Biscuit roll on boiling water

Category: Bakery products
Biscuit roll on boiling water

Ingredients

For a roll:
Eggs 5 items
Sugar 1 glass
Flour 1 glass
Boiling water 100 ml.
Baking powder 1 sachet (10-12 grams)
For the cream:
Condensed milk (I cooked it myself in MV) 0.5 cans
Butter 200 gr.

Cooking method

  • In a mixer, beat the eggs with sugar until the mass increases by 3 times.
  • Add one tablespoon of boiling water from the stove to the eggs. Beat for another 5 minutes. The mass will increase even more.
  • Next, sift the flour mixed with baking powder into the egg mass and mix gently with a spoon.
  • Put on a baking sheet covered with baking paper and greased with vegetable oil (I have 35-33) and bake in the oven at 180 degrees for 10-15 minutes.
  • Ready biscuit Remove and cool.
  • For the cream, beat the butter white and add 1 teaspoon of condensed milk to it, continuing to beat.
  • Cut off the cooled biscuit a little on all four sides. Grind the cuttings in a blender into crumbs to decorate the roll on top.
  • Separate from paper, spread with cream and roll into a roll.
  • Top can be decorated with the remaining cream. I tinted it a little with dry food coloring.
  • Refrigerate for 4-5 hours.
  • Biscuit roll on boiling water

Note

The sponge cake on boiling water turns out to be tender, soft, does not break when curdling, folds well and perfectly lags behind the paper! Bon Appetit!

V-tina
fish, well, the roll looks sooo appetizing!) I will definitely try)
fish
Try it, I baked rolls according to several recipes, but I liked boiling water more than anyone else!
echeva
and I also really liked the roll! Especially since it doesn't break and is easy to fold!
Altusya
Wow! Can I even roll it cold without self-harm?

And what else can be used as a filling, more simply desirable?
fish
It rolls up very well when cold. I lay there for three hours without filling, and nothing, I rolled it up without problems. I also liked him for that
fish
As a filling, I also made it with jam, with jam, with bird cherry. I also made curd cream. Everything is delicious!
Point of Light
I'll bookmark And and finally decide to roll. Do you need to impregnate?
fronya40
wow :-) this roll is so good !!!!!!
fish
Quote: Point of Light

I'll bookmark And and finally decide to roll. Do you need to impregnate?

I did not soak, my cake is not thick, but if you make the cake thicker, I think you need to soak.
lesunya
wonderful roll !!!!!
Point of Light
/ 4cca6a43c1954cdeb48ad040a85aa1eb]Biscuit roll on boiling water
Cool roll! Mine was pleasant and not troublesome! I really made a log of it - I dreamed for a long time And on the third day the piece remained even tastier.
fish
Point of Light! What a beautiful roll you have! I don’t know how to decorate, but you don’t have a log, but one lovely sight!

Girls! I am very glad that you liked my recipe! To your health!
ya-uuliya
fish, very beautiful and uncomplicated roll! Thanks for the recipe
And how do you yourself cook condensed milk in MV?
fish
The recipe is simple - 1 glass of milk powder, 1 glass of sugar, 1 glass of milk, vanillin or vanilla sugar. I put everything in the MV, turn on the "Quenching" mode, with constant stirring, I cook for about 5-10 minutes after boiling. As it boils down about 2 times, it starts to change color to beige, turn it off. I get not boiled condensed milk, but a little boiled one. We like her taste like that, but you should be guided by yours. If you want to get boiled, then cook a little longer.
ya-uuliya
fish, thank you very much for the recipe for condensed milk in MV!
I will try.
fish
Good health!
Point of Light
Thank you! fish , I tried, in cakes, for me the decoration is probably more important than the content, now I am working, so to speak, on this shortcoming! I try to combine both, there are enough errors everywhere, thanks to the HP forum helps! In what, almost poetry!
Your roll was very much appreciated by your parents, for which many thanks!
fish
Point of Light, but for me, on the contrary, the content of the dish itself is better than its design. I, too, like you, am working on this shortcoming. I try! I am very glad that your family members liked my recipe!
Point of Light
lusi 88
Thank you so much for the recipe for such a delicious roll!
fish
Natalij.mil
I baked this sponge cake yesterday for a rolled cake. I haven't collected the cake yet. I kneaded the dough for the first time into 1 portion, decided that the dough was enough to divide into two cakes. The first cake turned out to be thin for the cake, so I twisted it into a roll for home tea drinking. The roll turned out to be very tasty - and it was eaten in one sitting. The biscuit turns out to be very tender, soft and juicy. Moreover, I liked it because the roll can be easily twisted from the already cooled layer, and it can be rolled without breakages (cracks).
I had a little more of the second part of the dough (divided by eye) into which I added cocoa powder. The second cake turned out to be the thickness I needed, very fragrant. But since one layer for a twisted cake will not be enough for me to bake another 1.5 portions. The only question is, can you add melted chocolate to the dough instead of cocoa powder? won't this spoil the quality of the biscuit and its "bubbling"? Chocolate is, of course, fat, but in fact, in another recipe for a biscuit "VANILLA ON A BOTTLE", the composition includes vegetable oil and the biscuit does not prevent it from being beautiful and biscuit * JOKINGLY * so to speak.
Valeria +
Quote: fish


The sponge cake on boiling water turns out to be tender, soft, does not break when curdling, folds well and perfectly lags behind the paper!

And he lags behind from any baking paper? And then the paper is different. Sometimes waxed - thick and satin on one side (if you hold your hand). And sometimes it is thinner, beige and not satin. I encountered a couple of times with the dough completely sticking to the paper and therefore decided to clarify first. And then you bake, and it kaaak sticks.
fish
Natalij.mil, I have not tried this combination of products. But I think that when adding chocolate, the taste, of course, will not be worse, but how it will roll into a roll afterwards (both hot and cold) is a question. By the way, you can try to bake in the coming days ... How to bake, I will immediately report back. The most interesting thing became ...

Valeria +, I baked both on parchment and on a Teflon rug. After baking, I immediately removed the biscuit from the baking sheet so that it would not dry out, but it would wrap up perfectly both from the paper and from the rug.
Valeria +
fish, one more question. And what size is the roll? Well, or how big is the dough layer? And then I was thinking and I don't know how much cream to make.

Aaaaa! Got it! Your recipe says 35-33. These are the dimensions of the baking sheet in centimeters, right?
fish
Everything is correct, in centimeters
Natalij.mil
Quote: Valeria +

And he lags behind from any baking paper? And then the paper is different. Sometimes waxed - thick and satin on one side (if you hold your hand). And sometimes it is thinner, beige and not satin. I encountered a couple of times with the dough completely sticking to the paper and therefore decided to clarify first. And then you bake, and it kaaak sticks.

to be honest, I never got on satin baking paper, maybe because I try to get it always cheaper. I had the usual beige color, it was smeared with vegetable oil. lags behind normally. When the paper ran out of baked on a silicone mat, the cake layer also separated well, but there were no bubbles at all from the side of the silicone mat
Valeria +
Girls, thank you very much for your prompt answers.

Quote: Natalij.mil

to be honest, I never got on satin baking paper, maybe because I try to get it always cheaper.
Itself I like to take cheaper. And I have met this (satin) paper only a couple of times.It is made in such a way that the water will bounce off it. So I thought, what if you all have this.

I wanted to bake a roll today - but not destiny, other things arrived in time. On the trail. I'll bake for a week, probably. I will definitely unsubscribe.

Girls, is it better to make the cream thicker in this roll? Or is liquid sour cream also suitable?
fish
If from homemade sour cream, which is fat, then it will do, and if from the store, then I think not. It is liquid and no matter how you beat it, it will not go astray. Well, maybe add gelatin. You can buy cream from 30% and more, it is also delicious with them.
Natalij.mil
yesterday I was collecting my twisted cake from this biscuit .... well what can I say .... I was worn out. all the products that I picked up are complex for this cake (namely, twisted). The biscuit itself is very soft + I soaked it with ice cream https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=226845.0, between the cakes two creams 1st yoghurt, 2nd tafita https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=145197.0 + lots of fruits (banana, kiwi, mango, nectarine) and white chocolate ganache on top. Everything together is very tasty, but absolutely does not hold its shape, + I didn't manage to freeze the cake for everything, as a result the cakes (layers) slipped off each other.
fish
Yes, unfortunately, our variations on the theme are not always successful.
degteva
Hello!
Yesterday I baked a roll according to this recipe. Just a delight !!! : bravo: Everything worked out without problems. I baked it for dinner. While I was preparing a meat dish, the roll turned out as if by itself, in between times. My husband came home from work, and I practically have a festive table. I don’t know how difficult it would be to beat with a hand mixer - I have a BOSH68885 combine. I did not expect that the egg mass would increase in volume, in the bowl of the combine to the very top. Thank you so much for the sponge cake recipe for the first time in all my early attempts! : rose I would like to add, as a cream, I whipped boiled condensed milk with butter.
fish
Kusya
Dear culinary bakers, biscuits, please help with advice! I want to get a raspberry biscuit and make a roll ... is it possible and necessary to change this recipe for a biscuit on boiling water? if so, how? ... reduce the amount of water and add the raspberry syrup / jam as liquid? it seems to me that as soon as I put the raspberry syrup in the biscuit, the "airiness" of the biscuit will disappear ... please advise, Thanks in advance, Asya
fish
I don't even know what to tell you ... To find out what will happen to the biscuit, you need to bake it with the addition of those ingredients that you want to enter into the recipe. I baked the roll according to the recipe, without adding anything else. Therefore, I do not even know what to advise you. There are all sorts of recipes for rolls, maybe you should just look for something similar ...
Chocolate girl
And when you cool it, do you need to roll it up or does it just lie on the grate to cool down?
fish
It just lies and cools itself ... Then I smear it with cream and roll it up.
Meri klarissa
Fish, thank you so much for the idea! The roll is magic. Wrapped it up after 5 hours, didn't break anywhere! Once again, a huge spisabo! I will do it many times!
echeva
Girls, and if soak, how to do it? before folding or in a roll?
Meri klarissa
Of course before folding. But if only just a little. It is so delicate that it seems to me that impregnation in this roll is unnecessary.
fish
Meri Klarissa, glad you liked the roll! Enjoy!
fish
echeva, I also did not soak the roll, but if you have it too thick, then I think that a slight impregnation will not hurt. I do the simplest impregnation - I dissolve 1-2 tablespoons of sugar in a half glass of boiling water and add cognac, also somewhere around 1-2 tablespoons. But this is to taste, of course.
Kusya
Quote: fish

I don't even know what to tell you ... To find out what will happen to the biscuit, you need to bake it with the addition of those ingredients that you want to enter into the recipe. I baked the roll according to the recipe, without adding anything else. Therefore, I do not even know what to advise you. There are all sorts of recipes for rolls, maybe you should just look for something similar ...

I share the result: as soon as I introduced the raspberry syrup into the dough, the dough fell out ... "balloons" burst one after another ... baked ...the dough is quite dense but curled up ... Bottom line: I don't like this dough.
Kusya
I wanted to tell you I don't like my experimental dough
fish
A negative answer is also an answer ... Better than uncertainty ... Now let's know what's what! Thanks for the experiment!
Meri klarissa
It seems to me that it will be possible to add cocoa powder to flour, and then mix as in the recipe without much loss. This makes a chocolate sponge cake. Any addition of liquid, thick ingredients will cause the biscuit mass to fall off.
Burunduk
I baked it! And I remembered a fairy tale: "Pot, don't cook!" Well, oooo, a lot of egg mass turns out. A glass of flour just drowned in it, almost not thickening, and I added half a glass more. Maybe this is why the roll still cracked a little when folding, but all the same - it is incomparably more convenient than rolling-unfolding a hot cake. The filling was the usual apple jam - for tea my hamsters were all crammed! Many thanks to the author
From the specified number of products, I got 2 layers the size of a standard oven baking sheet - respectively, and 2 rolls. The thickness of the finished biscuit is about 1 cm. So I think - how did you fit into one 33x35 mold?
fish
The first time I baked, I was afraid to pour everything on one baking sheet, broke it into two. The roll turned out to be thin, the other times I bake everything on one, it turns out thicker.
Burunduk
Still, after the introduction of flour, the dough should remain liquid or thicker, "bloody"?

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