Roulade

This roulade recipe is the basic recipe of how to make roulade with the filling of your choice ...

See complete recipe below.

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Roulade

Site Author's Comment

roulade Recipe: This recipe is ideal for anyone looking for a sweetcorn roulade.Also great for anyone looking for a jelly rocambole because the filling is of your choice.This cake is mouth watering. This recipe has difficulty level 7. It means that it is a slightly laborious rocambole. Just doing to know ...

Ingredients

1. 1.25 (cup) wheat flour
2. 1 (cup) refined sugar
3. 2 (tablespoon) margarine with salt
4. icing sugar
5. 4 eggs
6. milk candy or
7. jelly

Method of preparation

1. Melt margarine in a pan and set aside

2. Beat the eggs and sugar for 5 minutes in the mixer at medium speed

3. Add wheat flour and melted margarine and beat for another 3 minutes

4. If you are hitting your hand, increase the time of the first beat to 7 minutes and the second step 5 minutes

5. Pour the dough into a lined pan with vegetable papa, such that the raw dough makes a blade about 1 cm high

6. Bake in a preheated oven of 118 ° C for approximately 25 minutes

7. Still hot out of shape

8. Place the dough on the smooth surface with the paper side down

9. Apply the filling (dulce de leche, jelly, etc.)

10. Wind as tight as possible by pulling the paper out as

11. Sprinkle with icing sugar

TIPS

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe.Temperature of 180 degrees. For those forgotten, at least 10 minutes before.antes.

Separate all Ingredientsin the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Sift the flour and sugar before starting the dough.

Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.

Tips to follow during the preparation

In all sweet recipes, putting a pinch of salt enhances the flavor.

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.