$ ermok
ang-kay,
Quote: ang-kay
No. Or in the center, or higher one level.
I have 4 levels in the oven, that is, will I need to install a baking sheet either on the second or third?
Another error in storage with me, when I left a roll in the refrigerator open, it starts to dry out, it will need to be wrapped in a bag, as you wrote.
ang-kay
Quote: $ ermok
that is, will you need to install the baking sheet either on the second or on the third?
Seryozhato be centered. Probably on the second.
Quote: $ ermok
will need to be wrapped.
It is necessary.
$ ermok
ang-kay, can halva be used as a filling for this biscuit? If so, will you just need to crush it? Or mix it with something?
$ ermok
Angela, yes, I met this recipe on your list, but if you do without cottage cheese, only with halva, you can try to mix halva with liquid honey or shortbread cookies. It's just now the option to use, or condensed milk, or halva.
ang-kay
Seryozha, I would not advise with honey. With butter. And if with cookies, how will it be related to each other?
$ ermok
Angela, yes, indeed, it will crumble. Then I'll think, I don't want to go to the store, I'll look in the pantry, maybe I can find a can of apple jam.
ang-kay
Seryozha, the best way)
Marika33
Angela, I often remember you with gratitude! But the last days are every other day. Because I bake a roll according to your recipe. I am very comfortable and fast. Cream I make cream and honey. It turns out an airy roll with airy cream. Thank you so much!
ang-kay
Marina, it is very pleasant that the recipe is so in demand in your family. Peks for health)
Tusya Tasya
ang-kay, regarding the halva cream, I would add a spoonful of boiled condensed milk in Sergei's place for viscosity. I ate waffle cakes with such cream, it was delicious.
ang-kay
Natasha, Thank you. Was there one halva in the cream?
$ ermok
Tusya Tasya, yes, I forgot about boiled condensed milk that you can cook it. This time I decided to make my usual cupcake in my bread maker, I wonder if the recipe for such a cake is published here? I found it here: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=166766.0
Silyavka
At work I ate a roll with halva cream, butter and halva are beaten there, it is very tasty, but halva with condensed milk, as for me, is sugary sweet
$ ermok
Silyavka,
Quote: Silyavka
there is whipped butter with halva
in what proportion?
ang-kay
Quote: $ ermok
in what proportion?
Seryozha, I offered you this option. Lena doesn't know. I think that you can take 200 grams of oil. Whisk soft and mix 400 grams of halva.
$ ermok
ang-kay, yes, I read it, you also wrote earlier, but until you started testing this option, the oil there should be soft so that it mixes well with halva, that is, it will need to be softened so that it is not very hard and not very soft It was. But somehow I don't really like cottage cheese, so I think to do without it.
ang-kay
Seryozha, for any cream, the oil should be at room temperature.
$ ermok
Angela, I also met your recipe for lemon cake, https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=451476.0 borrowed from there the recipe for the lemon Kurd for use in the filling of this roll.
ang-kay
Seryozha, well, that's great)
Tusya Tasya
Quote: ang-kay
Natasha, thank you. Was there one halva in the cream?
Angela, I won't say for sure, it was a long time ago. The usual crunchy wafer cakes were greased, as I then determined, with halva + boiled condensed milk for the viscosity of the cream. Doubt there was butter in there. These cakes are sold in shops where there is not always enough space for refrigerators. Therefore, they make them so that they do not quickly deteriorate, and they do not flow in the heat. Then I noticed for myself that it was delicious, simple, and that was remembered.I think that you can add crushed nuts or raisins, or dried apricots in small cubes to such a cream.
Nata_shi
Angela, the recipe is AMAZING !!! The roll turned out super-duper, and the next day I made "our answer is choco-pie" from 1/6 of the dough, putting it on a baking sheet with a teaspoon. True, the layer is not a marshmallow, but I'm a novice baker - everything is still ahead: oops: Once again, a deep bow for the recipe !!!
ang-kay
Natalia, I'm glad that everything worked out. This roll is a lifesaver for all occasions. You can still try like this
Sponge rollSponge cake with custard
(ang-kay)
Aneks
Thank you. It's really fast and delicious. Baked on a non-stick mat, did not grease. Twisted along the "long" side of the baking sheet. Plum jam filling.Sponge roll
Sponge roll
ang-kay
Anna, a wonderful roll came out. Fluffy. And she didn't overexpose in the oven. Well done)
Hvesya
Angela, thank you very much. Wonderful roll. How many years I fought over it ... I love these very much and never worked well, the dough sat down, it was dense, cracked when folded, but it turns out that everything is simple. THANK YOU!!!
I don’t carry photographs, all the same, partially the crust remained on the paper, so there is something to strive for. Thanks for sharing your recipes.
ang-kay
Irina, I'm glad that everything finally worked out thanks to this recipe.
Lenka_minsk
Thanks again for the recipe !! This roll is just a lifesaver, it's so simple and quick to do, everyone is always delighted

With lemon curd:

Sponge roll
ang-kay
Lena, to your health! glad that everything works out. Beautiful roll)
Arka
Angela, sorry for the offtopic, just cover your ears ...
Quote: Lenka_minsk

always delighted
I don’t remember any delight
What are you ?! Have you devoured everything in one person ?! and didn’t even bring a friend to look?
"- Vanka took some gangrene for himself! ..
- Oh, my heart feels, she will show herself. "
Taia
Angela, thanks for the recipe. The roll has already been baked several times, it turns out delicious, fluffy and not at all confusing to manufacture.
But for some reason the same problem: it cracks when wrapped. I read the topic carefully, and more than once ... I reduced the baking time, you can see from the biscuit that it is not baked. Another time, I reduced the temperature, baked it by 170, it still cracks. I don't know what to do anymore. What do you recommend?
ang-kay
Taya, put a little less flour. For each egg 25 grams. It is not necessary to reduce the temperature. You dry it. And wrap it with paper. Cracks often appear without paper.
Taia
Quote: ang-kay
For each egg 25 grams.

Yes, I put 25 grams per egg.
I wrap it up with paper.
The temperature was reduced only 1 time, for the sake of experiment, the result did not change.
ang-kay
Try less flour. Maybe you have too much moisture. Reduce the total number of grams by 10, and then you will see.
Taia
Angela, I started with 135 grams for 6 eggs, went up to 150 grams for 6 eggs. That is, 25g per 1 egg.
ang-kay
Taya, I have no more answers.
Marika33
Taya, maybe you cool the roll for a long time and it has time to dry? I roll it up a little warm, normally, without cracks. If it is completely cold, it can crack, but I usually cover it with cream, putty it with it. Very often I bake a roll and I am always delighted that it is so fast and tasty.
Taia
Marina, no, I do not cool it for long. Half an hour, probably, the maximum, lies on the table.
I feel like some kind of undersized.
I want perfection.
ang-kay
I rarely fold warm
Marika33
Angela, well, not warm, right here, warm, but as I understand that he will no longer accept, I turn it off.
And there may also be cracks from excess sugar, caramel will be in the dough. The spoons are all different.
While melting, try to reduce the sugar.
Taia
Quote: marika33
While melting, try to reduce the sugar.
I put 140 grams for 6 eggs. It's a lot?
ang-kay
Taya, I put 20 grams per egg.
Tanya-Fanya
Quote: Taia
I do not cool it for a long time. For half an hour, probably the maximum, lies on the table

In half an hour, a thin biscuit layer cools down quickly.
I stopped "offended" by the cracks and, filled with filling, cut the rolled roll around the edges with a saw-knife.Thus, the ugly edges go to those who cannot stand to taste the delicious roll




Taia, another thought came to me: on what mode do you bake a biscuit? Gas or electric oven? If in electric on convection, then this mode, firstly, dries the product, and secondly, the temperature in this mode 160 degrees corresponds to 180 degrees in the "top-bottom" mode.
Taia
Quote: Tanya-Fania

In half an hour, a thin biscuit layer cools down quickly.
I stopped "offended" by the cracks and, filled with filling, cut the rolled roll around the edges with a saw-knife. Thus, the ugly edges go to those who cannot stand to taste the delicious roll




Taia, I also got the idea: on what mode do you bake a biscuit? Gas or electric oven? If in electric on convection, then this mode, firstly, dries the product, and secondly, the temperature in this mode 160 degrees corresponds to 180 degrees in the "top-bottom" mode.

It is difficult to call what happens on the roll as cracks, most likely ravines. It looks extremely unpresentable. I don't want that.
The oven is electric, I bake in the top-bottom mode. I have been familiar with the temperature regimes in it for a long time, it’s not the first time that I bake something.
Marika33
Taya, I don't remember where I read that such a roll can only be baked on top. I have a gas oven, I literally hold the bottom for a few minutes, and then I turn on the grill, lightly brown and turn it off.
Macha
It came to my mind about such biscuit rolls: like replacing several st. tablespoons of flour on starch makes the roll more elastic when curled.
Well, the layer should not be thick ...
ang-kay
I bake top and bottom always. Cracks sometimes happen. I never added starch. There is already very little flour here. Perhaps you twist tightly, there is a lot of filling. Try it. I remove the paper and lay down the layer. I shape the first turn, and then I simply roll it up with paper without hands, even holding the paper by the edges. A crack may appear if I take a rolled roll without paper in my hands. I just wrap it in paper and fold the edges inward. Into the cold. As it hardens, then the paper can be completely removed.
Taia
Thank you all for your willingness to help.
I still want to achieve a good result, the roll is really cool.
I suspect that the sponge cake of 6 eggs for the roll turns out to be thick for me. I use a baking sheet from the oven 60 * cm wide. Especially the last time, uh, it turned out to be plump. I will try to bake 5 eggs and take into account all the tips. Thanks everyone.
ang-kay
Quote: Taia
from 6 eggs for a roll, I get thick.
My mom bakes both 6 and 7 eggs. Eggs are usually C1. And the baking sheet is much smaller. Try a smaller proportion, and instead of flour add 20 grams of starch, try one top, but then the temperature must be increased.
Taia
Angela, measured the thickness of the biscuit-2 cm.
Is it thick?

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