Biscuit rolls are a very popular pastry and many chefs and housewives strive to master the art of creating such desserts, but often unpleasant surprises lie in wait for them, which the authors of culinary recipes do not talk about, considering them insignificant.
To get a quality biscuit dough for roll, create it according to this recipe, this way you will save your time and money! It should be dense, with large air bubbles - it is thanks to them that the baking turns out to be porous, airy and tender. Baking powder is not added - it is completely useless if the eggs are fresh, especially from poultry.
Ingredients:
Chicken egg - 4 pcs.
Wheat flour - 1 tbsp.
Sugar - 1 tbsp.
Salt - 2 pinches
Oil - for lubricating the mold
Preparation:
1. To create a biscuit dough, you need a minimum of products and a good food processor or mixer with a power of at least 600 watts. Eggs can be either at room temperature or chilled - there is no difference. Measure flour and granulated sugar in one container, for example a 200 ml glass. Many cooks prefer to separate chicken eggs into whites and yolks, then beat them separately in different containers with half the norm of granulated sugar, rinsing and drying the whisk, but this is an unnecessary waste of time and forces.
2. Break chicken eggs into a food processor container or other high-sided utensils if you beat them with a mixer. Add salt and granulated sugar immediately. Beat for about 4 minutes at the highest speed of the technique until the mass is 2-3 times thick and whitened. Do not get carried away, the egg mass can be easily interrupted and then it will stratify into liquid and foam - the dough will not work out of this.
3. Once the eggs are frothy, sprinkle in the sifted premium wheat flour, scattering it over the entire mass, not on one side, so that it does not stray at the bottom. Now, at the lowest possible speed of the technique, mix the ingredients for about 1 minute. To do this, you can use a silicone spatula. The main thing is not to release air bubbles, but to slowly stir in the flour so that the dough does not settle. If you still doubt the quality of the eggs, then at this stage you can add both a baking powder - about a quarter of a teaspoon, and a flavoring agent, such as vanilla sugar.
4. The finished biscuit dough for the roll should drain from the whisk in a thick stream, not immediately spreading into the bulk. It will be similar in consistency to pancake dough, thick but not dense.
5. Since it contains air bubbles, it is recommended to immediately pour the dough into a form greased with any kind of cooking oil: vegetable or butter, you can even grease it with odorless lard. The shape should be rectangular or square so that you can then twist a roll from the blank. You need to bake for about 10-12 minutes in a preheated oven to 180-200 degrees. Remove and cover with a damp towel, only after cooling down, remove the towel, grease the workpiece and twist it with a roll. Now you know exactly how to make a biscuit dough for a roll.
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