julia_bb
Svetlenki, Sveta, great roll!
What size baking sheet do you have? I also want to make half the recipe for about 110g of flour, and my baking sheet is 32x37 cm.I think just half
Svetlenki
Quote: julia_bb
What size baking sheet do you have?

julia_bb, Yul, I went to try it - I have 30.5 for 35.5 ... So you think correctly for 110 grams of flour. Good luck to you! The recipe is great. The main thing is not to leave the oven anywhere.
julia_bb
Svetlenki, Svetik, thanks for your prompt reply. Did you put it on the top tier? Temperature 180? I want to try it tomorrow.
Svetlenki
julia_bb, Yul, read the recipe carefully. there is not 180 written. Do as it is written and do not leave the oven. You will get the perfect result. In short, I swing at 220. And sit next to me for a couple of minutes. He prepares just that fast. Fair. Trust the author. She's a cool pastry chef
julia_bb
Svetlenki, Light, I clarified with you, since it is written at the maximum, and I have 250 maximum, I'll put it on 220
I also found a similar roll at Angela, maybe I'll bake it

julia_bb
Baked with lemon jam last night, delicious. Thanks to the author for the recipe
Sponge roll (master class)
Sponge roll (master class)
Svetlenki
julia_bb, Yul, gorgeous! You made up your mind, put 220? Or less? But porosity, flexibility - everything with him! Ideally
julia_bb
Svetlenki, Light, yes 220 with convection and put it on the very top. Minutes 4 and ready!
Svetlenki
Quote: julia_bb
Minutes 4 and ready

Eh, well done! You are a risky girl! And I still can't persuade my mother that this is the right technology. She is scared

Yul, I'll try to do it with a Kurd! It looks very appetizing with you!
julia_bb
Risky, I trusted you, so to speak!)
Quote: Svetlenki
Yul, I'll try to do it with a Kurd! It looks very appetizing with you!
Yes, lemon Kurd will be delicious! Now I also want to try with different fillings
The technology with top baking at maximum temperature is really a thing!
lump
With such a Teacher it cannot fail.
I baked it for the second time, the result is stable, so far. Sooo delicious! Spread apricot jam without any water. I took 1/3 of the norm, so it was so thin, 6cm. By the way, the jam is also from here.
The main thing is Fast. Of course, many thanks!

Sponge roll (master class)

Sponge roll (master class)
JulsCraft
Good day! Please tell me if my oven is old and there is no overhead fire, are there any tricks that would help bake a good biscuit?
Plyushkin @
A wonderful master class and immediately saw my mistakes in previous failures with the roll.
By the way, at the beginning, they wrote that the roll turns out "like a store roll." I think that's praise. As a child, I did not like much of purchased baked goods, but I adored four things and I still can't repeat it. These are oatmeal cookies "as before", cake "Potato", honey gingerbread and biscuit roll with jam. Cookies with potatoes are sold, of course, but the taste is absolutely not the same. And the biscuit rolls, oddly enough, have not seen on sale. Previously, they, like the gingerbread, were sold in cooking "by weight."
By the way, eggs are quickly beaten with an ordinary hand mixer, if you use the correct beating technique: take a tall narrow cup, heat the eggs (I put them under hot water and while assembling the mixer and taking out and measuring the ingredients, they warm up). And keep the mixer at a slight angle, rotating it slowly from the bottom up, as if whipping with a hand whisk. For 4-5 minutes, with my low-power mixer, lightly beat 4 eggs. This is me in one program from prof the cook spied. And one more detail from a professional: beat eggs with sugar immediately at high speed.
eye
Quote: JulsCraft

Good day! Please tell me if my oven is old and there is no overhead fire, are there any tricks that would help bake a good biscuit?
there are two of them: beat heated eggs with sugar and when adding flour, use only a spatula, gently stirring in, in no case beat with flour.
JulsCraft
Quote: ok

there are two of them: beat heated eggs with sugar and when adding flour, use only a spatula, gently stirring in, in no case beat with flour.
The problem is that the dough is cooked from the bottom and not from the top, as expected.
eye
Yulek, not everyone has fancy ovens, do not give up, you should try, the option that you get -50%)

I sent PM for inspiration

Natasha_post
Good day!
Can you please tell me if the roll according to this recipe will withstand the shape if it is decorated with a wide hemp 5-8 cm high and 20 cm in diameter?
Sponge roll (master class)

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