Simple, fast, tasty and inexpensive baking - biscuit roll with jam. Dessert will bring more benefits than store-bought sweets. Step by step recipe with photo. Video recipe.
On the shelves of confectionery shops, cakes, muffins, rolls look very tempting ... Shop products are very tasty, however, homemade products prepared by yourself are much better. If you have jam, jam or other preservation, then bake a biscuit roll with jam. This dessert comes from childhood, so for many it remains a favorite. It is quick and easy to prepare, which makes it a favorite for all housewives. Baking light, tender and fragrant, because biscuit dough soft and thin. In addition, it is useful, because. has a natural filling. Biscuit roll with jam is suitable for any situation. It is prepared on a weekday for a family afternoon snack, and for a festive tea party. And if the roll is beautifully decorated, then it can be presented as a gift. After all, homemade cakes, cooked with love, always turn out delicious, cute and neat.
To make the biscuit juicier and more tender, take the filling moderately liquid. If the jam is dense, then pre-soak the cakes with sweet syrup. For flavor, you can add cinnamon, vanilla or citrus peel. Before serving, the roll can be sprinkled on top. powdered sugar or coconut flakes. It is also often sprinkled with icing or fondant, decorated with berries, fruits and chocolate chips. Instead of jam for the filling, you can use custard or sour cream custard, whipped cream, chocolate paste etc. Taking note simple technology forming and baking a biscuit roll, you can experiment every time and create a dessert in a new way!
- Calorie content per 100 g - 245 kcal.
- Number of servings - 1 roll
- Cooking time - 1 hour 45 minutes
Ingredients:
- Eggs - 4 pcs.
- Baking soda - 0.5 tsp
- Cinnamon powder - 1 tsp
- Salt - a pinch
- Apple jam - 200 ml
- Sugar - 50 g
- Flour - 100 g
Step-by-step preparation of biscuit roll with jam, recipe with photo:
1. Separate the yolks from the proteins. Make sure that not a single drop of yolk gets on the proteins, otherwise they will not whip to the desired consistency.
2. Add sugar to the yolks and beat with a mixer until the lemon-colored airy white mass.
3. Add a pinch of salt to the whites and beat with clean, dry beaters until fluffy, airy peaks and a white tender mass.
4. Enter the whites to the yolks and mix slowly so that they do not settle, but a homogeneous mass is obtained.
5. Add flour, which sift through a fine sieve. It will be enriched with oxygen and acquire airiness, from which the pastries will become more tender.
6. Add baking soda and knead the dough with a mixer until smooth. Run it at a slow speed so as not to disturb the structure of the whipped proteins.
7. Cover the baking sheet with parchment, which is greased with butter or vegetable oil and pour the dough. Spread it in an even rectangular layer no more than 1 cm thick.
8. Send the cake to a preheated oven to 180 degrees for 10-15 minutes. Check readiness with a wooden stick. It should easily enter, while not sticking the dough.
9. Remove the hot cake from parchment and roll up. Wrap it with parchment, top with a towel and leave to cool completely.
10. Then unroll the cold cake.
11. Apply immediately apple jam and sprinkle with cinnamon powder.
12. Roll it back into a roll and secure with cling film. Send in the refrigerator for 1-1.5 hours to soak. After this time, remove the package from the biscuit roll with jam, sprinkle it with cocoa powder or other sprinkles and serve for tea drinking.
See also the video recipe on how to make a biscuit roll with jam.
Jam must be made in a day, as it takes time to gel.
Yeast fresh or dry (dry yeast does not require proofing, but for this recipe dilute it in water) stir in 20 ml warm water with a teaspoon of sugar and let them stand for 10-15 minutes until the foam cap rises - photo 1.
In a separate bowl, beat the eggs with a whisk until fluffy foam, adding sugar, vanilla sugar, a pinch of salt, sour cream and softened margarine to them (do not drown) and stir all the ingredients with a whisk.
Sift flour into a large bowl where you will knead the dough, make a well in it and pour in the egg-margarine mixture - photo 2.
And start kneading the dough with a fork or with your hands, I kneaded in the kitchen machine photo 3. As the dough starts to gather, I added the risen cap yeast - photo 4.
And after kneading in the car for about 8 minutes. If you knead with your hands, as the dough will be watery in consistency and stick to your hands, but in no case do you add more flour, as it should be
And in order to knead the sticky dough well with your hands, you need to knead it in such a way as in this video for about 5-8 minutes http://www.youtube.com/watch?v=nmRt5O4rd8o (At first he shows his recipe, only after about three minutes how I didn’t find an extra video on kneading the dough, so I’ll have to twist it a little) to develop gluten and elasticity to the dough. Put the kneaded dough into a lightly greased bowl with vegetable oil - photo1. Covering cling film about 1.5-2 hours to get up. This test takes a long time to rise. The dough should double in size, as in photo 2.
Put the risen dough on the desktop sprinkled with flour and knead it again for 5 minutes according to the above technology link. I tried to film the process myself, but I can’t shoot and do it with one hand. Briefly in words: the dough is taken in hands and leans back slightly on the table, after taking the ends of the edge on both sides from oneself or towards oneself, it does not play a role and lifting the edges, fold the dough in half, then again the dough is taken from the left and right sides with hands and smooth with the side you throw lightly on the table and fold five and so for 5 minutes, the dough begins to change in your hands, becomes less sticky and more elastic. You can scrape the dough, if you pick something up, if it sticks on the table. Well, a couple of photos for such kneading, but it's better to watch the video, it will be much clearer
After the well-kneaded dough, put it back into the bowl, cover it with a lid and put it in the refrigerator and in the refrigerator!!! to double its volume - as in the second photo collage - photo 4. Why in the refrigerator, I assume that the dough rises for a long time, most likely so that it does not ferment.
Now you can form rolls or pies from the risen dough. The author of the recipe made buns stuffing them with jam. I decided to make rolls.
Once upon a time I lived in the Kaliningrad region, a little over a year and worked for several months in a pastry shop before leaving, where we baked such rolls, although the dough was different. I brought a notebook here with recipes, but I just lost it with moving. So here they are I remembered and I decided to make from this dough, as then in the pastry shop.We made a roll with jam, which was then cut into small rolls and sprinkled with streusel before baking... Well, I've deviated a little from the recipe, I'll show you two methods below.
So if you will make them buns, then the dough must be divided into equal amount pieces to roll into balls. I will show you little secret, as we did smooth even balls. I hope it will be clear, since you need to work with two people, and I have a camera in one hand, my husband is at work, and the eldest son is at school, there is no one to help photograph, well, I’ll try to explain
So take the dough on your left hand with a smooth surface up, if there is a lot of dough, then the dough lies with a smooth surface on the table. With your right hand, with two fingers, index and middle, you slip your fingers under the bottom of the dough and pull it up a little - as in photo 2. And with your left hand, at the same time, as it were, squeeze under the bottom of your fingers, forming a shrinking ring - as in photo 3. Squeezing the ring, pull the top about the ball is separated from the dough and so on in a circle of dough until the last one. These are the balls then obtained, as in photo 4, which you just need to roll a little on the bottom.
Cover the balls with cling film or a clean towel to keep them from curling up. Now, taking each ball, roll it into a cake, in the middle of which put a spoonful of apple jam and closing the edge, like a dumpling, for reliability, you can pinch the edges, as in the photographs.
I only made two buns to show you, I made rolls from the rest of the dough, as I like them more than just pies.
So, if you are making rolls, then roll out the dough on a table dusted with flour into a rectangular layer and spread apple jam on it, as in photo -1,2,3.
I had a little jam, as half of it was eaten while I was about to bake. And then roll with the length of the side into a roll - as in photo 4.
After the roll, cut into small rolls, as in photo 1.
Cover with cling film, without pulling the edges of the film, so that the dough rises freely photo2. Let the dough rise for about 30-40 minutes.
Don't forget to turn on the oven, preheating it to 180°C.
5 minutes before baking, beat the egg with a fork and grease the risen rolls with the egg, sprinkle with streusel if desired, let stand for another 5 minutes - photo 3,4.
Homemade cakes are especially tasty and cannot be compared with flour products presented on the shelves of supermarkets. But, despite this, not every housewife decides to cook something for tea on her own, because the process of making homemade delicacies will take a lot of time. Although, in fact, everything is much simpler, you can use quick and, most importantly, available recipes home baking. We recommend that you bake an incredibly delicious biscuit roll with jam.
Biscuit dough is prepared quite quickly from improvised products, besides, the pastries are lush and unusually tender. Ready biscuit It is easy to roll up a nye cake, smeared with filling, and that's it - the dessert is ready. You can decorate such a delicacy at your own request, powdered sugar, chocolate, custard or condensed milk. Try it and you will cook something similar, it will turn out delicious!
Taste Info Rolls and donuts
Ingredients
- chicken eggs - 3 pcs.;
- sugar - 160 g;
- premium flour - 120 g;
- jam (thick) - 200 g;
- vegetable oil - 1 tbsp.
How to cook biscuit roll with jam
First you need to prepare biscuit dough for a roll. Crack the eggs into a deep bowl. Add granulated sugar. Now you need to mix these ingredients. Take a mixer, bring the egg-sugar mixture until smooth. Start at a low speed, then continue beating, slowly increasing the speed. You should get a thicker egg-sugar mass of a light color.
Add the sifted eggs to the beaten eggs. wheat flour. Take a silicone spatula and mix the ingredients, grabbing the dough from the bottom up. At this step, you can add flavoring components: vanilla, cinnamon, zest.
Lay a metal baking sheet parchment paper.It is best to use parchment with special impregnation. Lubricate it with a little vegetable oil. Pour the biscuit dough onto a baking sheet and spread evenly over the entire form. Preheat the oven to 180 degrees. Submit your test form there. Bake biscuit cake approximately 15-25 minutes exact time baking depends on the power of your oven. The main sign of dough readiness is its elasticity and the formation of a golden crust.
Remove the finished cake from the oven and quickly wrap it in a roll along with parchment paper, then wrap it in a clean, damp towel. Let the biscuit cool down a bit.
Carefully remove the towel, unroll the roll, remove the parchment. Lubricate the cake with your favorite jam and wrap it again in a roll. Cool dessert completely to room temperature.
Sprinkle with powdered sugar or decorate with icing.
A delicious roll with biscuit dough jam is ready. Happy tea!
Cooking Tips
- If the jam is thin enough, you can easily thicken it by adding some cookie crumbs.
- To make the biscuit more juicy, you can additionally soak it before twisting fruit syrup or juice.
- Before you beat the eggs, add a pinch of salt, the whipped mass will turn out more magnificent.
Soft, fragrant biscuit roll with jam, prepared according to one of the proposed recipes, will be a great addition to a cup of tea or a glass of milk. The excellent taste of the delicacy is achieved by following absolutely simple recommendations and using a simple and affordable set of products.
Recipe for biscuit roll with apple jam
Ingredients:
- sifted wheat flour - 140 g;
- large chicken eggs - 3 pcs.;
- boiled water - 90 ml;
- granulated sugar - 160 g;
- refined sunflower oil - 20 ml;
Cooking
We start preparing the biscuit for the roll by processing the eggs. They must certainly be fresh and contrary to popular belief at room temperature. It is not necessary to pre-cool them before processing. We release the eggs from the shell, pour in sugar sand, mix and begin to process the mixture with a mixer, setting it initially to the lowest speed, and increase it in the process of beating to the maximum. Beat the egg mass for about ten minutes to get an airy, lush, brightened mass. After that, sift the wheat flour to it and gently mix it in with gentle movements from the bottom up. Beating the dough or processing it with a mixer is not necessary at this stage. It is only necessary to achieve its uniformity.
Pour the biscuit base onto a parchment sheet oiled with unscented sunflower oil, level it and put it in hot oven bake. Depending on its capabilities, the biscuit will take about seven to ten minutes at a temperature of 185 degrees to bake well.
At this time, add boiled water a small amount of jam and stir until the maximum possible uniformity. We turn the finished biscuit onto the second, also oiled, sheet of parchment, laying it on the table, and carefully remove the first one. We hastily saturate the biscuit with the prepared syrup, cover it with a layer of jam on top and roll it up while warm.
How to bake a biscuit roll with jam in a hurry?
Ingredients:
Cooking
Roll dough for hastily prepared a little differently. We mix the sifted flour, baking powder and granulated sugar in a suitable container, and then drive the eggs into the dry base, stir initially with a spatula or spoon, and then punch until fluffy with a mixer. Pour the resulting dough onto a parchment sheet oiled and laid on a baking sheet and bake for seven minutes at 185 degrees.
We coat the finished biscuit still hot with jam or marmalade and hastily roll it up.
Step by step recipes juicy roll with marmalade and nuts, candied fruits and citrus fruits based on biscuit, puff and yeast dough
2018-07-23 Julia KosichGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
5 gr.
3 gr.
carbohydrates
60 gr.275 kcal.
Option 1: Classic jam roll recipe
You have probably bought ready-made sweet rolls many times without even thinking that you can cook them yourself. For example, the presented jam roll, the recipes of which this collection is devoted to, is ideal for breakfast or a light snack in the middle of the day.
Ingredients:
- three raw chicken eggs;
- a glass of regular sugar;
- a glass of wheat flour;
- I saw a glass of jam.
Jam roll recipe step by step
Break raw eggs with a knife with the utmost care. Drain the whites into a bowl, and the yolks into another container. First send to the refrigerator.
In the second, pour half the planned amount of sugar. Beat until the mass turns white.
Now return the cold proteins. Start beating them by adding the remaining sugar. Achieve strong foam.
Gently combine both mixtures. Sprinkle the sifted wheat flour, knead with up and down movements until the desired viscosity of the dough.
Line a baking sheet with a silicone mat or generously greased parchment paper. Pour and distribute a rectangular layer. Its thickness is up to 1 cm.
Put the cake in the oven, preheated to 180 degrees, and bake for a quarter of an hour. The layer should turn out slightly golden, but no more.
Roll with careful movements to twist the roll of jam. Press down lightly, forming a blank. Put on the board.
Put the sweet in the refrigerator and serve after a couple of hours after the final cooling.
It is most important to cover the layer with jam and twist it as soon as possible. After all, if the biscuit cools even a little, it will simply crumble during molding. Because of this, the dessert will be irrevocably spoiled.
Option 2: Quick Puff Pastry Jam Roll Recipe
To make a roll quickly, we suggest not creating the dough with your own hands, but buying a ready-made puff, which will only have to be defrosted in natural conditions.
Ingredients:
- 500 grams of purchased puff pastry;
- 245 grams of jam;
- butter for lubrication.
How to quickly cook jam roll
Defrost purchased non-yeast dough in advance. When it becomes soft, take it out of the package.
Line a baking sheet with thin parchment paper. Lubricate its surface butter. It is important to soften it before this, leaving it at room temperature along with the test.
Unfold the layer and lay on paper. Spread the jam over the entire surface. Smooth with the wide part of the knife.
Roll up the dough with sweet stuffing roll. Pinch the seam. Brush with the remaining soft butter, being careful not to damage the top layer of the dough.
Send the roll with jam to bake in the oven for 15-19 minutes. The temperature of the plate is 185 degrees. Before cutting the dessert, be sure to cool it completely, which will take about an hour in the refrigerator.
Since we are using puff pastry, which becomes brittle and brittle after baking, we strongly recommend that you grease both the baking sheet (bottom) and the roll itself (top) with butter. This will make the dessert very tender and soft.
Option 3: Yeast roll with jam
We propose to make the third version of the roll based on yeast dough. Such pastries will be especially tender and soft. Try it yourself!
Ingredients:
- 450 grams of yeast dough;
- half a glass of jam.
How to cook
Combine yeast (5-6 grams) with a pinch of salt and sugar. Pour in a bowl brought to 35-37 degrees with water.
After kneading the mixture with a fork, pour in wheat flour in batches, adding a little (10 ml) of refined oil.
Knead the yeast dough with flour by hand. Leave directly on the table under the proofing film.
After an hour, knead the risen dough. Roll out a relatively thin rectangular layer.
Place a sheet of parchment on a baking sheet. Lubricate it with oil. Place dough on top.
Now smear the entire surface with any jam. The layer should be even and uniform in thickness.
Immediately roll up a roll with jam. Pinch the resulting seam as tightly as possible. Lay the workpiece so that it is on the bottom.
To ensure a crust, coat the surface with oil or yolk. Bake dessert for twenty-five minutes.
To make the roll easier to cut, we recommend that it be slightly cooled. But leaving the workpiece for secondary proofing is not recommended. Otherwise, during the baking process, the surface or sides may burst, due to which the hot jam will flow out and burn.
Option 4: Roll with jam and nuts
Chopped nuts are perfect for any pastry with jam or marmalade. It can be walnuts, which we offer in this recipe, as well as peanuts or almonds.
Ingredients:
- three raw chicken eggs;
- a full glass of jam;
- a glass of peeled chopped nuts;
- three full dessert spoons of sugar;
- six dessert spoons wheat flour.
Step by step recipe
Inspect the shelled nuts to remove any partitions or shell fragments that may be present. Then grind them in a blender, coffee grinder or meat grinder.
Everything raw eggs beat with sugar until very strong and fluffy peaks. Slowly sift the flour.
Lightly knead the biscuit dough directly in the bowl. Immediately pour it onto a flat baking sheet, which is better to cover with a silicone mat. (or thick baking paper).
Level the surface. Transfer the baking sheet to a hot oven (180 degrees). Leave for fifteen minutes.
Get the finished biscuit. Lubricate the top layer with jam. Sprinkle with nut crumbs. Quickly wrap the roll with jam.
Before serving, be sure to cool the pastry to make it easier to cut.
If you try to cut the roll hot, the jam will flow out, and the biscuit dough itself will “stretch”. As a result, the dessert will be spoiled, at least as far as appearance. So be sure to refrigerate the roll before serving.
Option 5: Roll with jam and candied fruits
What else can be added to today's roll? Let's try to include chopped candied fruit in the recipe. This time we will take raisins and dried apricots.
Ingredients:
- puff pastry packaging;
- a glass of fruit jam;
- two tablespoons of raisins and chopped dried apricots;
- oil for greasing the roll.
How to cook
Leave the folded layer of puff pastry to defrost on the kitchen table.
When this happens (after a couple of hours), carefully unroll and carefully transfer the rectangle to a baking sheet.
Now squeeze the raisins pre-steamed in boiling water and cut small cubes washed in hot water dried apricots.
Lubricate the surface of the dough with a relatively thin layer of jam. Sprinkle with raisins and dried apricots.
With dry, clean hands, roll the roll with jam right on the baking sheet. In this case, the seam should be at the bottom.
Bake this dessert for 15-17 minutes, during which the surface will acquire a beautiful golden hue.
Candied fruit will provide extra juiciness. Therefore, so that the filling does not leak out during portion cutting, be sure to cool the dessert before serving. By the way, it is important to choose raisins without stones.
Option 6: Roll with jam and citrus
We will make the last baking option with oranges and lemon. Such a roll will turn out incredibly fragrant and juicy. Let's try!
Ingredients:
- a glass of jam;
- layer of puff pastry;
- large orange;
- medium lemon;
- refined oil.
Step by step recipe
Thawed pre-layer puff purchased dough unroll and place on a silicone mat or parchment paper on a baking sheet.
In a stationary blender, carefully grind the washed orange and lemon with a sponge. In the process, pull out and remove the bones.
Spread a thin layer of fruit jam over the surface of the dough. Top with citrus juice.
With gentle movements, roll up the layer with juicy stuffing into a roll. Pinch the seam as tightly as possible.
Send the jam roll to the preheated oven. The temperature is 185 degrees. Cooking time - 15-17 minutes.
The sweetness of jam should be enough to correct the acidity of the added citrus fruits. But if you have a sweet tooth, it is permissible to sprinkle the filling vanilla sugar, which will not only sweeten the dessert, but also provide a bright aroma.
