Finnish roll

Finnish roll

Category: Confectionery

Ingredients
for biscuit
rice flour	20 g
oat flour	20 g
eggs	2 pcs (~ 120 g)
sugar	50 g
baking powder	0.7 tsp
cinnamon	0.5-1 tsp
For filling
coconut cream	100-150 g
honey	1.5 tbsp. l.
plum jam or jam	~ 100 g

Cooking method

• I do not know why this roll is called Finnish, but it is unusually tasty, tender and airy.
• Mix two flours with baking powder and cinnamon.
• Beat the eggs with sugar until the consistency of a dense cream, gently stir in the flour.
• Pour the dough into a mold (or baking sheet) covered with baking paper and smooth.
• Bake in an oven preheated to 180 degrees for 8-10 minutes.
• Whip coconut cream with honey.
• Smear the cooled biscuit base with cream, then with plum jam and roll into a roll.
• Sprinkle with powdered sugar, chop and serve.
• 
• 

Cooking program:

oven

Note

I have a shape of 20 x 30 cm, a layer of dough about 1 cm.

Cool roll! And what makes it so orange?

[Galina]

Galina, bomb roll! Rice biscuit baked. Really like. We need to try this option too. Did you whip the cream together with the liquid, which is at the bottom of the can or only the dense part?

[Angela]

I would not say that orange is my ruddy brown. I think it's due to oatmeal, eggs and, to a greater extent, cinnamon. And if you hold it a little more in the oven, then it will brown more.



Angela, Thank you!
My cream was evenly liquid, I even thought that they would not whip, but everything worked out, it only took a little longer to whip.

Did you whip the cream together with the liquid, which is at the bottom of the can or only the dense part?

This is usually the case in coconut milk. After the jar is in the refrigerator, almost cream is formed on top, and a liquid component below.
You can use regular cream, I also did it, but with coconut cream more tender.

This is usually the case in coconut milk.

I do not know? I have milk that doesn't beat off fat at all. The percentage is very small. And there is where it is going. The cream is always thick, but if this butter is collected, then it is much larger in volume than in milk. Almost the entire bank. Need to try. Different firms, different fat percentage. Galya, thanks.

[Angel]

Angel, I had 80% coconut cream (thailand). Liquid, but whipped well.

aaaaa! Slow down! We don't have time for you, neither cook nor eat !!!

[Gal]

Gal, and whipped cold? I tried it somehow and nothing at all. But I did the ganache.

Angelaaaaaa! Slow down! We don't have time for you, neither cook nor eat !!!

So it's not me! This is Galya the temptress with her beauty!

I whipped the cold ones.

Thank you. You need to try)

[Galina]

Galina, but is it for sure that only 20g of flour and 20g of oatmeal? How little?

[Elena]

Elena, as if I made this roll several times, and I will tell you a secret, I took even less flour 35 g. Therefore, it turns out so delicate and airy. It is only very important to beat the eggs with sugar well.

Clear! Thanks, I'll try.

[Gala]

Gala, Galina, a very interesting recipe!
I will definitely try to bake.

[Gala]

Gala, well, there is no conscience at all .. one cannot be reinforced in any way, so you with such speed .. generally killed with such proportions, I do not keep up with you and Angela at all!
Can you buy your own rice flour, or is it better to buy? I have a mill in Kenwood.
That is why I have flaxseed flour? What should I cook? maybe remember .. something is yours
And, of course, thanks a lot for the recipe!
I will replace coconuts with simple ones (I can't stand coconut at all) I think that the recipe will not suffer?

[Lyudmila, Olya]

Lyudmila, Olya

OlyaWhy are you swearing? It is not at all necessary to do everything, you cannot embrace the immensity.
As for flour, I took ready-made rice flour, but if the mill grinds well, I think you can grind it.

I can't remember recipes with flaxseed flour
If you can't stand the coconut, replace it with regular cream, the recipe will not suffer. But I liked it better with coconut cream

you cannot grasp the immensity.

but you have to strive for this, I am still affectionate: spiteful: but Angela gets her voice .. Your tart with apricots does not let me live .. The composition of the dough is very interesting here, just sooooo much! I’ll buy both flour for the first time, and then I’ll try to grind it myself.
Whose flaxseed flour

[Angela]

Whose flaxseed flour

Have Angela joke, maybe Tanya Admin there is.

Well, I didn't buy flaxseed flour, but my hands were itching. First I'll buy it, then my head hurts, I have to cook it.

sponge cake base with cream, then plum jam

Why in this order? After all, the jam won't spread over the cream?

[Yulia]

Yulia, do it in any order you like, this is not a matter of principle. Here is just a recommendation on how to grease the roll: coconut cream and plum jam. In my opinion, a very successful combination.
I smeared cream first, then jam, everything worked out for me, but I can't insert a photo now, I'm at work. You can grease the roll with cream, and put the jam (jam) with sausage along one edge. Then the jam will be only in the center of the roll. I did that too.

[Galya]

Galya, can I ask you to take a picture of your uniform when you are at home
Oh, I didn't write it here, (but the video review has it) I bought flour, I want to try it today ..

[Olya]

Olya, I will.

[Galina]

Galina, thanks for such a beautiful roll! I have everything, I will do it soon))) I'm just thinking how to save the remaining cream. Are they even frozen?

[Olya]

take a picture of your shape

Olya, the promised photo. There are two forms, I put one in the other. Hell in both. I have a photo of the process, then I will insert it into the recipe for clarity.

how to keep the remaining cream. Are they even frozen?

Yaroslavna, Thank you!
I didn’t freeze it myself, but the Internet says it’s possible.

[Galya]

Galya Thank you! I don’t have a rectangular sliding door, I’m looking for rolls ...

Olya, what is this form?
Not necessarily a sliding shape, any suitable one. You can do it without a form, distribute it on a baking sheet, then trim the edges evenly.

but the internet says you can.

May I get in? The cream will exfoliate and cannot be whipped. In any case, I have such an experience.

May I get in?

Need to. Moreover, you have experience.
I think you can freeze it, but not for further whipping. Just add somewhere so as not to disappear.

Yes, if only in dough.

Not only in the dough, there are many dishes and drinks using coconut milk and cream.

[Galina]

Galina, here I am dumb inattentive. You mean coconuts, and I mean ordinary ones. Coconuts were not frozen. Sorry.

And nevertheless, thanks for the experience with the usual cream, I will keep in mind. Sometimes they stay with me, and I won't even try.

[Angela]

Angela, Thank you! I also read about coconuts that you can't beat them later.

[Angela]

Angela, you can me, but I whipped cream simple the day before yesterday! from the balcony, and they were deeply frozen there, but they really thawed in the cold slowly .. here

[Olya]

Olya, I wrote that this is just my experience. Although mom's also not fluffed. Maybe it depends on the cream what else has been pushed into them. I took those that I removed from milk myself. Those are pure natural. I used to freeze pastry shops. Here are some, after defrosting, whipped. And then she put others, knowing that everything would be all right. So the second is wrong, not whipped.

that she herself removed from milk. Those are pure natural.

Look you, noblewoman! .. I have such a mute, maybe something is crammed, ah ..whipped and good!

Here's what I found in the net about the cream after the freezer

The fact. that their fat after freezing strongly binds and the plasma is cut off, so they may not whip, but split. Also, if they are too warm, then the balls of fat are too far from each other, so they will not break, but immediately dissect. this is a property of cream, this is normal. But! There is a way to revive them. You just need to slightly warm them up so that the fat melts all. But in no case bring it to a boil! 40 degrees is enough. After that, thoroughly punch with a blender with knives (just a blender!), The blender will break the fat balls into a sufficient amount. Then put these under-cream in the refrigerator and do not touch for 6-8 hours. After cooling them sufficiently, use as normal whipping cream)

We must try, in short.

Hello, come .. well, you give !? How did you whip? I often make cream out of milk and butter myself and therefore I know what to do with knives! I have a super (really, there is no better) blender! First, I’ll wait for them and beat them! Everything is written correctly ..

[Olya]

Olya, I just whipped as usual. Well, you didn't write before that that you punch with a blender. I just wrote that they beat up perfectly.

I often make cream out of milk and butter myself and therefore I know what to do with knives!

I am so bullshit I do not use the method. Or milk or cream. I don't do it myself. But I know you can.

what you punch with a blender.

Well, it's not for me to teach you ... it's me after you and Gala like a clingy tail .. (oh, they'll chase us with a broom now .. it hurts) since when do students teach teachers

[Olya]

Olyaand why not teach? And what does the student-teacher have to do with it? We are all teachers and students here. I didn't know that. Now I'll try it myself, if there is a case. Thank you.
Galya, I'm sorry for flooding)

Girls, everything is fine, a working moment. That's why we hang out here.

[Check mark]

Check mark,

I didn't know that.

And you didn't know, because you have your own cream, natural product! And I very often have to dance with milk and butter, and the price of cream is biting! Now I'm going to buy some vegetable. By the way, they also whipped after the frost!

Tryndite, tryndite, and I'm already baking, but I'm afraid nothing will come of it))) the form was found only 19 by 26, I think I won't fold it properly. In general, this is the first time I make such a roll.

[Yaroslavna]

Yaroslavna, normal form. The main thing is not to dry it in the oven, then smear it and take your time when you roll up.

[Galina]

Galina, I can't tear it off the paper, it's crumbling.

The paper needs to be dampened

This is bad paper. Don't rip it off. It is necessary to turn it over with the paper, put a towel on top and leave it for a while, so the paper will go better. Or slightly dampen the paper over the entire surface.
So Nata says.

Galya, cool roll!
The color is beautiful, the combination is interesting
I'll drag you to the bins.
Thank you!