The dough is poured onto a baking sheet and baked. Then he smeared it with jam, rolled it up and got a biscuit roll, which will give a head start to the purchased one.
Recently, I tried biscuit rolls that are sold in stores, and I realized that both expensive and cheap are all made from some unknown source. I have tested 5 different rolls and found that it is best to make your own roll. By the way, I have reviews on cheap and expensive rolls on my channel.
For homemade roll, I chose the simplest recipe so that anyone can cook it. What I did and is it better than the purchased biscuits, I will tell you at the end, but now let's cook!
In order not to clutter up the article with a large number of photos, for each step I made a gallery where you can see the details of the preparation. To do this, scroll through the photos to the side.
Step-by-step recipe for how to make a biscuit roll
Ingredients:
- Eggs 5 pcs
- A pinch of salt
- Sugar 50 g with yolks
- Sugar 60 g with proteins + 10 g vanilla sugar
- Vegetable oil 50 g
- Milk 50 g
- Flour 90 g
Step one
I separate the whites from the yolks, add salt and begin to beat at a medium mixer speed. When the proteins are slightly foamed, add sugar in 3 stages and beat until stable peaks, as for meringues.
Step two
Beat the yolks with sugar until lightening and increasing the mass in volume. I add the protein mass and mix gently with a spatula until smooth. Sift flour and stir. I add a little dough to vegetable oil and milk, mix, pour over to the main mass and stir until smooth.
Step three
Pour the dough onto a baking sheet lined with food paper and distribute over the entire surface. I bake for 25 minutes at 170 ° C. I check the readiness by a dry match.
Step four
After baking, cover the sponge cake with a layer of parchment, turn it over and separate it from the paper. I cut off dried and uneven edges and fit them to the shape of a rectangle. I cover the biscuit with a thin layer of jam, I had strawberry with basil, but you can use any jam. Using parchment, I carefully roll the biscuit into a roll and put it in the refrigerator for 1-2 hours. Let's see what I got.
The biscuit spent the night in the refrigerator and during this time it was saturated with jam, but remained very tender and soft. It turned out bombastically delicious. And if you compare with store counterparts, then they are not suitable for home rolls. The most important thing is that I know for sure what's in the lineup!
Do you prefer buying or baking at home?