Sponge roll (master class)

And my gas grill goes out when the door is closed (perhaps he lacks oxygen) and the instructions say that it should be used with the door ajar (there is also a special "curtain" for the gap). So the grill will not be able to reach the maximum temperature ...

I also have a gas grill with a gas grill. But I don't bake the rolls on the grill. I heat up the lower heating, put it on the upper grate and in 5 minutes everything is ready! If you set it lower, the bottom burns.

I plucked up the courage and made them, cherished rolls. And, of course, she messed up. Firstly, she beat eggs with sugar not with a mixer, in the absence of it, but with a disc in Boshik 5529 and did not finish off, they did not become snow-white. Secondly, I have less baking than Tortyzhka and I would have to recalculate the recipe or divide it by a larger number of servings, and I plumped the whole dough into two. The sponge cake turned out to be dense and plump, so the rolls were done so when folding

Although they do not live long in this form

What made me happy is that in my oven Top + Grill they give a very high temperature, because my "fatties" were baked for 2 minutes each

And my husband also made me a wonderful scraper for smearing biscuit dough from a trowel for seams, a piece of wood with a strip of very dense rubber. Or what it is called correctly, I don't know ...



I will continue to train

Interestingly, has anyone tried to beat the dough for a roll with the same tool, both for a regular biscuit and when the eggs are whole with sugar?
I asked why ... The first time I whipped whole eggs with sugar. And the result is a very airy foam. At the same time, the dough before stretching was thinner than today (whipped the whites separately).
The roll of course rolled up perfectly, but there was no that airiness. I made a delicate curd cream, so the biscuit was rough compared to it. Well, the truth is almost nothing left of him ...

Nata33 I tried it, beat it with an ordinary mixer for 10 minutes, as Tortyzhka said, eggs and sugar in 10 minutes increased 2-3 times, then I added flour, I prepared the same dough 2 times already. And you can learn more about the curd cream. Plizzzzz.

[Gaby]

Oh, and I'm new here ... Do you accept new ones?

KanEchna. We all appear here for the first time ... And then it gets so addicting ...
Gaby, the first time I also beat the whole eggs for 10 minutes. I was delighted with the result. But in 10 minutes the mixer got very hot.
This time I decided to save it and beat the whites separately like a classic biscuit. That is, the work with the mixer was reduced to 5 minutes.
So, with the same proportions of ingredients, the biscuit cake turned out to be quite dense (like a regular classic).
And at the expense of curd cream .... If you have a wonderful book by grandfather Pokhlebkin "National cuisines of our peoples", then take any recipe for the curd Easter you like. I did everything "on the tail" ... grated cottage cheese, sugar, soft butter for a creamy taste and consistency, a little cream and vanillin.
But maybe let's try with you Tiga who made a gorgeous wedding cake

The lower tier is butter-condensed milk + nuts, the second is cherry jam, the third is butter-condensed milk + cocoa, the upper is curd cream with cherries on cognac, soaked everything in raspberry liqueur syrup.

A great curd cream y in eclairs. I did it. Well, very tasty

Oh, how delicious the pictures are!
My mom used to make rolls too. They, of course, were far from ideal, but she laid them out on a wet kitchen towel so that the moisture would not go away. Well, then everything is as described here impregnation + cream and roll up.

I will also have to try this, only with a cardboard-leveling board I still did not understand what to do ... how is it equal? It was clearer with the board, but where to get it and how to cut it?

[RybkA]

RybkA , with a wet towel is also a good and proven option
I will explain again about the cardboard leveling box.
We make a rigid bar from any available material, to which we attach two legs with a height of 4-5 mm at the edges.
Put the finished biquit dough on the sent baking sheet. We rest our legs on the baking sheet with our bar and draw it through the entire sheet. the dough is smoothed out perfectly in one pass. Without wasting time and without deteriorating the quality of the dough (it does not like when it is driven back and forth with a spoon for a long time!), We make a layer of biscuit that is ideally even in thickness. it will bake more evenly and curl more neatly.
Now it is clear?

I also finally got to the roll, although the photo was still last month, just technical difficulties did not give an opportunity to brag

[Tiga! Super! Directly painted roll !!!!]

Tiga! Super! Directly painted roll !!!!

[Aunt Besya]

Aunt Besya, Thank you

[Tiga]

Tiga , your roll is PERFELY twisted and elegantly covered with lipstick! And how glossy! And what flowers! you are just great! it doesn't even matter if it's tasty or not

Tiga, but I still ask ..... what kind of structure is it, in the background. It was like bird's milk from the sweets, the chocolate was removed, and a figurine for the towns was folded from the resulting cubes ...

[Cake]

Cake, Thank you
artisan, this is a construction made of marshmallow by my husband, he likes to diversify the photo with something unexpected ...

he likes to diversify the photo with something unexpected ...

I'm hysterical !!! I jerk my legs !!! 🔗
Tell him he did it !!!!!!

[Cake]

Expensive Cake!!! Finally I did it, just don't scold me too much. There are many shoals, I know, but hunting is worse than bondage. My stove is dead and the most that you can squeeze out of it is 150-160 degrees. Therefore, I walked around this recipe for a long, long time and swallowed saliva, and then I decided all the same. Come what may. It worked the second time, the first time I tried the oven under the grill. The top was burnt, and the bottom was damp. Then I decided to oven just on the bottom heating. On the middle shelf. The biscuit was baked for 20 minutes. at this temperature, baked and brown underneath. Baked on a silicone mat. True, she messed up with wrapping. It didn't work out to wrap it up thinly. Broken edges a little. But it's still awesome delicious. Thank you very much for the master class
Special thanks to zalina74 - for a recipe for strawberry soak. The taste, smell and color of fresh strawberries is something indescribable ...

[BlackHairedGirl]

BlackHairedGirl , you will find an approach to your oven, you will adapt! In a good oven every fool will bake, but in a worthless one, only a MASTER!
The first photo delighted with generous chocolate icing. The second is a neat cut. Everything is fine! A couple more experiments and it will be absolutely perfect!
Girls, you are great!

[Cake]

Cake, cut with a thick fishing line Very convenient! Better than a knife.

The top was burnt, and the bottom was damp.

Try to thin the dough layer, it should be 3-4 mm. If it is thicker, then the top is already burning, and there is still dough at the bottom ...

[BlackHairedGirl]

BlackHairedGirl , I have a gas oven, with a gas grill. I did this: first I turned on the grill for 5 minutes. Then, when he heated something in the oven there, opened the oven, put a baking sheet with a biscuit and turned on not the grill, but just a gas burner (the one below) also for 5 minutes on medium heat (somewhere probably 220 degrees) ... Then she turned on the grill for 2 minutes again. As a result, an awesomely tender, juicy even biscuit. In the roll, he just melted. And very gentle.
So Tortyzhka is very grateful!

Cake, thank you so much for learning, I baked 2 biscuit rolls the first time, you are just a super teacher, my family is very happy. Here they are my rolls

To your rolls library
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🔗

Gipsy, thank you for the videos. I just rack my brains: in the first video, at the very end, they showed a square stick .... how to use it? or shown to emphasize that this should not be used?

Alim, if I knew Japanese

[Cake]

Cake, I want to express my gratitude to you for taking care of us crooked hands. I ordered the confectionery inventory, in the supermarket for the pastry chef, everyone (bags, attachments, spatulas), I will try, thanks to your advice, I think now it will work out. I will try, well, I really want to look at all this beauty!
Gypsy a, thanks for the visual aid, on the videos everything turns out so simply, otherwise I have only breaks, and I have some kind of creamy cream,
THANK YOU VERY MUCH !!!

I just rack my brains: in the first video, at the very end, they showed a square stick .... how to use it? or shown to emphasize that this should not be used?

Alim, probably yes, the stick should be round so that it is convenient to wrap paper around it:

🔗

another method with a ruler
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and so with a ruler they do in a pastry shop
🔗

Alina, tell me, please. I tried to make a roll today. Considering that my mixer is 150 W, I decided that it was weak and you need to beat it like a classic biscuit, that is, whites to the peaks, then I added sugar, then flour and yolks on top. The dough did not level very well on the baking sheet. Grilled baking, no top heating.
When folding the roll, he adhered terribly to the surface on which he lay, although he did not move away from the paper very badly. So it turned out with holes. Help me figure out what went wrong.

The roll is just a fairy tale, thank you very much Tortyzhka. I tried a lot of recipes, but all the time something didn’t suit me, but here is a banal biscuit (homemade charlotte with apples does not even count as baked goods) and such delicious food !!!!! I didn't do the impregnation, but I put a lot of thawed cherries on the cream and here's the result: for the second week I bake, bake ..., the mother-in-law tried and also went to bake

Cake, thank you so much for the master class! Yesterday we tried it, I couldn't take a picture right away, and then there was nothing! But, believe me, it was delicious!

And I decided to twist a roll with a crust up, it painfully seemed to me beautiful, especially since I was not going to decorate it (I wrapped it in film and in the refrigerator, it is so convenient to cut and store). The first roll broke. Then, after reading, I baked it differently: I have 5 minutes in the oven on low heat at maximum and 4 minutes on the grill. It turned out to be quite plastic, after I sprayed it with impregnation, I looked, and he agreed to twist in any direction. Cream-whipped homemade cottage cheese with condensed milk.

Good day, members of the forum :)))
I hope you will accept me into your warm circle) I am here for the first time and I am fond of cooking relatively recently) I especially love a variety of pastries (cakes, cookies)
I really wanted to bake a biscuit roll) I was looking for an acceptable recipe for a long time - in the end I ended up here)
Cake, thank you so much for a wonderful and simple recipe)
True, I beat it with a hand mixer with a power of 200 W, 5 minutes) it turned out as in the photo) the rest is exactly the same as the recipe) I baked for 3 minutes on the grill, in turn each baking sheet (I leveled the dough with a ruler, it turned out smoothly) I rolled it with a wooden rug (they also roll up sushi ). The only jambs came out - this is when I separated the baked dough from the paper - in some places a layer came off a little .. well, I think it will not affect the taste
I didn't decorate with anything, because for the first time) In the morning, the homemade sample will be removed) I don't eat sweets myself, so I'll trust their taste buds
And, here's another thing)) at first I wanted to make two rolls, I soaked the first with sour cream (it ended on it), but I considered it too "thin", so I formed one big one, soaking the rest with jam))) so I have a two-tasty roll turned out)

[Netty]

Netty, welcome and with the initiative you !!

I just want to warn you - the roll is just the beginning! here is soooo klondike of practical recipes, what ...I've been trying to re-cook everything for the third year now

and we are waiting for a photo report from you - so much more interesting!

Lisss's, thanks :) very nice :)

Yeah, my eyes are already scattering from everything! )) I'll definitely make cakes or sweets next :)))

yes easily :))

[Netty]

Netty, yes you are a pro !!! the roll is excellent, keep it up !!!

Thank you so much!:)))))

Girls, help me please!
I made a roll today for the first time, I had to practice on a chocolate one, after beating the eggs - I introduced melted dark chocolate with cream, gently mixed and then sifted the flour.
I laid it out on the opposite, leveled it more or less normally with a ruler without sides. In the oven, there is simply no upper heating, I turned on the upper infrared heating and put the baking sheet on the second shelf over the top, heated the oven to 275 C. Two minutes later, the top began to burn, I opened the oven with a bunch of meat and stench, with fear that everything would burn out and pulled out a future roll , took it off the baking sheet .. left it to cool ... After 10 minutes I came to remove the parchment, I took it off and the bottom was damp in two places, I set it to bake for just a couple of minutes.
When I scrolled the roll, everything broke and cracked.
Tomorrow I will try again, but now I don't even know what to look for an error. On Saturday, you need to make a chocolate roll, and while there is still time to practice.
Whoever has electric ovens without top heating function, please respond! Maybe I put a dough or a case in chocolate under the ten.

I would try both heating elements at once, in the sense of an ordinary oven heating.

[AnnGlamour]

AnnGlamour, IMHO, the presence of top heating is very desirable, but not at all necessary. Firstly, the top is on fire, and the bottom is damp - too thick a layer of dough. It was exactly the same for me with the top heating. Secondly, the paper must be removed immediately, without allowing it to cool. And then quickly soak, lubricate and roll up!

[AnnGlamour]

AnnGlamour, IMHO, the presence of top heating is very desirable, but not at all necessary. Firstly, the top is on fire, and the bottom is damp - too thick a layer of dough. It was exactly the same for me with the top heating. Secondly, the paper must be removed immediately, without allowing it to cool. And then quickly soak, lubricate and roll up!

The roll itself was not thick for me, well, I'll try again today. I need a nosebleed to make an excellent roll tomorrow, I need to make a lens out of it))).

and I am with my report!
Yesterday I first read the topic about decorating cakes with fruits, looking at a biscuit roll at night, and all night I dreamed of cakes, rolls, fruits. I could hardly wait for the morning and when mine wake up. had breakfast and drove them out into the street it was a prehistory
I made the dough like a classic biscuit, because I have a low-power mixer. but everything turned out perfect, I really liked the dough. but then it went, went. I put baking paper on a baking sheet, put a third of the dough on it, began to level it with a ruler. and then as the paper began to crawl with all the contents on the baking sheet, some kind of nightmare. barely coped. it was all this or the current I sent to the oven at the highest position. after 5 minutes I looked in and decided to pull it out. Well, as expected, it turned out that the bottom was covered with a crust and the top, as it was white, remained, even to a pile of sticky. Well, I pulled it out. then baked 2 more layers in the same way. waited until cool, soaked in syrup with a sponge. spread cream on a wet meringue, it really was not enough. but that's okay. I turned the layer that was the most successful in my opinion, thought about it and decided it wasn’t, and turned a second, more successful layer to it. That's what I did

Sorry for the quality of the photo - from the phone.
the third layer was successfully destroyed by the husband and daughter, even before the end of the first two.
what conclusions did I draw for myself: crooked hands are unambiguous, well, I'll try to do it in the mother-in-law's oven, if it turns out to bake correctly, then it's also in the oven (I have it with an incomprehensible gradation of temperature)

[nyance]

nyance, I can't say anything for the oven.They each have their own and you need to adapt to them. But I can probably explain the parchment of parchment with dough on a baking sheet.
The dough for roll, when you beat eggs with sugar, it turns out to be more liquid than cooked, like a classic biscuit (beating eggs with sugar separately). Here the dough is much thicker and it is quite difficult to pull it apart on parchment.
Usually, the dough is Poured onto the roll, and the cake (classic biscuit) is Poured out.

[Husky]

ahh, that's where the dog was buried sapsibo, Husky!!! and what should I do now? in the subject they said that it would be difficult for a low-power mixer to beat both eggs and sugar
some more conclusions (now after eating my miracle)
impregnation and cream were definitely not enough, it was dry, but still awesome tasty
the taste of a biscuit from childhood, this is exactly the taste that I have been looking for in purchased cakes for so long. do not convey the sensations when you eat and as if you are back in those times of carefree childhood
Thank you, Tortyzhke for nostalgia
here is the actual photo of the cut roll

Girls! roll is now the most frequent baking at home, it's so great that we have this wonderful theme!

MAYBE SOMEONE KNOWS THE RECIPE OF HALVA CREAM?

I ate a roll with such cream in Odessa, deliciously insane! how to make a cream, I don't know ...

Come here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75144.0 This cream is there.

[cream with halva]

Still such cream with halva: Beat 150 g of butter with a 300 g halva mixer.
I always beat the butter white first, then everything else.

Girls, tell me correctly, I understood all the information I read about curling. 1. Bake it, turn it over 2 Remove the paper 3. Turn it over again 4. Saturate it 5. Roll it up, wait until it cools, then smear it with cream. Question: wait 10-15 minutes after baking and then soak. Or immediately soak hot and roll. Sorry for the importunity I'm new to cooking: girl_dough:, because of this I like a more detailed description. : - [

[ludok01]

ludok01, I misunderstood a little.
1. Baked
2. Got it out of the oven
3. Removed from the baking sheet (it is hot, but we need the layer not to dry out)
4. Allowed to cool for 10-15 minutes
5. Turned over
6. Removed the paper
7. Turned over again to itself the top crust
8. Cut the edges
9. Impregnated
10. Spread with cream
11. Collapsed
12. Decorated
13. Everyone !!!!!

Huska, thank you very much for your prompt reply. I have a question again: for 10-15 minutes it is not rolled up, but during these 10-15 minutes it will not stick to the paper? Thank you very much in advance!