Sponge roll (master class)

When wrapped, the roll breaks. Why?

IMHO-three options are possible
-You made the cakes too thick (I was thick and it was clear that they could break if you were not careful)
-You have dried them out (maybe not even in the oven, but on a baking sheet. Did you immediately take them off the baking sheet as soon as you took them out of the oven? The cake wrote that you cannot keep them on a hot baking sheet - the cakes dry out)
-You wrapped it up a lot at once, Tortyzhka wrote that you need to start with a small side literally 1 cm and slowly fold.
And more reasons do not come to mind.

I also think that either they are fat or dry ... or both together ...

[husky]

and if the roll is wrapped warm - can this be the cause of cracks on the roll when rolling?

husky, unlikely...

Wrapping warm will not work, cream, I think. will flow. I, in any case, wrap already cooled. But I will, like the Hairpin, make takes until the result is obtained. The taste is excellent, 4 pieces went with a bang.

[B. T. I.]

B. T. I.
It seems to me that it is also important to soak the roll well with syrup so that it curls up without problems. The sponge that Tortyzhka is talking about is just a find here, very convenient. But maybe I'm wrong and the master will correct me.

I saturate with a brush. I'm comfortable. I guess I make the cakes very thin, which is why they crack. And the taste remains !!!

I saturate with a brush. I'm comfortable. I guess I make the cakes very thin, which is why they crack. And the taste remains !!!

Try soaking it with a sponge just once. I also impregnated with a silicone brush, but in this case the sponge is just THING! From 6 eggs, I made two rolls 30X38. Curled up very easily.

[Cake]

I will try to bake according to your recipe. Previously, I did this: I leveled the dough with a long spatula, baked the cake at a temperature of 120 g, 25 minutes, immediately wrapped it together with paper, cooled it, unfolded it, coated it with filling. The roll never broke and there were no crusts at all. But it will be faster according to your prescription.

Cake, please tell me, do you bake two baking sheets at once? As far as I know, the biscuit dough needs to be baked right away, but I'm afraid the bottom layer won't bake. ?

[Cake]

Cake, please tell me, do you bake two baking sheets at once? As far as I know, the biscuit dough needs to be baked right away, but I'm afraid the bottom layer won't bake. ?

Can I shake it? First I baked one against, then the second, because I read in the topic that it's okay in 4 minutes of baking the first biscuit with the second, which is waiting for its turn on the table, does not happen. This recipe is good for its speed, therefore, if you do Tortyzhka strictly according to the instructions and observe the temperature regime that she recommended, then you can safely bake them one after another, and not immediately.

I, too, with gratitude to Tortyzhka - already 2 times baked rolls using this technique, the first time for 3 eggs, it turned out 1.5 rolls But nothing broke, although it was very thin - it burst rather (I overdid it with the cream) edge, but I moistened it with a stronger syrup. And the second time I decided to make 6 out of 6, but I only have one baking sheet in the oven, so the baking took too long (to remove, pour, level it quickly) and by the 3rd roll, the dough began to settle, which made it worse smear, but this did not affect the taste (although it was thinner). From the baked I made a stump a la Husk - Huska, thanks for the idea! Photos from me ...
By the way, a question.After they cool, the surface of the rolls becomes sticky and inconvenient to store - they stick together, sticking to the film / paper between the layers. What could it be because of? Am I underexposing them in the oven?

[Cake]

Cake, I am with two thanks: a big human and a weight official ...



My age-old problem is that I read everything diagonally. As a result, I took not a small baking sheet, like all normal people, but an ordinary, healthy one. Therefore, the layers of the biscuit turned out to be the thinnest, which was only good for the roll - it just melts in your mouth ...

Watered ganache:

100 g dark chocolate
100 g sl. oils
2 tbsp. l. milk
2 tbsp. l. Sahara
3 tbsp. l. brandy

Cook in a water bath until the chocolate and butter melt completely, stir all the time.

Gasechka what a wonderful roll - just handsome! Is ganache icing? And what is sprinkled with a roll? Well, very handsome.

Thank you. In this case, ganache is a glaze, but there is also a ganache cream. And sprinkled with almond petals. I bought it on an Internet at the Tasty Shop.

[Ha-ah-ah-ah !!!!!!]

Ha-ah-ah-ah !!!!!! I dare to suggest that the roll can compete with the Tortyzhkino roll !!!!
And how did you manage to level it so thinly, some kind of device ?? How did Tortyzhka advise?

[Aunt Besya]

Aunt Besya , shhh ... this is a big secret ... only for you ... At first I was stupid for a long time over the photos Cakes, scolded herself with the last words ... everyone understands everything, no one asks, everyone succeeds, and only I am the only one with such and such brains ... Then I remembered that I have a flexible thin plastic board, and decided to try to align it with it. .. But nothing worked for me, I spat and smeared it with a tablespoon ... But I tried not to press hard ... That's the whole terrible secret ...

[Gasha]

Gashawhat a cute roll. And how much is an ordinary, healthy baking sheet? My 35x38 cm is also an ordinary healthy one? Did you smear one portion or half on it?

Then I remembered that I have a flexible thin plastic board, and decided to try to level it ... But nothing worked for me, I spat and smeared it with a tablespoon ...

Well, I was going to smear it with a plastic board too.

[Nata333]

Nata333 , went to measure ... I have the same baking sheet. And about the board - well, maybe you can level it with it, try it. Divided the dough in half, baked two layers. Then I wound one on top of the other for thickness.

[Gasha]

Gasha, so on such a baking sheet, you leveled half (from a portion of 6 eggs) of the dough or the whole portion. And then you want to get it right the first time

Half - one layer, half - another.

[Gasha]

Gasha roll just a lovely sight! I also did it a week ago, tried to level it with a large ruler (wrapped it in foil) - it turned out badly. One cake is still nothing, and the second is thick - it cracked when twisted. Now I want to level it with a spatula, it is more convenient for me - I will crawl less on the dough. If it turns out well, I'll put the pictures in a common pile

And here is my stump:



A roll based on a honey cake, so the biscuit has replaced some of the sugar with honey. Cream - whipped sour cream with sugar and nuts. To be honest, it tasted best on the 3rd day after assembly.

[Kitiara]

Kitiara, the stump is very, very !!!! And the leaves are even flatter. Is it mastic?

Thank you
Yes, mastic leaves, maple leaves are chocolate-marshmallow, and oak leaves are chocolate + honey. By the way, the mastic behaved well on the sour cream, but the chocolate honey melted the next morning and the leaf broke.

[Kitiara]

Kitiara Great !!! And the bark of the potato hemp? And the cracks in the bark?

[Husky]

And my husband is not a sweet tooth, though the stump survived until the 3rd day only because there was still a cake.
Husky , yeah, potato bark - I also had to bake a biscuit. Only against the background of the cake it was tasteless. And I drew the cracks with a toothpick, like the rings.

[Kitiara]

Lucky girls. My son requires a roll without anything (without cream and sprinkles) and not rolled into a "tube, so he says it tastes better. What to do - I can't imagine

Kitiara, cool stump turned out

Well, bake him a biscuit, cut into diamonds and let him eat to his health

[Gasha]

Girls, well, you give !!!!
You will have to remove the photo of your roll, so as not to mess up here in your SHADEVRAH
Gasha, it is unlikely that this roll of yours Stole an illustration from the magazine "Gastronom" SUPER !!!!!!
Kitiara , perfect interpretation of "hemp" husky !
But, to be honest, I bake this roll at home very often and I am nostalgic for a simple old Soviet roll. And I do not elevate it to the rank of a cake. Or maybe it's just that this decoration is just so damn tired ...
Girls, there are simply no words, well, how did you do it great !! And what a wonderful statistic_ for almost everyone and almost immediately.

True, "someone here and there sometimes" still spreads the dough with a spoon. Of course, rulers and boards will not work, because you do not feel the thickness of the layer under them! But if there were feet-stops at the edges, then you would lead confidently and once, the dough would be leveled automatically to the height of the legs. PAPRASH YOU make you this simple device and stop comforting yourself that "it turned out not worse." "Not worse" is not a result! And even more so you are wasting time.
M O L O D C S !!! It's nice to teach smart people who also have their hands, in addition, screwed in correctly. Only they do not know about it yet. Smart though.

[Cake,]

Cake, well, don't be angry ... explain it again for the most stupid ones ... Well, I don't understand how to level the dough with a cardboard box, especially since it, in my opinion, does not fit in size ... (I am current with I understand step by step large pictures ...)

And the roll is MY !!! Not from the Deli !!!

[Kitiara]

Oh, thank you all again for the compliments to hemp - they just embarrassed him: red:

Kitiara, can you tell us more about the leaves? Well, I just can't take my eyes off ... thin, real ...

Gasha, everything is simple - she rolled the mastic thinner, took a washed leaf, a real one (until all fell out), put it on the mastic and rolled it on top with a rolling pin. And then it's a matter of technology - we just cut out along the contour what was imprinted. An idea spied somewhere ...
And I really like your roll - I just want a piece!

And for spreading the dough, I nevertheless adapted the cardboard with toothpicks fixed from below. So all the same it is thinner than it comes out with a spoon, but I have to crawl around while smearing everything ...

[Kitiara]

Kitiara, and roll with a rolling pin on a leaf or on mastic? And how do you attach toothpicks to cardboard?

Gasha, I put the leaf with the lower, embossed part on the mastic and rolled it over it with a rolling pin, but you don't need to press it hard. I cut it out with a knife without removing the leaf, and only then gently peeled it off. I didn't sprinkle mastic with anything - I didn't like it.
And my catronka is not dense, thin. I bent one of the ends by 5 cm, at the place of the fold I made a hole (retreating a couple of cm from the edges of the cardboard, one to the right, the other to the left), into which a toothpick is inserted. So that the toothpicks hold better and the cardboard does not unbend, I fixed it with a stapler - a bracket before and a bracket after the toothpick, close to it. True, despite all the tricks, toothpicks sometimes fall inside. And it's easier for me to smooth it with a spoon, but it comes out smoother with cardboard. (Don't tell Tortyzhka!)

Here is my creation, made yesterday from this master class:

The right one is wrapped strictly according to the text, the left one is more familiar to us ...
The wife and her daughter are delighted. After all, earlier, using the same recipe, she made one (though a little more), which evaporated very quickly. And then two! Along the way, the hidden capabilities of the new oven were found out. "Top" to the full - three minutes (well, almost four for every fireman).
I can amuse everyone a little - I smeared the dough with this (thoroughly washed beforehand) "device"

I will not say that it is convenient, but there was nothing more suitable at hand ...
I already have a positive experience of using a construction tool in the kitchen - a long time ago I made ice cream with a drill, But an ice cream maker is definitely better

[Jefry]

Jefry
So the men are connected
Cracks on the crust of the left roll are slightly visible. but if you are more used to it, then turn it to either side
Why was 1 from such a portion before? Is the sheet larger or the dough is thicker? Did the thick roll up normally?
What are the "hidden features" of your oven? did you not know that it can only bake with the upper heating element?
Well, the fact that a man comes to the kitchen with his instrument is not surprising ... Although it's really cool!

[Cake]

Previously, my wife did this and an ordinary sponge cake in a round split form can make perfect with closed eyes. Her friends are surprised - they do everything "exactly", but it doesn't work out. But the roll somehow every other time, because we put it in the old fashioned way - we put it with a spoon, 180 degrees and 15 minutes. It came out very uneven in thickness and, naturally, rolled very badly ...
And my oven - I didn't think it could heat up so well. Well, in general, you need to use the opportunities that are inherent in it. And then the inertia of thinking is still there - in fact, we use it, just like the gas one and are happy "oh, how cool it is." And it turns out you can still do this and that!
CakeThank you very much again !!!

If someone comes in handy: in order to quickly level her daughter's, she privatized a long plastic ruler, measured the length and broke off an extra couple of cm, and attached 5 mm matches around the edges with adhesive tape. to protrude like legs. It turned out to be a kind of device for rolls (your daughter will have to buy a new line, and this one will still serve for other roll brothers) Thank you human for the recipe for you Cake!

Cake, THANKS !!! How I love baked rolls! And finally, today I made a dough stretcher and roll. Didn't decorate with anything.

Very tasty .
You will also need to figure out your oven with a maximum of 270 * C. I warmed up the oven, tried to thinly stretch the dough into 3 eggs on a 35x38cm baking sheet, but it turned out to be a bit too much, so there were thick rolls of dough around the edges. After 5.5 minutes, I could not stand it and took out the baking sheet from the oven, although the top was completely unburnt (gas oven). It turned out that the bottom was slightly reddened, and not the top. The top was somewhat sticky (it stuck to the board while I tore off the tracing paper). Everything else is according to the instructions. Well, it turned out very tasty! and very fast!

[Nata333]

Nata333 , WELL DONE! BEAUTIFUL FLAT ROLLEY! AND CREAM IN MEASURE. AND DO NOT NEED TO DECORATE
Something you have an incomprehensible adaptation. I told. that the legs should be at the edges. and you have, on the contrary, notches. How did you use it?

[Husky]

Accept the laggards !!! And then I felt like an outcast here. This is how interesting it turns out when you read a recipe, it seems that everything is so sloooooooooooo, but when you do it once ... Well, to be honest, this does not apply to all recipes. There are really ... masochistic or something ... As if there is nothing else to do in life.
Trablov was over the roof. Well, in general, strain with the oven. And after the meringue roll, there is still an inferiority complex in terms of rolls. In short, four minutes is not enough for us with my oven. A little underexposed and the bottom was damp ... But these are trifles! It worked anyway !!! Here's the result:



And I also navayal small bezeshek, under roses (on the advice Husky), but ... let me decorate my daughter with cream, and she ... well, in short, when I turned around, HairpinNext already framed the second roll Haskin braid !!!



Apparently she got used to it and ... In short, everything turned out fine, and troubles are solvable! I hid the small bezeshki (I think they have a shelf life of eternity without cream), and I'm no longer afraid of rolls !!!!!!!!!!!!!! (already thinking to return to meringue).

On business. Only included the top grill to the maximum.

Well, then, as always: tili-tili-tralee-wali (against the background of a dancing avatar Hairpins)

[Nata333]

Nata333 , WELL DONE! BEAUTIFUL FLAT ROLLEY! AND CREAM IN MEASURE. AND DO NOT NEED TO DECORATE
Something you have an incomprehensible adaptation. I told. that the legs should be at the edges.and you have, on the contrary, notches. How did you use it?

Oh how nice .
Here is the roll with the normal (calculated) layer thickness in the middle. But from such an amount of butter cream again becomes bad (in 1999 the salary was not given, but it was possible to take food in the cafeteria. And we were packed with custard cakes. So since then from the abundance of butter cream it becomes bad). We need to come up with something easier.

And this is the principle of the device. I think it will be clear to everyone.

Hairpin, we simultaneously joined the ranks of the roulette-makers. You just spent an hour looking at the beauty from above

So I am ... a design engineer ....

And now my husband will make such a device in two brush!

Please note that the baking sheet is not level !!! Measure the distance in all protruding places, otherwise it will be like my tape with toothpicks on the sides.

[Zeta]

As a cream, there was semolina porridge (a glass of milk + 1.5 tbsp. L. Semolina) + 150g of butter, ground with 1 glass of sugar.

Zeta... do you need to boil semolina here or just soak it in milk?

[Hairpin]

Hairpin
May I get in? Semolina must be boiled, that is, simply cook ordinary semolina porridge. I very often make such a cream, only I add a lemon there (juice and zest), with a lemon in general "will give an ist fiction" it turns out! By the way, I gave the recipe for cream of semolina porridge along with the recipe for the chocolate on boiling water cake (everything is detailed there, how to cook, how to whip, etc.), well, that's me ... just in case, it will suddenly come in handy. ..

[Tanya 1962!]

Tanya 1962!

Krosh wrote about this cake

[Zeta]

Zeta... do you need to boil semolina here or just soak it in milk?

Hairpin, while I was getting ready, they already answered for me.

But about the oven, by the way. I made a roll again today. I baked it like this: first, the bottom for 3-4 minutes on the top shelf, and then turned on the grill, and moved the baking sheet to the bottom one and sat "grazing" until the biscuit began to brown.

Thanks for the topic, I baked two rolls, everything worked out.
I just leveled it as usual with a long pastry spatula (I don't know what it is called), in two movements I succeed.

I used to wrap the cakes together with paper and cool them down, but according to the recipe for Tortyzhki it is much faster.

Thank you!!!

I baked rolls yesterday according to this recipe. It seems to have turned out, but several questions arose:
- baking sheet 28 * 30, made in terms of 4 eggs per 2 baking sheets. Beat eggs for 5 minutes with Bosch, when she began to sift the flour on top of the egg-sugar mixture - it did not stay on the surface ("fell through") so it should be? Maybe I beat eggs a little?
- baked a biscuit for 4 minutes. The bottom is baked, but the top is sticky. When I turned it over to remove the paper, the top layer began to stick to the surface. The biscuit came out thin.
turned without problems, although it could have been a little tighter. We will shoot the sample today.

[Daisy]

Daisy! I'm up to Bosch, like to China (I have a simple mixer 200 watts), but
1. It makes sense not in time, but to beat until the eggs with sugar become snow-white and increase in volume ... every ... 3-5, probably.
2. It is better to sift flour. It will lie easier through the sieve. And if you just pop out of the glass ...
3. If there is no upper heating or grill, it is better to put the pan on the lowest wire rack and ... well, there is nothing to see. That is, you just need to estimate the time and consistency of the top. That is, four minutes is definitely not enough. You need to try for 6 minutes ...

Hairpin, thanks for the quick response. I always sift flour through a sieve (I bought a special sieve for this). This time I sifted it too, I think 5 minutes is not enough for churning, although the mass was uniform, snow-white and increased in volume. There is a gas grill in the oven. But I never used it for baking. And with the grill, put a baking sheet on the very top, turn on the grill and bake for 4-6 minutes? And another question, pliz, if you put on the lowest grill without a grill? Will the bottom not burn?

[Daisy]

Daisy!
I did it on the grill (and he plowed me to a maximum from half an hour before). The main convenience is there - you can see whether it is blushed or not. I got it brown in 4 minutes, but the bottom was damp. Next time I'll bet on 6 minutes. I put it on the second grate. If you have an upper grill, I think you shouldn't bother with the lower heating. Good luck!

I baked rolls yesterday according to this recipe. It seems to have turned out, but several questions arose:
- baking sheet 28 * 30, made in terms of 4 eggs per 2 baking sheets. Beat eggs for 5 minutes with Bosch, when she began to sift the flour on top of the egg-sugar mixture - it did not stay on the surface ("fell through") so it should be? Maybe I beat eggs a little?
- baked a biscuit for 4 minutes. The bottom is baked, but the top is sticky. When I turned it over to remove the paper, the top layer began to stick to the surface. The biscuit came out thin.
turned without problems, although it could have been a little tighter. We will shoot the sample today.

If the flour did not stay on the surface of the egg-sugar mixture, then the mixture is definitely not finished and has not received sufficient density.
If the top crust is golden. but sticky to the touch, that's okay. Just from quick baking the cake did not have time to "evaporate" This does not affect the taste.
the biscuit came out thin for 2 reasons - half-finished eggs and, possibly. too thin smear.
Where to put the baking sheet in your oven is a matter of repeated experiments with the fixation of the results obtained. The meaning of the manipulations is so that, with sufficient baking, the layer does not dry out and leave a white bottom crust, so it is more plastic. Try to achieve exactly this result with different baking options.
I have a simple electric oven without convection with an upper and lower heating element. I turn it on at full power, heat it up to the maximum, and then put a baking sheet on the top shelf.