Cookie roll succeeds with these tips and tricks

The biscuit roll is a clbadic cake and very popular in the berry period. But for some amateur bakers, the cake is a challenge. Especially before driving, many fear because it breaks the dough quickly. Yet, the aerial mbad of eggs-sugar-flour is not witch – and even for the "emergency rolling", there is a trick.

Previously, the preparation of aerial pulp was very tedious and exhausting. The "Universal Lexicon of the Culinary Art of 1886" recommends mixing egg yolks with sugar "for half an hour aside" to obtain a "biscuit".

Good preparation is alpha and omega

Today, the cookie roll does not require more powerful arms. The oven is preheated to 200 degrees Celsius. With the circulation of air, the dough becomes too dry. In addition, the baking sheet must be greased and covered with parchment paper. Fold the greaseproof paper on the open side of the sheet until folded. This is then the handle of the pastry plate. All ingredients must be counted and weighed.

Separate eggs is not necessary

Use fresh eggs, sifted flour and a non-fat dough bowl. Because a cookie does not tolerate fat! In addition, mix the eggs as a whole, instead of separating the egg yolk and white.

For a normal household dish, whisk four whole eggs and an extra egg yolk with the blender at the highest level for four minutes. Just a minute as the eggs, then let the sugar flow and continue to stir. As a result, the dough gradually gains in volume and stability. And lecithin of extra yellow increases the elasticity of the dough.

Now sift the flour, baking powder or starch and place it under a piece with a large baking spoon. It is important to stir everything gently. Otherwise, the cookie dough will fall together.

Better cook at the fire up and down

The finished dough then quickly arrives in the baking paper sheet. With a normal cake server, the dough can be spread very evenly up to the edge. The cooking is in the middle of the oven. In general, a cookie plate with four eggs and a yellow takes about ten minutes to 200 degrees.

You can find out if the dough is ready by lightly pressing the cookie and raising it. If it remains a bump, Teig scaffolding is not yet stable enough. After cooking, carefully lift the edges with a knife.

Mascarpone and fresh vanilla refine the forage

At the edge of the crease, gently lift the tray plate and slide it over the work surface or place it on a soft baking paper. The paper should be about ten centimeters larger than the roll on all sides. So, the moisture stays in the biscuit. Let the bottom cool, then carefully remove the top paper.

Then come the stuffing: for example, cut strawberries, raspberries or blueberries in half and mix them under a cream or yogurt. It is best to use mascarpone, which is mixed with white sugar, fresh vanilla and vanilla sugar. As delicious is the good jam, or to puree the berries.

The winding is done long side

Depending on the recipe, coat the sponge cake with jam, cream or cream. When filling on long sides, leave about one centimeter free. Roll everything on the long side. Do not worry if something breaks in the beginning because it gets inside.

When driving, grasp the greaseproof paper and always push the roller slightly forward. To give it a uniform shape, place the parchment paper on it and tighten it to the bottom edge. Then the roll arrives in the refrigerator until the filling is firm.

For the urgency of the roll
Cut the cookie sheet in half, spread the cream over one half, put the other one on top and then cut.

recipe

Ingredients for a biscuit

• 5 eggs
• 100 g of sugar
• 1 pinch of salt
• 75 g flour
• 30 g of cornstarch

For filling

• 200 g of cream
• 250 g of mascarpone
• 1 sachet of gelatin
• 60 g of sugar
• 300 g of fresh or frozen red berries
• 9 mini cabbages
• Sugar powder for dusting
• Fruits for decoration

preparation

1. Preheat the oven to 200 ° C. Cover a baking sheet with parchment paper.

2. Separate the eggs. Put the egg yolks with the sugar in a bowl to mix and whisk until the mixture becomes foamy for 2-3 minutes. In a second bowl, beat the egg whites with the pinch of salt until they are firm.

3. Place the egg yolk over the egg yolk and sift over the flour and corn flour. Fold carefully with a spatula. Place the dough on the prepared baking sheet and bake for 8 to 10 minutes until it is golden brown.

4. In the meantime, moisten a clean towel and place it on a large sheet of paper. Immediately remove the sponge roll on the paper towel after cooking.

5. Carefully remove the greaseproof paper and roll up the roll immediately with the damp cloth. Let it cool completely once rolled up.

6. For filling, beat the cream until stiff and set aside.

7. Stir mascarpone with sugar and gelatin and stir in cream and fruit.

8. Carefully spread the sponge roll and spread the cream over the dough.

9. Place the puffs next to each other, then roll up the sponge roll.

10. Cool the sponge roll. Before serving, sprinkle with powdered sugar and garnish with fresh fruit if necessary.