Roll up the baked, greased roll while hot. Secrets to making the perfect treat

A soft and fragrant sponge roll is one of the most popular desserts. Any berries, fruits, jams and preserves are used as filling. And some people like to add condensed milk, cocoa, poppy seeds, cream or sour cream to it.

To homemade roll turned out not only tasty, but also beautiful, you need to know the basic secrets of its preparation. We'll tell you how to wrap it correctly ready-made cake so that it does not crack and the filling does not leak out.

Secrets to making the perfect treat

To bake the roll, use parchment paper, greased with butter.
The biscuit cooks very quickly, so control this process.
Tip the hot dough onto a clean towel and carefully remove the parchment.
To prevent the dessert from cracking when rolling, lightly soak it in syrup or coffee, depending on the type of roll. Just be careful not to overdo it, as the crust may get soggy. The soaked sponge cake becomes soft and rolls easily.
The filling should be applied immediately to hot dessert. Then roll it up and wait until it cools down to decorate.
If you did not have time to roll the cake and it has cooled down, then put it in the oven for 5 minutes, after which it will roll well.
Do not roll the roll too tightly, otherwise it will not be as airy and the filling will simply leak out.
To make the finished dessert look neat, you need to trim the edges with a sharp knife.
For flavor, you can add orange zest, vanilla or cinnamon to the dough.
Sprinkle the cooled roll powdered sugar or dry cocoa. You can top the finished treat with hot chocolate, frosting, or melted fudge.
Cream, fruits and berries are used as decoration.

Making the dessert airy and fluffy

But these are not all the secrets that we wanted to reveal to you. It is equally important that the dessert turns out airy. If you know all the subtleties of cooking fluffy sponge cake, you can easily create the perfect treat at home.

It is advisable to sift the flour several times.
The eggs should be chilled; at this temperature the whites will beat better.
Pledge airy sponge cake consists of properly beating the proteins and sequentially adding all the ingredients.
The dough should not be stirred for a long time. This affects the fluffiness of the cake.
The oven must be preheated well. The temperature should not be lower than 180∞C.
When baking the dough, do not open the oven, otherwise it will settle. Readiness is determined by the light brown color of the surface.
Sponge roll remove from the mold very carefully; careless handling may cause the splendor to disappear.

Knead the dough correctly

Carefully separate the yolks from the whites. This determines how well the whites beat. It is important that containers used are clean and dry.
Using a fork, whisk or mixer, beat the yolks with half a portion of sugar. Rub until they noticeably turn white and increase in volume.
The process of beating the whites is longer than grinding the yolks, so it is better to use a mixer or blender. Whip the whites without sugar until a small light foam appears. Then, without ceasing to stir, begin to introduce sugar little by little. When you add required quantity, then beat the whites until thick.
Then add some whites to the yolks, stirring gently so that the movements are directed from bottom to top.
Add sifted flour to this mass and stir well, avoiding using a mixer. Then add the rest of the proteins, stirring the dough only from the bottom up.
If you need to add starch, baking powder (soda), cocoa or vanillin, then first add these ingredients to the flour.
To prevent the dough from settling, it is recommended to replace a third or fourth of the flour with starch.
Baking powder is added only if the sponge cake contains some fatty product, for example, butter or cocoa.
Immediately pour the prepared mixture into the mold and place it in a preheated oven.

All these simple rules will help you bake a fluffy, tasty and beautiful homemade roll the first time. Just need to figure out how long to bake sponge cake? For the roll, you get a little dough, it is poured out in a thin layer, so it cooks very quickly - in just 7-15 minutes, depending on the oven. The main thing is not to overcook the cake, otherwise it will dry out and the roll will break.

An easy option

After reading all the secrets, we invite you to try baking a homemade roll with condensed milk and nuts. It is not difficult to prepare, and even those who are not good at baking can do it.

We prepare the following products:

1 cup flour;
4 eggs;
1 glass of sugar;
1 can of condensed milk;
5 tbsp. tablespoons of any chopped nuts;
2 tbsp. spoons of powdered sugar.

Cooking recipe:

Separate the yolks from the whites, beat both thoroughly, adding sugar to them, and then carefully combine.
Add flour little by little to this egg mixture, stirring constantly.
Place parchment paper on a baking sheet and pour a thin layer of dough, distributing it evenly over the entire area.
Place the biscuit in the oven and leave for 7-15 minutes. Don't forget to look at the cake.
Let's get it ready dough, remove the paper from it, spread condensed milk, sprinkle with nuts and roll into a roll.
Sprinkle the cooled biscuit with a thick layer of powdered sugar.

As you can see, there is nothing complicated in this recipe, and the main thing is that such a roll is prepared very quickly and requires a minimum of ingredients.

Airy and soft

In the following recipe for a roll with jam and whipped cream, the dough is not prepared quite traditionally, but the dessert only benefits from this. It turns out even more lush and unusually soft. And the taste becomes truly fabulous.

So, for our magical treat we purchase the following products:

50 g milk;
100 g flour;
2 tbsp. l. butter;
30 g starch;
60 g sugar;
3 eggs;
1 tsp. baking powder;
1/4 tsp. salt;
1/2 chocolate bar.

For the filling:

1 glass of any thick jam or jam;
250 ml fresh cream;
1/2 cup powdered sugar.

Preparation:

Pour the milk into a bowl, put it on the fire, add the butter, and wait until it melts.
Using a mixer or whisk, beat the eggs and sugar well.
Sift the flour, add starch, baking powder and salt.
Pour the flour mixture into the eggs little by little, stirring constantly with a spatula from bottom to top.
Place a couple of spoons of dough in warm milk and mix.
Add the resulting mass to the general mixture and mix thoroughly.
Pour the dough onto a lined baking sheet, level it and place in the prepared oven.
While the cake is baking, beat the cream and sugar.
We take out the biscuit, remove the paper, grease it with jam, and apply sour cream on top.
Roll it up and trim the edges.
After cooling, decorate with grated chocolate.

We put this magical homemade roll in the middle of the table, pour our favorite tea into cups and, forgetting about everything in the world, enjoy the delicious delicacy.

After reading our article, you will probably have a desire to pamper your household with a tender and fragrant roll this coming weekend.

Dec 22, 2016 Olga

Lavash is white bread, made in the form of a flat cake. It can be consumed on its own or cooked various dishes. The most popular is shawarma. But due to the fact that not everyone knows how to wrap pita bread correctly, preparing dishes from it at home is difficult.

Which pita bread should I use for cooking?

You can prepare lavash at home. But to do this, you need a lot of patience, because this process is not quick. That's why many people are already buying finished goods. When choosing pita bread, you need to pay attention to its density. It should be thin, making it easier to roll. It is necessary to take a perfectly baked product with a delicious smell.

How to wrap a lavash roll?

Use white tortillas in home kitchen you can, but to do this you need to familiarize yourself with how to wrap a pita roll. To do this, take pita bread and spread the filling on it. But it should not be placed along the edge of the cake, so you should step back about 2 cm from it. Only after this can you start rolling the roll.

It is necessary to ensure that the filling holds tightly and does not fall out. Having made loose rolls, it will be difficult to cut them into pieces. Then ready dish wrapped in cling film so that it does not crumble and gets the desired shape.

How to cut a roll beautifully?

Knowing how to wrap pita bread correctly, you can make delicious dishes. But to prevent them from falling apart after cutting, you must follow these tips:

· After soaking, the pita bread is greased with butter. It promotes better contact between the flatbread and the filling, and also gives taste;

The edges of the pita bread can be greased egg white so that they stick together.

Baking is a very long and painstaking process. Our society, not unreasonably, believes that culinary masterpieces are born in true pain. They require complete dedication and enormous investment of time. So, do not try to dissuade the supporters of this hypothesis if they are lucky enough to taste the dish you have prepared. Sweet pastries for tea are especially in demand. Great option It will become a quick biscuit roll in 5 minutes. It's very easy to prepare, various fillings and impregnations give the dessert a new taste. And let the time spent on making this delicious sweetness forever remain your little secret.

A simple and quick recipe for a delicious sponge roll.

The basis of all versions of sponge rolls is the cake, which, while still warm, must be greased with a filling suitable for the occasion and rolled into a tube.

The simplest and fastest classic recipe for a biscuit roll will require the following ingredients:

250 grams wheat flour premium quality;
200 grams of granulated sugar;
3-4 chicken eggs;
0.5 teaspoon of soda (quench);
salt on the tip of a knife;
filling (cream, jam, preserves, etc.).

Stages of preparing the crust:

Before starting work, turn on the oven to heat up by turning the temperature control knob to full power;
Prepare a rimmed baking sheet by lining it with oiled parchment or foil;
Separate the eggs from the shell, add sugar, salt and beat thoroughly until thick foam. In this case, the mass should at least double in volume;
Gradually add flour, sifting through a sieve. This will give the dough additional lightness and airiness. Add slaked lemon juice or vinegar soda. Stir;
Spread the dough evenly in a thin layer over the baking pan. Place in the oven and bake at 200 degrees for about 5 minutes without opening the door;
Carefully remove the hot cake from the baking sheet, remove the foil (paper), quickly grease with the filling and roll into a tube. It will take a few more minutes for the sponge cake to soak in the filling and you can serve it.

It is very important that before preparing a sponge roll, you should think through the sequence of all actions. Prepare food, oven and filling in advance. If you wait too long and the cake cools down, you won’t be able to roll it up.

Cream for biscuit roll based on condensed milk

Fillings for confectionery using condensed milk is always the best: favorite, tasty, high-calorie. If you just grease something with condensed milk, it will already be delicious. Therefore, cream for a sponge roll based on condensed milk is always a win-win option.

To prepare it you will need the following ingredients:

1 can of condensed milk (without herbal additives);
1 stick of butter 80% fat (made from cream);
1 teaspoon of aromatic fragrance (liqueur, balm).

Preparing the cream:

To make the cream less liquid and its color more saturated, a can of condensed milk can be pre-cooked. Remove from tin can paper label. Put a plastic bag on it and put it in a saucepan with cold water. Cook for 3 hours so that the water covers the top the entire time. Cool to room temperature;
Chop a stick of butter with a knife. It should become soft, but not melt;
Add condensed milk to the butter and beat with a mixer until smooth and thick. Add fragrance (optional), beat for a minute and the cream is ready.

A good cream always comes from natural products. Its only drawback is that it melts. Roll with cream filling Best stored in the refrigerator.

Recipe for cream with jam

The main trick of sweet pastries with cream and jam is that the cake is first coated with jam or jam, and then with a layer of cream. If you are not a gourmet and prefer simple dishes, then simply brush the sponge cake with your favorite jam.

For those who love cream and jam, but don’t want to bother with each filling separately, the following recipe is ideal:

½ stick of butter;
200 grams of your favorite jam;
15 grams of vodka.

Preparation:

Beat separately half the volume of jam and slightly softened butter;
Combine the whipped ingredients and mix with a blender. Add the rest of the jam and alcohol, whisking. The cream is ready.

The jam filling has another option that is suitable for a children's table:

1 pack or package soft cottage cheese(180-200 grams);
½ cup jam.

Preparation:

Beat the cottage cheese and jam until smooth and coat the biscuit. Place in the refrigerator for a couple of hours.

Cooking with bananas

It would be very original to offer guests a roll with fresh fruit or berries. Classics of the genre - biscuit and bananas, which do not require special preparation. Just peel and cut.

For banana roll you will need:

100 grams of premium wheat flour;
3-4 chicken eggs;
150 grams of granulated sugar;
1 cup sour cream (20%);
1-2 bananas;
a pinch of powdered sugar.

Recipe step by step:

In two containers, beat separately: yolks with sugar and egg whites;
Gradually add flour to the yolk mass and knead. Then, slowly introduce the protein foam;
Place the crust base on a baking sheet covered with oiled paper and place in a preheated oven for 10-15 minutes;
Roll the warm sponge cake into a roll along with the oiled base and leave it like that while you prepare the cream;
Grind 2 tablespoons of sugar with sour cream. Peel and cut the banana as desired;
Unroll the cake and remove the backing. Lubricate generously sour cream. Place banana slices on the edge and carefully roll into a roll. Sprinkle with powdered sugar.

Quick chocolate roll with cream

For a quick chocolate sponge roll with cream you will need:

300 grams of premium wheat flour;
2 chicken eggs;
1 can of condensed milk;
1.5 tablespoons cocoa powder;
1 teaspoon of soda (slaked);
2 grams of vanillin;
salt on the tip of a knife;
180-200 grams of vegetable cream;
3-5 tablespoons strawberry jam.

Recipe step by step:

Lightly beat the eggs with salt, stirring, add cocoa, vanillin and condensed milk;
Gradually add flour and baking soda. The dough will be the consistency of sour cream. Flatten it on parchment paper on a baking sheet and bake in a preheated oven for 10 minutes at a temperature of 180-190 degrees;
Remove the finished roll from the mold, roll into a tube and let cool slightly;
Beat the cream until white with a mixer;
Unroll the roll and spread with jam and whipped cream. Roll the soaked sponge cake and place it in the refrigerator to soak for 1.5-2 hours.
200 grams of poppy seeds;
20 grams of honey.

Preparation step by step:

Pour poppy seeds into a glass of milk, add 50 grams of sugar and cook over low heat for 8-10 minutes. Remove from heat and leave to swell for a quarter of an hour;
Beat eggs with salt, remaining sugar, vanilla. Add starch and flour to the biscuit mixture, stirring;
Place foil on a baking sheet and spread evenly batter. Bake the cake in a preheated oven for about 10 minutes at a temperature of 180-200 degrees;
Squeeze the poppy seeds, mix with honey;
Spread the hot cake poppy seed filling, roll it up and put it in the oven for another 5 minutes. Poppy roll cool and serve for tea. Bon appetit.

Now that you have convinced yourself that anyone can prepare a biscuit roll in 5 minutes, take a little time to do this delicious dessert. Delight your loved ones and guests at your home sweet pastries without dyes and preservatives.

Rolling a sponge roll is not that difficult. The main thing is to get used to it :-) Firstly, the baked layer of sponge cake should not be thick. Get used to how much dough should be exactly for your baking sheet. Secondly, the formation cannot be overdried. Watch carefully: as soon as it turns a beautiful golden color, remove it. Thirdly, if the already inverted layer has sharp, heavily colored edges (there was less dough there than in the middle, and it was fried), quickly cut off the entire length of the edge with a sharp knife. Otherwise, it will break the biscuit when folding. Fourthly, the biscuit layer must be “dumped” :-) onto a damp (not wet, not dry, but damp) cotton fabric (napkin, towel, just a piece of fabric). Immediately, while the layer is hot, roll up the roll TOGETHER with the fabric. Those. it, the fabric, ends up inside the rolled up roll. When the roll has cooled COMPLETELY, roll it out, spread it with cream or filling and roll it again WITHOUT fabric.
I have a favorite roll recipe, though not classic sponge cake, but very tasty. And it's done quickly. If I have unexpected guests coming to visit me, I bake this roll. Never let me down. Here it is just rolled up WITHOUT fabric, but always in a hot state. And he shouldn't be fat. This amount is for a standard large baking sheet. If the baking sheet is smaller, you need to reduce the amount of products by 1/3.

ROLL "VEROCHKA"

Dough: condensed milk 1 can, eggs 3 pcs., flour 1 glass, margarine 50 g, soda 0.5 tsp.
vanillin (or zest, I prefer lemon zest)
Filling: 2 cups sour cream (not strained, liquid, it will not be a cream, but an impregnation)
sugar 4-6 tbsp. l., nuts (raisins, dried apricots, prunes) 1/2 cup

Mix the contents of a can of condensed milk, melted margarine, eggs and flour. Add slaked soda. Grease the tracing paper on both sides, place it on a baking sheet, pour the dough evenly over it (the amount of dough in this recipe designed for a large baking sheet, for a standard oven). Bake in an oven preheated to approximately 200 degrees until a beautiful golden color (do not overcook). After removing from the oven, place it on the table with the tracing paper facing up, remove and discard it. If the edges have hardened, quickly trim them with a sharp knife. Pour the hot layer with sour cream and sugar and distribute the filling evenly (whoever has what and who likes what, to choose from: nuts, steamed dried apricots, steamed prunes, raisins, cherries, etc.). Quickly, tightly and neatly roll up the roll, place it seam side down, and then do whatever you want with it: you can fill it with any glaze, sprinkle it with powdered sugar, and finally eat it like that, but let it sit in the refrigerator before that to perfect the taste.

06/06/2002 10:01:57, Siberian