Sponge roll (master class)

[Cake]

Cake, thanks for MK, everything worked out, but we will try tomorrow. The biscuit itself turned out to be delicious, cream: whipped cream, cottage cheese, boiled condensed milk, sprinkling on creamy chocolate. This combination is already delicious, so thanks again!
PySy: they ate the roll, licked their fingers, asked for more. I cut the roll itself into pieces, smeared it with cream on top and laid out the caviar from Aunt Basiethen the people tried and wondered, but they amused me

This roll has taken root in our country. I just became a lifesaver) Only I beat the eggs separately, like a classic biscuit.
Recently, I have been using oil cream on proteins, it is sooo tasty with plum jam, such a delicate sourness ...
From 3 servings of dough, cream on 4 proteins and a jar of jam in 0.9 kg, 6 rolls are obtained. They lie in the freezer great! True, not for long somehow)))

Girls, and those who do not have an overhead heating, a gas oven, as you bake, I did not really succeed.

I only have the lower oven ... set it to the maximum ... and the roll didn't work out so upset. I wanted a surprise for my husband - blueberry roll - to make a bummer (

maybe it is not possible to bake in such an oven ??? although the biscuit cakes are great!

[Lenochka]

Girls, and those who do not have an overhead heating, a gas oven, as you bake, I did not really succeed.

Lenochka, I also did not get a roll according to this recipe in my ancient oven.
I used to bake my own recipe where I replace part of the flour with starch. Then the roll becomes more elastic and curls perfectly.

Thank you so much for the intricacies of baking! turned out excellent (y) interlayered in addition to the cream also with apricot jam. mine ate a piece of what is called in the heat of the heat without waiting for the "friendship" of the biscuit with impregnation, really licked the plates! although they are spoiled by me: :) ​​huge respect to the author

Thanks a lot for the recipe !!!!
I did it for the first time, it didn't work out normally, since the dough layer turned out to be too thick. My oven is small, next time I will apply less dough at a time. But the taste ... is something!
I really liked the consistency and taste of the dough, seemingly ordinary products, but the result is simply excellent! We have already written about the taste from childhood - yes, it’s the very thing!
I also liked the combination of the flavors used. I soaked pineapple syrup with sugar and a drop of rum, and the cream I made like this: 100 g mascarpone + 1 tablespoon of thick condensed milk (with a pea) +1 tsp. coffee, dissolved in 1 tsp. boiling water
I will definitely try with other creams, with jam, with poppy seeds, etc.

Well, here I am in pursuit, already passed the stage for all, and I just "fill my hand". I have long wanted to learn how to bake, and most importantly, roll up a roll !!! It seems to have worked out, though I overexposed the cake ... but I understood the oven! There is no upper heating, ordinary gas heating. Inside there is whipped cream, raspberry jam (I made frozen raspberries and Zhelflix from Dr. Ober right before making the roll), and on top of our family's favorite nuts and chocolate.

[fomca]

fomca Just shine !!! It turned out great !!!

CAKE Thank you very much for the biscuit roll master class.
I did it for the first time - I was always sick that it would not work. Baked in a simple oven without top heating, heated it up to 250 degrees, baked for 5-6 minutes. Everything worked out great. The taste is just super - tender, like in childhood. Soaked in pear juice. Cream inside - curd-cream souffle with boiled condensed milk. Top with ganache. Pointed by the Husky idea. Hasochka thank you very much for the idea. It turned out, as it were, Christmas logs - for the new year in school for the eldest daughter.


I will definitely do it more than once.

Hello everyone! Now someone please explain to me if the oven is full, then the size of the baking sheet 35x38 will do or you can do half for this size. Gasha discussed this with one of the girls, but I still did not understand the floor. portions are too thin or go. So I sit and think about how best to do it, I wanted to try half of it and think about what to bake on.

Half a serving on this baking sheet will do. I just baked half on this one (from 3 eggs).

Well, I didn’t wait for an answer, it was already itching to try to bake it faster. I dangled around the kitchen with eggs either 3 or 6. In the end I decided 6. I baked. I thought it would be worse, now I know what to expect from my oven in baking biscuits, otherwise I shied away from her in this matter. It seems to have worked out, but I understand he needs to be thinner. When twisted in several places, it began to burst when twisted, maybe this is from the thickness. Baked for a maximum of 5 minutes. The cream was made by sour cream + condensed milk. It was just drinking tea at home. thanks for the recipe and master class.

Button, rolls are very appetizing

Button, rolls are very appetizing

Thank you now I understand how the roll should look like. That is, it should be thinner, respectively, 0.5 portions are needed on a large sheet. I made such a cream for the first time, I really liked it, no need to whip it as long as with sugar.

Thank you so much for MK !!! : rose: It turns out it's not easy, but VERY simple. Thank you. I hope that next time I can report a whole roll

I'm late for you

Thank you very much for the master class! Everything turned out to be very simple and easy. I have wanted to do it for a long time, but I was afraid of the moment of twisting, but the roll twisted without problems. Thanks again !!!

Today I made these rolls, baked perfectly, curled up too, but for some reason I have all the cream: sour cream 30% + condensed milk was absorbed. It’s good at least that I thought of wrapping a banana at the beginning of folding - on the cut it looked like a cream The roll was cooled and only then soaked in syrup. Unfortunately, I can't boast of a photo - both rolls have already been eaten. (it was somehow inconvenient to ask the guests to wait while I take a photo - they will still misunderstand)

[Should condensed milk be raw or boiled?]

Girls tell me in the recipe; -D cream sour cream + condensed milk (Should condensed milk be raw or boiled? and my baking sheet is 35 * 40 - I bake 1 biscuit or better 2 (or 1.5 servings and make 2 rolls?)

[Should condensed milk be raw or boiled?]

Girls tell me in the recipe; -D cream sour cream + condensed milk (Should condensed milk be raw or boiled? and my baking sheet is 35 * 40 - I bake 1 biscuit or better 2 (or 1.5 servings and make 2 rolls?)

For 6 eggs - 2 rolls) And any condensed milk will do)

For 6 eggs - 2 rolls) And any condensed milk will do)

Irina, thank you very much for the answer to the whole Temka, there is no time to read, but I really want a roll

Irina1607, bake with pleasure, eat with appetite)))

So I came with my rolls with HUGE gratitude to Tortyzhka for the Master Class !!!!!! Everything is so clearly written that I did it the first time. Now I will cook such rolls, I am not afraid of them anymore!

And here they are, this is my first experience. The one from the top for some reason stuck to the table and I could not turn it over, in the end it turned out to be a freak, but still delicious



Cutter:



Filling: Both smeared with a thin layer of apricot jam and then one with butter cream, and the other with whipped cream.
But these yesterday's, I made half a portion, and then cut one roll in half.


Inside there is black currant jam, and on top it is coated with butter + condensed milk cream. There is no cut, I didn't have time.

Thank you very much for the recipe and detailed explanations! Everything worked out great, two large rolls came out. I smeared them with Stern caramel sauce and layered with whipped cream. Just delicious !!!

I took all the advice and now I made such a roll in the form of a log

Thanks for the great MK !!!!

Thanks for the recipe. Everything turned out just super!

[minke]

the recipe is wonderful, easy fast
minke

yellowish

congratulations


christmas log


the recipe is the same everywhere, the fillings are different and the design

And here is my roll

so lush and beautiful

Dear Tortyzhka, thank you so much for the recipe: rose: Very, very tasty roll turned out

Girls, all happy holidays !!!!! Today at work I read the whole topic. Mentally, I went through all the possible mistakes. By the end of the shift, it felt like she did the roll 10 times. I think I'll come home and do it with ease. I came home, I didn't even drink tea. I started doing everything step by step. There was no sour cream at home ... I took a pack of butter, began to mix it with condensed milk. I thought it would be too thick and decided to add a little 10% cream. I got a liquid mass with flakes. I think I'll put nothing in the refrigerator now, it will be thicker. I put it in the freezer for speed. Began to engage in biscuit. Everything seemed to go on smoothly, until the moment she began to tear off the paper ... She did not want to tear off. I remembered about the cream, I took it out from above it was frozen, below it was a slurry. She put it to thaw, began to tear off the paper. In general, I threw it out. I decided to make a sponge cake on boiling water, otherwise the cream will disappear. Here is such an unfortunate pastry chef of me!

a negative result is also a result. The one who does nothing is not mistaken.

If only I could understand where I went wrong ... Probably, it was necessary to grease the paper all the same ... Though terrible, but at least they would have eaten.

In general, I threw it out.

Oh, Tortyzhka would have scolded for this !!!! After all, her priskazulina - Better in us than in the basin !! :)))
But it was only necessary to put a wet towel on top of the paper, and the paper would fall behind, it would not have gone anywhere))
And the cream ... I would put it on the "bath" and everything would also be connected as nicely)

Lena, you have a few mistakes in the preparation of the cream.
There was no need to add cream to the cream.
Beat the butter cream, not stir.
The cream must not be refrigerated. It should be used immediately after preparation. Well, if you have already put it in the refrigerator, then wait again until it becomes room temperature and beat again.
I can't say anything about the biscuit, why he didn't tear himself off. There is very little information on how to prepare it. The paper may be of poor quality. Or maybe another reason !!
But nobody canceled the holiday. Therefore, please accept my congratulations on the spring holiday !! And may you succeed !!

Thank you so much !!!!! We need to write it down somewhere. And put a towel on a long time? I got it, it came out somehow thin, began to break off in small pieces, and the middle was tight. Nothing would have saved him.

Girls, tell me why half of the pictures do not open for me, so from the first page the first part of the photo is one empty squares.

Husky thanks. I whipped the cream, but the mistake was that I was impatient to start as soon as possible, and the oil was from the fridge, my whole kitchen was splashed. Previously, it seemed like that.

[goleon-6]

goleon-6, alas, these are the tricks of the radical. Over time, the photos exposed through the radical disappear. And it is problematic to restore them if the author of the recipe does not appear on the forum. This is exactly the case.
lenochekthen this is the biggest mistake. The cream will never come out of the cold oil. Only room temperature should be ALL products for the cream. When it comes to butter cream. And only the cream should be chilled very well.

Now I put it in a water bath, it became like milk and butter, I put it back in the freezer, let's see what comes out

We spread the dough with a thickness of about 5 mm .... well, how much will it rise in the oven ... 7-8 millimeters .. In any case, it turns out that way for me ...
I take out the baking sheet from the oven, on the table I have 2 sheets of A4 paper, onto which I turn the baked biscuit, I immediately remove the paper.The paper is removed from the hot biscuit - at a time !!!
And I coat the biscuit right away, I don't let it cool ...
First, I spread it with jam, it is directly heated on a hot sponge cake and soaks it wonderfully. I spread it a little, and so ... like, impregnation. And then I apply the cream and wrap the roll. Yes, the cream comes out a bit from the ends, but I then trim it with a palette and get neat ends of the roll.
I fold one sheet of paper on which I rolled the roll, fold it in half lengthwise, put the finished roll on it, carefully put the roll into a plastic bag and straight into the freezer .... IMMEDIATELY !!!
And then came that day and hour ..... We take out the roll, cut into circles and ..... while pouring the tea, then yes, the roll leaves and just soooo in the mouth ...

[lenochek]

lenochek, as for the biscuit dough, if it broke, it means that it is dry. That is, it was in the oven for a very long time. The cake wrote that the biscuit for the roll is baked at a high temperature, but very quickly. In time, I have it no more than 5-7 minutes.

Noooo, no need to freeze. Again the same error. Leave it to stand at room temperature for a while. Until the temperature of the cream and the temperature in the kitchen are equal. And then you whisk, not stir. Now you have to put in some more butter, but only at room temperature.

Thank you so much !!!!! We need to write it down somewhere. And put a towel on a long time? I got it, it came out somehow thin, began to break off in small pieces, and the middle was tight. Nothing would have saved him.

And all the same, I threw it out in vain ... Well, I would cut it off with a knife from this paper, mix it with cream in a Potato and eat everything for a sweet soul)

My cat has already taken it out of the bucket and gnaws :-). She also has March 8, and she also wanted a roll. Eats up, already hums. At least someone pleased. And I baked the biscuit for 5 minutes at 250.

By the way, I realized my mistake. I beat the eggs with sugar after the cream, although I washed the cup with whisks well, wiped it with a napkin, but I probably got some milligram. I beat the eggs for 10 minutes, but it seemed to me that they were not beaten well. As a result, the dough is smaller and too thin. After baking, about 3 mm.

[lenochek]

lenochek, but now there is experience !!!!!! And the old mistakes will not be repeated)

It's already scary to try to repeat something

Do not be afraid) Try to beat the whites and yolks separately, as Tortyzhka taught in the classic biscuit. For example, I like it even better)