Biscuit roll

Category: Confectionery
Biscuit roll

Ingredients

Wheat flour
(if with cocoa 140/150 flour 20/10 cocoa)
160 g
Sugar 140 g
Egg 8 pcs.

Cooking method

  • I have a good mixer, so I beat the eggs with sugar together. I mix flour with my hands. If the mixer is rather weak, then you can beat the eggs separately (this will be faster than proteins + sugar until fluffy + yolks). And in the first and in the second case, beat the mass until, after holding it with a finger, a drawing remains on the mass. I have a sheet from the oven 35 * 40, so I pour from this recipe into two rolls the height, somewhere in 1 cm of dough. You can start by trying to bake in half.
  • This is half a serving. Ready biscuit yield 270 g.
  • Biscuit roll
  • beat until such a state
  • Biscuit roll
  • mix the flour gently with our hands (this is how we feel the lumps)
  • Biscuit roll
  • pour on a sheet with a layer of 1 cm
  • Biscuit roll
  • The main thing is not to overdry. Bake until light golden brown. You can try with your hand. If it is springy, you're done. Let it cool (it separates from paper easily (any paper)
  • Biscuit roll
  • We spread the filling we need. Since I need the roll for other purposes, I rolled only a piece. It folds well. No additional effort is required.
  • Biscuit roll

Cooking program:

We bake Т 220 С.

Note

I want to offer you a recipe for a biscuit roll, I mainly use it in cakes. well, so as not to cut on the cakes poured, baked and ready. I have been using this recipe for 15 years.

That's all. Fast and most importantly delicious.

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