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Bread roll with berries

Bread roll with berries


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Mix the egg whites with a pinch of salt, add the sugar and mix for 2-3 minutes on the highest level. Add the yolks, stirring constantly. At the end, incorporate the flour mixed with baking powder and starch using a spatula and making light rotating movements so as not to leave foam.

Pour the composition into a large oven tray, lined with baking paper and place in the preheated oven at 170 degrees for about 20 minutes.

During this time we prepare the filling.

Put the fruit in a bowl, mix with the sugar and let it boil for about 5 minutes. Add the starch dissolved in a little cold water. Stir until thickened and remove from heat.

Remove the roll from the oven and remove it from the tray (with all the paper) on a clean and damp kitchen towel. Run carefully and let it cool.

After it has cooled, we take the roll out of the towel and grease it with the fruit filling and we roll it removing the baking sheet (we keep 2 tablespoons of the filling for garnishing). Or you can remove the baking paper first, as you wish.

Roll it in a damp towel and squeeze the ends.

Leave it like this for about an hour, in the cold.

Remove from the fridge, remove the towel and place the roll on a tray and garnish with the preserved filling.

Melt the chocolate on a steam bath or in the microwave (in batches of 10-15 seconds, stirring after each batch until it melts).

We put it in a bag and draw stripes over the roll.

Keep the roll in the refrigerator until serving.


Diplomate fruit roll, childhood taste & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of diplomat roll it is still one of my childhood. Even though I really liked chocolate, I also had a passion for whipped cream desserts, as was this cake! I loved the cream combination, pandispan rock and the whipped cream with which the roll was decorated. Inside it had candied fruit, pineapple and oranges. I remember it was hard for me to decide every time I went to the confectionery and I didn't know whether to take a savarin, o Amandine or this wonder. The confectionery cakes from my childhood were wonderful, made with quality ingredients, with natural whipped cream and without premixes. Unfortunately, they are more and more difficult to find now, so I prefer to make them at home.

This diplomat roll recipe is not at all difficult to make. The top is a simple pandispan, spread in a thin layer so that it can be rolled. It's my recipe for vanilla cake top, I just cut the quantities in half. I make it without separating the eggs and I don't put baking powder in it. It always comes out perfect, fluffy and tasty. The diplomat's cream isn't too complicated either. It is made with creme anglaise, a cream of milk, yolks and sugar that is boiled on a steam bath until it thickens. Having no starch or flour in the composition, it must be boiled on a steam bath because it must not boil. It is enough to reach 80 degrees Celsius or to be thick enough to wear the back of a spoon. If it boils, you will get a sweet omelet.


Cream and berry roll

Beat the egg yolks with the sugar and salt, then add the hot water, one tablespoon at a time, stirring constantly.

The egg whites are also beaten with foam.

In the egg white foam, incorporate the yolk cream, then a tablespoon of sifted flour, mixing lightly with the spoon, from the bottom up.

Pour the fluffy composition into the oven tray greased with oil and lined with baking paper and bake at 180 degrees for 25 minutes.

Remove the worktop from another sheet of paper and roll immediately.

We prepare "Cream roll with cream and berries"

Whip the cream.

Melt the chocolate in a bain-marie.

Incorporate the chocolate in the whipped cream.

Add the vanilla sugar and the washed, cleaned and sliced ​​fruit (if necessary).

Stir gently.

we continue with the basic recipe.

The cream is spread on the cold counter.

Roll and let cool. Cut with a sharp knife.

You can also put chocolate icing on top.


How do we get the best diplomat roll cream?

The egg cream for the diplomat roll is stabilized with hydrated gelatin and left to cool until it reaches room temperature. This is important and mandatory. To cool it quickly, you can put it in another bowl in which you put ice water. Stir very often until completely cooled. Put whipped cream in this cream. I used unsweetened whipped cream from LaDorna, a brand that I have been using for years and of which I am very satisfied. It is natural, has a very good taste and fights perfectly. All you have to do is keep it in the fridge for at least 12 hours and beat it at high speed. If we put whipped cream in hot cream, it will be cut. In order to thicken a little and not to run out of the roll, I like to put it in the fridge so that it thickens.

In the diplomat roll you can put any kind of fruit you want, both candied and fresh. If you choose candied, put orange peel and lemon. If you put fresh, they can be whatever you like. I chose orange, kiwi and strawberries. You can also add canned pineapple, compote peaches, grapes, bananas, raspberries. Roll the top as tight as possible and leave it in the fridge until the cream is well hardened. You can then decorate it with whipped cream or just dust it with sugar. I used whipped cream to be as close as possible to the roll I ate as a child. And the truth is that I got very close. It is the taste of childhood, the taste of Diplomat cake, the taste of well-made confectionery cakes! I sincerely hope you try it at the first opportunity and that you like it as much as we do!


Meringue roll with berries

1. Preheat the oven. Wallpaper a stretched tray with baking paper.

2. Beat the egg whites with the foam salt. Add the sugar and continue mixing until the mixture hardens. Add rose water and mix for another minute.

3. Put the composition in the pan, sprinkle with the crushed walnuts and bake for 10 minutes.

4. Take another baking paper and place it on a kitchen towel. Sprinkle a little caster sugar on the paper, then place the baked cake and let it cool.

5. Beat the whipped cream until it hardens and spread it on the cooled cake. Sprinkle with berries and Turkish shit, then roll the cake into a roll with a kitchen towel. Set aside a little.

6. Place the roll on a plate and decorate with berries.

4 egg whites
salt to taste
125 g old cough
5 ml rose water
50 g pecans, crushed
250 ml fresh
250 g berries
60 g Turkish shit, cut


Meringue roll with berries

1. Preheat the oven. Wallpaper a stretched tray with baking paper.

2. Beat the egg whites with the foam salt. Add the sugar and continue mixing until the mixture hardens. Add rose water and mix for another minute.

3. Put the composition in the pan, sprinkle with the crushed walnuts and bake for 10 minutes.

4. Take another baking paper and place it on a kitchen towel. Sprinkle a little caster sugar on the paper, then place the baked cake and let it cool.

5. Beat the whipped cream until it hardens and spread it on the cooled cake. Sprinkle with berries and Turkish shit, then roll the cake into a roll with a kitchen towel. Set aside a little.

6. Place the roll on a plate and decorate with berries.

4 egg whites
salt to taste
125 g old cough
5 ml rose water
50 g pecans, crushed
250 ml fresh
250 g berries
60 g Turkish shit, cut


Method of preparation

Keep the ingredients at room temperature for at least an hour or two. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. When I want to make the roll, I don't beat them very much, I don't want to get a composition too hard. Add the sweetener, mix continuously and then add the yolks and incorporate. Add flour and cocoa and finally the oil.

Prepare a baking tray with baking paper (I used a large stove tray) and pour the composition. Put the tray in the oven for about 20-25 minutes.

Meanwhile, prepare the cream. Melt the white chocolate on a steam bath. Dissolve the mascarpone cheese with the milk, stirring gently until smooth and add the sweetener. Thus, the countertop will absorb liquid and will not be dry. Add melted and cooled chocolate and mix well. After the roll sheet is baked, take it out and let it cool. We wash the berries. Over the countertop sheet, spread the white cream, sprinkle fruit and roll lightly until you get the roll shape.

We dress in paper and put it in the fridge. I left it until the next day and it hardened nicely. I took it out of the fridge, garnished it with melted dark chocolate.

It is very tasty and using the Green Sugar sweetener, I saved incredibly many calories for this refreshing dessert.


Christmas roll - with berries and a wonderful cream

It is great if you have prepared this recipe for the holidays. It is an easy recipe and I really recommend you to prepare it for your loved ones.

Countertop ingredients:

  • 5 eggs (separate the egg white from the yolk)
  • 150 g of sugar, 1 cup of flour
  • 2 tablespoons milk, 4 tablespoons oil, ½ baking powder

Cream ingredients:

  • 500 ml of liquid cream with 33% fat, 2/3 cup of sugar
  • 200 gr of cream cheese
  • 1 vial of vanilla or vanilla sugar
  • Frozen berries 200 gr (or other favorite compote fruits)
  • Keep some fruits and for decoration & # 8211 grated white chocolate

Preparation:

Separate the eggs and beat the egg whites, gradually add the sugar and beat until you get a firm and shiny foam. Add the yolks, milk, oil one by one and mix again. At the end, add sifted flour and baking powder. Homogenize and put the dough in the baking tray, lined with baking paper - leave in the oven for 10-12 minutes and then leave to cool in the pan.

Cream - whip the cream well, gradually add the sugar and then the cream cheese. Mix until everything is homogeneous and add the vanilla essence. Mix lightly and spread over the already cooled countertop (keep the cream for decoration) & # 8211 cover with your favorite fruits.

Roll it, put it in the fridge for 30 minutes and then you can decorate it. Keep it cold for another 30-40 minutes after which it can be cut.


Method of preparation

Keep the ingredients at room temperature for at least an hour or two. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. When I want to make the roll, I don't beat them very much, I don't want to get a composition too hard. Add the sweetener, mix continuously and then add the yolks and incorporate. Add flour and cocoa and finally the oil.

Prepare a baking tray with baking paper (I used a large stove tray) and pour the composition. Put the tray in the oven for about 20-25 minutes.

Meanwhile, prepare the cream. Melt the white chocolate on a steam bath. Dissolve the mascarpone cheese with the milk, stirring gently until smooth and add the sweetener. Thus, the countertop will absorb liquid and will not be dry. Add melted and cooled chocolate and mix well. After the roll sheet is baked, take it out and let it cool. We wash the berries. Over the countertop sheet, spread the white cream, sprinkle fruit and roll lightly until you get the roll shape.

We dress in paper and put it in the fridge. I left it until the next day and it hardened nicely. I took it out of the fridge, garnished it with melted dark chocolate.

It is very tasty and using the Green Sugar sweetener, I saved incredibly many calories for this refreshing dessert.


Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons


Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons


Video: Γρήγορη συνταγή με ψωμί που έχει περισσέψει. foodaholics. 5 minute recipe with leftover bread (July 2022).


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