Always a good roll cake


Always a Lucky Roll Biscuit

For a tasty and tender biscuit, you will need a minimum set of available products. Easy to prepare, it rolls up easily and doesn't break! For the filling, you can use any jam, marmalade, boiled condensed milk, cream or melted chocolate.

Ingredients for a baking sheet 30×40 cm:

Eggs — 4 pcs.
Sugar — 120 gr.
Milk — 40 ml
Flour — 100 gr
Corn starch — 30 gr
Baking powder — 0.5 tsp.
vanilla sugar
a pinch of salt


Separate the whites from the yolks.
Beat the whites with sugar into a dense, fluffy mass.Then add the yolks to the mass . Whisk again
Add the sifted flour, starch, salt, baking powder, vanilla to the egg mass and carefully stir in.
Pour in the milk and stir gently again.
We cover the baking sheet with baking paper and pour out the finished dough. Spread the dough evenly over the baking sheet.
Bake the biscuit at 180° for 12-14 minutes until lightly ruddy.
Remove the top layer of paper from the hot biscuit, turn it over onto a sheet of baking paper, and roll it into a roll.
Leave the roll to cool down rolled up. Then, carefully unfolding, grease the biscuit with the chosen filling and fold again. The finished roll can be sprinkled with powder on top. Bon appetit! How to make brigadeiro chocolates, see here

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