Sponge roll (master class)

Thanks Irina, I will definitely try. I really love to bake something tasty, but it doesn't always work out.

I really love baking something tasty, but it doesn't always work out.

You will succeed !!! Good luck !! :)

on you and I decided. So ... the first pancake turned out .. roll! I'll go! soaked in limoncella and whipped cream with sugar. The second one also came out pretty well, but it was slightly sticky and not so airy - since I was too lazy to take out the scales and I drove the ball: for 1 egg, 1 spoonful of sugar and 1 spoonful of flour - something that is good in a regular sponge cake in a roll showed itself differently ... He did not grow so much and curled worse. I will try further.

Good day . Today I tried my double of two biscuit rolls. I tried not to repeat yesterday's mistakes. The eggs beat perfectly this time. I put it on to bake. I wait 5 minutes, check: white, 2 more - white. After three minutes, pale yellow. I think, judging by the time, I should be ready. She took out: about happiness !!! The paper came off lightly. Turning over: raw dough in the middle. Paper in a bucket, I decided to put the baked side on a baking sheet and bake. I take out: stuck. From more or less large pieces, it formed a kind of rolls. For the cream, today I bought sour cream. I began to do it, then I remembered that I needed a homemade one, but I had a store, for example, the cream turned out to be liquid. Another misfire ... Tomorrow I have a day off, there will be take 3.

[quote author = husky link = topic = 23104.0 date = 1362751544
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.
[/ quote]
Huska, today, on your advice, I revived my remainder of yesterday's cream (2/3 went to the cake). Everything worked out, only my cream fell off, and I drained it. Thank you so much, you are just a sorceress.

Hello everyone . ... Finally it happened. I did it. Thank you all for your support, without you I would never have succeeded. I would try it once, it didn't work, and I would give up. Only until it turns out to insert a photo. Now let's figure it out, we need to understand. : umnik2

[lenochek]

lenochek, if you suffer for a long time - something will work out ?! :)))
With the initiative !!!!!!!!

Thank you The truth is not as beautiful as the others, but I'll learn. With our website and your support, I think very soon. But I can't look at sweets now, my daughters and I have overeating different creams in 3 days.

Cake, super master class! : bravo: For the first time I baked a biscuit, albeit in a different recipe, using my technology. EVERYTHING WORKED OUT!!!! Thank you

Thanks, thanks for the class, for so many tips and details! Not burst, not cracked ... my darling curled up like a cucumber. Health and success, Asya

Cake, what a wonderful roll recipe and everything is painted in such detail. Thank you very much!
For a long time I walked in circles, finally decided to bake. And it worked! Although I was ready for any result. Having the only sad experience in making a roll, I thought that this masterpiece was not for me. Didn't even try. And here it is so tempting and stage by stage that it is impossible to pass by.
Has already baked 3 times. For the first time, the roll was eaten almost almost warm (thanks to the guests), everyone liked it, I was very pleased (and proud of myself).
The second time I decided to bake, turning on the oven only on the upper heating. Figurines, not baked. My oven needs full heat.She finished the unbaked roll in the oven, expecting to grind and sprinkle the next roll with crumbs, but did not have time, they ate it like that.
Today I baked for the third time. This was a roll, I can tell you, not a roll, but something fantastic, incredibly fluffy and incredibly beautiful. I didn't eat or see such rolls, it just melted in my mouth. That's the recipe! Miracle!
She beat eggs with sugar with a blender and for a long time, though with interruptions, was distracted, I had to leave.
Cake, low bow to you.

I read the whole topic - I could not find an answer.
In some recipes, it is advised to roll the biscuit roll hot without filling, let it rest, then unwind and apply the filling. How about here?

[Natalia Polt,]

Natalia Polt, I think you can do this and that ... It all depends on the cream. I love making rolls with jam (spread directly on the hot bed) and Charlotte. Jam slightly cools the baked layer, it melts and is absorbed directly, and the cream is already applied over the jam and does not "float".
When I roll up the roll, a little cream flows from the ends. I smooth these butts with this dripping cream. I put the rolled roll on a sheet of A4 office paper, folded in half lengthwise, then in a plastic bag and immediately in the freezer. It's just that I immediately do 6-8-10 pieces ...
I take it out for tea, cut it into pieces 1-1.5 cm., While pouring tea, laying it on the table - the roll leaves and .... I enjoy it))

[Lady,]

[I put the rolled roll on a sheet of A4 office paper, folded in half lengthwise, then in a plastic bag and immediately in the freezer. It's just that I immediately do 6-8-10 pieces ...
I take it out for tea, cut it into pieces 1-1.5 cm., While pouring tea, laying it on the table - the roll leaves and .... I enjoy it))

Lady, thanks for the freezer idea!

And how to cope with baking a roll if the bottom of the baking sheets is not even? In my previous stove and in the new 2 baking sheets are not even. I can't even imagine how to spread the dough evenly and what happens. Looking for flat baking sheets on the market or will it work? I really want to learn how to bake such rolls.
Tell me who faced this, please.

And what confuses you so much, you are lining baking paper on a baking sheet
I have such disgusting things, you seem to have something similar

No not like this. I meant this is the bottom of the baking sheet, it is not even. There is even more depression in mine towards the middle.

No not like this. I meant this is the bottom of the baking sheet, it is not even. There is even more depression in mine towards the middle.

I have just such baking sheets as in the 2nd picture. I prepare the dough on 6 eggs, put 2 sheets of office paper on the bottom of the baking sheet, spread half of the finished dough, set it to bake. While the first is baking, I prepare the second baking sheet for baking. That is, 2 rolls are prepared one by one, they are baked very quickly.
I prepare the cream alone, but I use different jams (preserves) under the cream, the rolls are obtained with different tastes))

It turns out that you can level the bottom a little with paper, cover several layers, raise ... I was afraid that the layer of dough in the middle would be thicker, thinner at the edges and it would be nonsense.
Thank you, we must try. I've been treading so much in this recipe, I still can't make up my mind. And you probably need to look for a flat-to-flat baking sheet.

It turns out that with paper you can level the bottom a little, raise it ... I was afraid that the layer of dough in the middle would be thicker, thinner at the edges and it would be nonsense.
Thank you, we must try. I've been treading so much in this recipe, I still can't make up my mind. And you probably need to look for a flat-flat baking sheet.

No need to stomp around and look for another baking sheet, you must try !!!!!!!!!!!!!
Cake writes that twist the upper fried layer inward, but I do it on Iborot))) I take the baked layer out of the baking sheet by the corners of the paper (the paper holds well) and turn it over on the table with the fried side down. paper up. I take off the paper and immediately quickly spread and roll the roll while it is warm ...
The roll turns out to be soaked in jam, spread with cream, and wrapped warm with a bang, i.e. without breaking. I don’t coat the rolled roll on top with anything, it’s just fried outside and with cream inside. This amount of cream is enough for my family.
Try it !!! Everything will definitely work out !!!

I prepare the cream alone, but I use different jams (preserves) under the cream, the rolls are obtained with different tastes))

What kind of cream do you make?

What kind of cream do you make?

This is me on rolls to dispose of the cream from some cake)) This is either Charlotte, or a modified custard)

rolls feast for the eyes!

I cooked rose jam in the summer - such a thin syrup (because without gelatin and thickeners) - water-water with the smell and rose petals ...
Guess where the 3 liters went? That's right, in biscuit rolls!

SoS !!! Hello dear Cakezhechka! Today I made a biscuit roll according to your master class. It didn't work at all. The egg-sugar mass was beautiful, I added flour with a glass and measured (220g) the mass did not settle. Baked, removed from the baking sheet. Has cooled down and then my ordeals began. The baking paper did not want to be removed. A very thin sponge cake began to tear. I rolled the roll into the kitchen. table, stuck to the cage. Soaked in syrup and ..... it didn't work out. Everything is divorced. It tasted delicious, the household broke with spoons, asked if there was still a wrong roll. PLEASE correct me, what's wrong? I will try again and until it works out right. What is the thickness of the dough on the baking sheet?

[Zhanna2]

Zhanna2, you need to spread the dough somewhere 0.5 cm. The paper can be greased with oil so that the biscuit is better removed. You need to bake quickly. Just a few minutes, but at the highest oven temperature. Cooking technology may have been violated. Try it again, or maybe more than once, it will definitely work out.

Thank you Hasochka. Tortyzhka writes that there is no need to lubricate, therefore she did not lubricate. The dough on the baking sheet was about 0.5 cm, the temperature in the oven was 300, the highest position of the sheet with the dough. Baked for 4 minutes. After baking, the biscuit was removed immediately. I don’t understand what’s the matter, but I’ll figure it out! I will try again! Until it works

[Zhanna2]

Zhanna2maybe the paper is bad? This happens, unfortunately ... try to change ...

Thanks for the answer, I'll try. I have been using this paper for a long time. The donuts on the cake were shot perfectly.

[Zhanna2]

Zhanna2, yes, I know that many people think that it is not necessary to grease forms and paper with oil. But I grease. It doesn't bother me, but it works better. Is the biscuit baked? Maybe he was awkward from below and therefore poorly filmed? After all, the baking time depends on the specific oven.

[Has cooled]

Has cooled and then my ordeals began

Maybe that's the case? Has it got cold?
After all, it is easier to fold with warm ones.

Yes, the biscuit was baked well. Cooled well too (cold). It seemed to me that there would be more flour ...

Husky, and grease the uniform and paper? Or one thing?

[Jeanne]

Jeanne, I don't see where you are from, so I can't give advice on where to buy.
But I will give universal advice: buy a silicone mat,
both roll out and bake on it - which is very convenient. Not only rolls, but also any cake cakes, pies, etc.
it does not need to be lubricated. Does not stick, no need to tear off. There is no need to wash the drain. The rug is practically not needed for washing and cleaning.
torment-torment-experience - zero.
Costs in our stores (Ukraine) 20 UAH, and 2 dollars (even a little less). For the price, it's like 2-3 rolls of paper that never run out.

I grease what is in contact with the dough.

Thanks for the advice on the rug. I have never seen what he looks like. I live in Rostov-on-Don.

Yesterday I baked roulettes again. And again, nothing came of it. The technology is not broken. The dough is excellent. I sin on the oven, my usual one is not regulated. 290 degrees. As a result, the bottom burns, the top is vlzhny (sticks to the table surface).Today I will look for a silicone mat, I will try with it. I will stay until I succeed (fortunately, my people agree to eat with spoons while I spoil the food) Girls, who can tell me what's the matter.

[Cake]

Cake,

Thank you very much for the detailed master class! Yesterday I made a roll of half the recipe. I baked for three minutes. The roll turned out to be very delicate, the paper came off easily and folded very easily too! I myself did not expect that everything will turn out so easily!

I did it too! And no wrapping in a towel was required. It stuck a little when I turned it over to the right side, but only the upper thin layer was removed in places, but nothing was fundamentally damaged. In general, I liked it =)

And I’m probably stupid, I can’t understand how to properly and most importantly evenly level the dough. I didn't understand with the shoe cover. Maybe someone will explain on the fingers how to do it right. It takes a very long time with a spatula, you carry it around the dough, there is no special device for leveling.

I did it simply: I measured the width of the baking sheet, took the cardboard, cut it on the sides, where it would seem to ride along the sides of the baking sheet. It turned out that the cardboard does not reach the bottom exactly for the required thickness of the biscuit layer. pasted over the bottom with adhesive tape =) here is such a thing (well, it's dirty, almost immediately after use):

Thank you very much, now I understand. It will have to be done.

Girls, tell me the number of ingredients, on the first page I have only eggs, flour, sugar and it is not written how much (or I can't see it from the tablet?)

Girls, tell me the number of ingredients, on the first page I have only eggs, flour, sugar and it is not written how much (or I can't see it from the tablet?)

Yes, the quantity of all products is only in the process description.

[metel_007]

metel_007, 6 eggs, 200 g sugar, 220 g flour

[Joy]

Joy, Incompetent, thanks girls,: udarilsya: I reviewed ten times until I saw (I look in the book I see a fig)It's probably time

Today I baked a roll. my baking sheet 60x40 divided the dough into 2 times, the first cake turned out to be thin and the second too. in connection with which a lot of waste turned out, but small rolls turned out. baked for 6 minutes on the lower level, but under the grill ... the flour also did not settle right away, but what I drew conclusions, probably the dough should not be divided by 2 times. I didn’t soak it either, it turns out a little wet, but everyone liked the taste very much ... so I will still do thanks !!!!!!

Here's what my fat man came out))) , half a portion turned out to be one and a half small prototypes, I rolled everything up in one roll)

[Cake]

I want to say a huge thank you Cakebecause I apply her biscuit roll baking technology to all recipes.

The first three rolls suffered, then I caught time for my oven for 100 grams of flour and that's it. Now there are no misfires. Always great rolls!