Meri klarissa
The dough remains airy, easily falling off (sliding) in a thick tape, but not "bloody" or runny. Everything fits perfectly on a standard baking sheet, the roll is the desired thickness!
degteva
Good morning! Yesterday I baked this roll again for dinner. I added cocoa to one part and laid out both colors in a chaotic manner, diversified by adding fried almonds to the cream. When folded, it turned out beautifully. The roll according to this recipe is called "both in the feast and in the world." Baking for birthday as an additional dessert to cake and baking is now just a "everyday" option for tea. Every time I am surprised at the speed of cooking. Thanks again,fish, per recipe.
echeva
Quote: degteva

I added cocoa to one part and laid out both colors in a chaotic manner, diversified by adding fried almonds to the cream
I take your idea into service!
Irina1607
Please tell me condensed milk 0.5 cans WHAT? or just tell me how much to take by weight if there is such an option.
fish
I take half of the condensed milk from a standard can, where 380 g is enough for me for the whole roll. More is not needed, when there is too much cream, this is also not good ...
Irina1607
I cooked condensed milk yesterday according to your recipe in MV, so the question arose how much it should be taken. The biscuit baked today is now cooling down, as it cools I will grease it with cream.
fronya40
Ira, how did you cook condensed milk, stick your nose!
Irina1607
Quote: fronya40

Ira, how did you cook condensed milk, stick your nose!
I do not know how to make links, in this thread on 1 page the answer is 14
Annutka
The roll is just wonderful! I got a lot of dough, my baking sheet is 30 * 32. I already thought about cutting it into two parts and making a cake, but after I pulled it out of the oven, it fell a little bit and became just that. Smeared with cranberries grated with sugar. Perfectly curled up. Thanks for the recipe!
kirch
The roll is very tasty, airy. Only mine is shamelessly cracked. I had to put it down and seal everything up with cream. Maybe my baking sheet is small and the cake is thick or something.
Biscuit roll on boiling water
Leka_s
Here I also have a biscuit cracked when folding, and I also turned it over on the table to remove the paper (in my version, the teflon mat), and he took it all and stuck to the table, I had to pour the top with fondant (charlotte cream with the addition of hot chocolate). Delicious!!!!!!! Very delicate biscuit!
Biscuit roll on boiling water
Thanks for the recipe!
Leka_s
I did this roll again today, I fell in love with it, but instead of 5 eggs, I beat 4 eggs, added 90 ml. boiling water, the rest is as per recipe. Everything worked out great!
Biscuit roll on boiling water with Tafita cream
Biscuit roll on boiling water with custard sour cream with nuts and prunes
Biscuit roll on boiling waterwith custard sour cream
Biscuit roll on boiling water with apple custard
echeva
Leka_sWhich version of the cream did you like the most?
Leka_s
All options are good! But custard sour cream with nuts and prunes and apple custard are best for my taste.
kirch
Or you can recipe for sour cream custard
Leka_s
Custard sour cream here, in the same place, referring to the apple-lemon custard
kirch
Thank you
Nansy
Girls, I'm going to bake this roll today, tell me which glass is in the recipe? 200 or 250? Better yet, in grams of flour and sugar, if anyone knows
Leka_s
I take 180 gr. sugar and 140 gr. flour
Nansy
Leka_s, well, I took something like this, I thought that a glass of exactly 250 should be taken for 5 eggs, and I made the right decision. The roll turned out to be delicious! It folds very easily and does not break.
fish, thank you very much for the recipe! Made with sour cream custard and nuts, very tasty!
Biscuit roll on boiling water
lavender38
fish, accept and thank you from me, did the roll for the first time and everything worked out
Biscuit roll on boiling water
Burunduk
Well, no way! In no way "hand does not take" this recipe! I really want not to bother with the wrapping-unfolding of the usual biscuit roll, but this does not work out yet. The raw dough looked very promising, but I ignored the recommendation to grease the baking paper with sunflower oil. I hoped for her, nothing stuck to her and without lubrication. The roll is a little sticky, it stuck to the paper not only tightly, but it had to be separated with a lot of tricks. After dancing with a tambourine, I turned it, but the appearance was lost ... I wanted to make a "giraffe" coloring, and so the drawing after molding is not visible. Tasty, but unaesthetic, unfortunately.
So it is still necessary to grease the paper !!!!
fish
Girls, good health!
Zhanna2
Thanks for the recipe. I will definitely try, then unsubscribe.
Nansy
Burunduk, Tatyana, but I didn't grease the paper and nothing stuck to me ...
Burunduk
Nansy, so the feeling does not leave me that there is either little flour in the recipe, or there is a lot of liquid (water + egg). A glass of flour hardly thickens the dough. In no case do I sin on the author, because the size of the eggs is different, the moisture content of the flour is also different.
I'll probably try to do it like Leka_s, :
Quote: Leka_s
instead of 5 eggs, beat 4 eggs, added 90 ml. boiling water, the rest is as prescribed. Everything worked out great!
natushka
My whole body fell apart when rolled up due to the fact that it stuck to the Teflon rug, although I oiled it a little before baking.
fish
Natushka, You probably overexposed it in the oven or beat eggs with sugar not enough.
natushka
Quote: fish
probably it was overexposed in the oven or eggs and sugar were not beaten enough.
The volume increased 3-4 times, baked for 15 minutes, took out white and slightly damp, it does not look like overexposure, I checked the readiness with a stick. Maybe my thermometer in the oven is lying and I had to keep it longer, and then dry it well.
fish
Yes, a lot depends on the oven ... You need to adapt to each recipe
Scarlett
Less than a year later, I decided to report to Pek all the time, and every time I thank from the bottom of my heart the author of a magnificent work! I use paper that is not cheap and do not smear with anything. For the filling I have already tried everything that is possible - always the result "with a bang" - with condensed milk with butter, and with yogurt with gelatin, and with curd cream - I don’t remember everything. Baked with cocoa (1/3 of the flour replaced), add 2 tbsp. l. butter (cocoa dissolves better and gives color) - it turned out very tasty and chocolate! Thanks again for the wonderful recipe! By the way, it was thanks to this recipe that I slightly changed the technology of baking an ordinary sponge cake on boiling water - now I add boiling water directly to eggs, beaten with sugar, and only then butter and flour - the biscuit turns out higher!
Leka_s
Quote: Scarlett
By the way, it was thanks to this recipe that I slightly changed the technology of baking an ordinary sponge cake on boiling water - now I add boiling water directly to eggs, beaten with sugar, and only then butter and flour - the biscuit turns out higher!
Similarly
Mila confectioner
Thank you so much for such a wonderful recipe. The plus sign has already been put! True, after reading the comments, I changed a little. I did 4 eggs and 90 mg of water, the rest was according to the recipe. Since I also needed a chocolate roll (I made a twisted cake), then in chocolate 1 tbsp. a spoonful of flour replaced 1 tbsp. spoon of cocoa and added 1 tbsp. a spoonful of sunflower oil as the girls advised in the comments. The rolls turned out to be magnificent, after 2 hours of lying on the table they curled up perfectly, the weight of one roll is 500 grams. Thanks again, I will use only this recipe for rolls.
fish
Mila confectioner, thanks for the additions! I bookmark
Mikhaska
fish, I have a question: I took out the biscuit from the oven. Should it settle in the process of cooling?
Scarlett
Mikhaska, yes, maybe, but not much - like any biscuit
Mikhaska
Thank you, Tan! I've already done it. Cracked when rolled up godlessly. I will take a little rest and will cover the top and torn sides with some kind of cream.
I, in fact, did not expect anything else.I am not friends with this kind of baked goods. And I never learned how to handle it. But! I was amazed by the baked biscuit itself!
And if I will never roll up rolls from it again, then I will start using it with terrible force in pastries and cakes!
degteva
Mikhaska, I am now baking this roll. This is my magic wand. It happens to me that it cracks, but very rarely. Basically, it always folds well.
Mikhaska
degteva, Natasha! Well, your words are one more confirmation of my handlessness!
Leka_s
I beg you, the armless lady in the tire ...
Which side of the CRM did you take? I always smear on the one that was on top during baking, and then, as I roll up, I remove the Teflon mat ...
But if, on the contrary, I smear it, well, like so that the top is beautiful, then it will burst
Scarlett
Quote: Leka_s
I beg you, the armless lady in the tire ...

I subscribe to every word - my upper crust ALWAYS cracks, but for me it is not critical at all. Since the roll goes either into dances, or it just bursts, sprinkled with powder - and then, if it succeeds. But I, like Alyonka, also cut this chip on ordinary biscuits - especially on white. A crust forms on top, which I almost always remove, otherwise it will crack and the glaze can pull. But she's not like that in chocolate biscuits, I leave her
Mikhaska
Quote: Leka_s
Which side of the CRM did you take?
On the right side, Alyonka! On the right one ... Hands are hooks, but I remember something else ...
Leka_s
Anyway, do not slander yourself ... try to reduce the sugar a little, I give 180-170 grams
Mikhaska
Thank you dear for your support! Next time I will try ... When I get away from the next fiasco with the roll!
Mikhaska
Alyonka! And, after all, I did what I planned, but what I was silent about, fearing that my idea would fail! Made "Custard sour cream" cream from Natasha in the microwave! How cool it turned out! Silky so ...
I took all the sources for her recipe. Stirred and stuffed into micra, (power 750). After 2 minutes I took it out. I beat it with a mixer and sent it back to the micra for 1.5 minutes. She took it out completely. Whipped again. And she beat it for a very short time a couple of times as it cooled down so that it would not crust. Then she beat the butter separately. In it, portions of the cooled cream. And you're done! Such a fluffy cream turned out!
Well, praise me ... Though it made me happy in the roll! I smeared everything and sent it to the refrigerator. I hope to take a picture later. Didn't decorate with anything with frustration.
Mikhaska
And I couldn't even cut off a piece for a photo ... Something, now, straight, everything went awry!

Biscuit roll on boiling water

Well, here's my damn lumpy!
Leka_s
Irish, dear, I didn’t add the slightest bit about you, I immediately said: you are slandering yourself ... Good girl !!! and the piece is very appetizing, you think it burst a little when folding
And after I pulled out the cream and mixed it from the micra, I close it with cling film, so that it lies right on the cream, then condensation does not form much and does not dry out when it cools (I also read it from one of the girls)
Mikhaska
Got it, chief! Now I will cover the cream with a film! Thanks for the tip!
Allegra
Mikhaska, Irk, well, you have a "pancake" (I would like that)
A very interesting recipe, I'm taking it to your bookmarks, thanks!
Mikhaska
Allegra, Svetlashka! You only, if you decide to do, do according to the recommendations Alyonka - Leka_s! They seem to be on page 4. For me and for them - it turned out a hippo! And, if you start the dough according to your own proportions, then there will be enough for a company of construction battalions for sure!

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