring a photo report.
Vinokurova
Quote: Olekma
Necessarily! How beautiful I will bring you a photo report
Well, he even, when ugly, is also tasty !. let's share !.
Olekma
Quote: Vinokurova

let's share !.
there is nothing yet, everything was shared yesterday by the family, but it is necessary!
Merri
Katerina, what is the problem? Is it fatty? If the layer of biscuit does not roll up well, then it is either too thick or too dry in the oven (reduce the baking time). You can specify the thickness of the layer in the recipe, it indicates what area and with what layer to spread the biscuit mass.
Olekma
Quote: Merri

Katerina, what is the problem? Is it fatty? If the layer of biscuit does not roll up well, then it is either too thick or too dry in the oven (reduce the baking time). You can specify the thickness of the layer in the recipe, it indicates what area and with what layer to spread the biscuit mass.
it turns out to be thick and breaks a little when folded. The oven is new until it gets used to it. 10 minutes is a lot for baking in my oven. You really need to try to shorten the time. The last time I started to smear chocolate on one side of the roll, the chocolate lay well, on the other side the crust began to drag behind the brush ...
Merri
Katerina, I admire your persistence! I believe that you will defeat him anyway!
degteva
Merri, I baked a roll for 4 eggs with the recalculation of the proportions of all products. A dry roll came out from me. And so, everything worked out, the taste is rich. You go home and it smells very, very chocolate. Thanks for the recipe. A quick dessert.
Merri
degtevaNatasha, probably, has overexposed the biscuit in the oven. Thank you for your trust and feedback!

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