finanna
Please tell me what I'm doing wrong.
Previously, I often made rolls with different fillings (with apple, poppy seeds, etc.), but - they always burst on the side, the filling flowed out, and with it a good mood
For this reason, I no longer make rolls, but I really want to, we love rolls
I looked at your recipe. I make dough from practically the same products, even the yeast is the same Saf-moment. But you have such beauty and does not burst ...
I tried to roll the dough in different ways, and made the layer thinner and thicker, but the result is always the same, not very pretty
Tell me what is my mistake
Mom Tanya
Quote: finanna

Please tell me what I'm doing wrong.
Previously, I often made rolls with different fillings (with apple, poppy seeds, etc.), but - they always burst on the side, the filling flowed out, and with it a good mood
For this reason, I no longer make rolls, but I really want to, we love rolls
I looked at your recipe. I make dough from practically the same products, even the yeast is the same Saf-moment. But you have such beauty and does not burst ...
I tried to roll the dough in different ways, and made the layer thinner and thicker, but the result is always the same, not very pretty
Tell me what is my mistake

Is the oven too hot? The dough begins to bake very quickly, and tears it ...
finanna
Quote: Mom Tanya

Is the oven too hot? The dough begins to bake very quickly, and tears it ...

Oven 180 degrees ...
Mom Tanya
Quote: finanna

Oven 180 degrees ...

Is it good to rise and distance?
finanna
Quote: Mom Tanya

Is it good to rise and distance?

As expected .. until it doubles in volume.

celfh
Quote: finanna

maybe such topics cannot be discussed in the recipe
I just really want to make the same beautiful roll
So where else to discuss them? It is in the recipes.
And Sonadora showed you how to make sure the roll doesn't burst:
Before sending to the oven, grease the rolls with sweet strong tea, make punctures or shallow cuts so that the rolls do not burst during baking.
finanna
I confess I never greased it with strong tea, I always grease it with an egg. And I also made punctures, but they burst anyway.
But I will definitely try both with tea and with incisions. Only poppy left to buy, just ended yesterday
toffee
I smeared it with tea. What is the catch I did not understand when an egg - shine, gloss, beauty. And tea is not clear.
BlackHairedGirl
finanna

My yeast rolls are constantly cracking, too, I was tortured ... What I just did not do. Here are some more tips on how to avoid this cracking (this is from say7's website). I don't know how effective they are, but maybe someone will apply them in practice and unsubscribe to us ...

- To avoid bursting, you need to grease with an egg or yolk 3 times: the first - along, after 5 minutes again - across and after 5 minutes again along (but this is not for lean rolls, can you try this technique with starch paste instead of an egg? ??)

- let the rolls fit well and do not roll out too thin!
- add 1 tbsp to the dough. l. starch!

Sonadora
If you give the rolls a good distance before baking, then the risk that they will burst is much less, if necessary, let the proofer for more than an hour. Previously, I always pierced them, this time I made shallow cuts on top and baked with steam - they did not crack. And I also noticed that flour depends, from Makfa - normal, and from cheap - burst on one side.
Quote: iris. ka

I smeared it with tea. What is the joke I did not understand, when the egg is shine, gloss, beauty. And tea is not clear.
I greased with tea for a more ruddy top.
finanna
Quote: Sonadora

If you give the rolls a good distance before baking, then the risk that they will burst is much less, if necessary, let the proofer for more than an hour.
And I also noticed that flour depends, from Makfa - normal, and from cheap - burst on one side. : pardon: Greased with tea for a more ruddy top.

I always give proofing for at least an hour. But my observation that long-term proofing, on the contrary, increases the risk of a bursting side. It seems that the dough grows SO in size that by the time of baking it simply cannot withstand stretching and bursts. Maybe I am wrong
I use our St. Petersburg flour Predportovaya, in the same price category as Makfa. It seems that there are no complaints about her.
Tomorrow I will definitely buy a poppy and make it with punctures or cuts. Let's see what happens
What do you think it is possible to make such a roll with coconut flakes, there is just a lot of it in the bins
qdesnitsa
To my shame I do not know how to roll a biscuit roll always breaks, what should I do?
Oira
Try a silicone mat, play with the thickness, and keep it cool.
Yulia
Quote: qdesnitsa

To my shame I do not know how to roll a biscuit roll always breaks, what should I do?

Place baking paper on a baking sheet, pour the dough into a thin layer (1cm) and bake. Roll the baked hot sponge cake into a roll with paper and leave to cool completely. Slowly unfold the cooled biscuit and remove the paper, spread it with cream - filling and fold back. I use a biscuit for a roll according to the recipe for Tortyzhki
Natali06
Quote: qdesnitsa

To my shame I do not know how to roll a biscuit roll always breaks, what should I do?
The first time I saw how to roll a roll at James Reason's on the TV menu .. He rolled a biscuit roll with a damp towel. Try it, maybe you will succeed.
Helen-01
Egg freezing rules.
Very useful information in our favorite business (as for me)
Eggs do not freeze in their shell, if you need to freeze them whole, you will have to get rid of the shell. Grind the yolks and whites thoroughly, but do not beat, so that air bubbles do not get into the mixture. In order for your semi-finished egg product not to acquire a granular structure by defrosting, you can add either half a teaspoon of salt or a tablespoon of sugar, depending on where you plan to use egg melange, and this is the name of the egg mixture of sufficiently long storage used in cooking. By the way, with certain skills, having a piece in the freezer and not a single egg in the refrigerator, you may well surprise your household with an unexpected biscuit or omelet. Having prepared the melange, strain the mixture through a sieve to be sure. Remember that substances expand from freezing, leave about 1 cm of space in the package with the mixture.

Another interesting and very useful piece of advice I read on a foreign website: you can freeze melange in ice containers: about three tablespoons per section. After the mixture is frozen, remove the cubes and pack in a special container / film / bag as you please. A serving of three tablespoons of melange equals one whole egg. In case the number of eggs is critical in the preparation of a dish.

The whites and yolks are frozen separately. Proteins are often used in confectionery: for soufflés, meringues, meringues and other small gastronomic pleasures. If you are freezing proteins in portions, then two tablespoons of frozen food corresponds approximately to one whole protein. As for the yolks, they are frozen in the same way as whole eggs, with a proportion of 1 teaspoon of salt or 2 tablespoons of sugar per glass of yolks (approximately 230 ml). They are likewise thoroughly mixed, but not whipped, rubbed through a sieve and frozen, leaving some space. One tablespoon of this mixture corresponds to a whole yolk.By the way, if you do not grind the yolks with salt or sugar, but leave them as they are, they gell up in freeze, after which they can be used in cooking, or you can season them with your favorite spices and send them, say, to toast.
Oira
frozen on occasion we will check.

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