How to cook the most delicate protein roll in just half an hour. I share a step by step recipe.
Recently I was making creme brulee. There, only yolks are used in the recipe, so after cooking there are a lot of unused egg whites. I decided not to throw it away and make my own version of the angel biscuit. What I did, see below.
What do you do if there are a lot of proteins left?
Step-by-step recipe on how to make a protein roll
Biscuit
- Proteins 200 g
- Sugar 90 g (sugar 80 + 10 g vanilla sugar)
- Starch 6 g
- Flour 65 g
- Powdered milk 7 g
- Milk 50 g
- Vegetable oil 28 g
- Condensed milk 30 g
In a separate bowl I mix milk, vegetable oil and condensed milk. Sift milk powder and flour and combine, so that there are no lumps of flour.
Beat the whites with a mixer. After the foam appears, add sugar in several stages, without stopping the whipping. When the mass becomes dense, as for the meringue, add starch and mix until smooth.
I mix a small part of the meringue with the flour mass, then add the resulting mixture to the proteins and stir until smooth. Here I am already working with a spatula, if I mix with a mixer, the mass will settle.
I spread the dough on a baking sheet lined with parchment. To make the biscuit a uniform thickness, it should be leveled. I use a pastry spatula, if not, a cake spatula or ruler will do.
I bake for 13-15 minutes at 160 ° C. After baking, let it cool on a wire rack. Then I turn it over onto parchment and remove the piece of paper on which the biscuit was baked.
Cream
- Cream 33% 200 g
- Sugar 15 g
- Condensed milk 20 g
Beat all the ingredients for the cream until fluffy. To highlight the cream by color, I added some freeze-dried strawberry powder to it.
I spread the cream on a biscuit and roll it into a roll. In this state, I put the roll in the refrigerator for stabilization.
After a couple of hours, the roll is ready and can be served. The roll turned out to be incredibly tender. The biscuit just melts in your mouth, and the light cream with cream is something unreal.