Sweet rolls for good mood

Sweet roll ... oh, the very phrase has such a tasty and attractive. Wants to quickly brew tea and organize a tea party! Let's not waste time and quickly get down to today's dessert. By sweet rolls!

Sweet roll - a favorite for many dessert, at least through the great multitude of recipes. In little time, he will choose the roll recipes for a quick hand. Who wants to surprise the guests to the feast, makes a sweet roll on sophisticated technology, baking and leaving the impregnation almost daily.

Roll can be made of the stuff that you like and familiar to cook - yeast, for example, or a biscuit. Stuffing also choose this, what you like or what is easier to do at the moment. It may even be a regular jam or even sliced fruit.

Today rolls are popular all over the world. They make breakfast, prepare for lunch, served for the festive table. Roll, made one recipe can easily be ordinary tea pastries or delicious dessert for the solemn occasion. It is unusual to decorate or add to the usual toppings fresh berries or raisins.

If you want to try really delicious sweet rolls, then go to Austria, Hungary or Germany. There's this dessert is the traditional national dishes, and for many centuries it was created and tested an incredible mass of recipes. But in our country are not far behind! Mistresses invent new recipes sweet rolls and gladly publish them on the Internet.

In any case, all the rolls are prepared for approximately one circuit. Baked thin layer of the test, and it laid out the stuffing. In the end, all rolled into a roll and everything! It turns out delicious and versatile dessert that you can take with you to work and not be afraid that spoil gentle cream or appearance. The main thing that roll in! Outside, he can not be any sort of jewelry, and it can look very modestly.

We note a few little tricks that will help you become the Rolls table decoration:

• Pan, to which you want to spread the cake roll, it is better to cover the special paper for baking. Thus, the cake does not stick to the tray, do not burst.
• When got finished cake from the oven, immediately remove it. Overturn it on a towel, because you will be so its easier to just roll into a roll.
• And this is one more important detail - the cake is necessary to fold into a roll when it is still hot. So when the cake is baked - make the filling. Immediately lubricate it and turn the cake ready to roll. If you do it later, the cake starts to break down and will not hold the shape.
• When the roll is cool, you can do it decoration. Can be lubricated with chocolate or caramel, sprinkled with powdered sugar, nuts and marzipan.

What roll do you prefer tea?

Honey roll in caramel glaze

Need: For the dough: 250 g flour 4 eggs, 200 grams of sugar, 3 tablespoons honey, 1 teaspoon soda.
For the cream: 400 grams of sour cream, 200 grams of cream, 150 grams of sugar, 1 sachet of vanilla sugar.
Caramel: 200 grams of sugar, 200 g of heavy cream.

Preparation: Beat eggs with sugar until white. Add there one tablespoon of honey, still whisking. Sift the flour, mixed with soda. Add a spoonful of flour in the dough and at minimum speed all beat up. Pour the batter in the pan, the laid parchment and bake in preheated oven for 20-25 minutes. Dough almost immediately begin to darken.

Ready to get a biscuit and immediately wrapped in a roll and cool. Chopped nuts rolling pin, lightly salt the and browned in the oven at 200 degrees for 10-15 minutes until golden brown.

Meanwhile, cook the caramel. Put the pan on the fire and wait until it is well warmed up, fill with sugar. Once the sugar begins to melt, stir with a wooden spoon, sugar zakristallizuetsya first, but then the whole melt and turn into caramel.

Be sure to wait until all the sugar has melted, but not digest that candy is not bitter. During this time the cream boil and add to the hot caramel mix well. Give the sauce simmer for a minute, stirring with a spoon.

Sauce cool. Cooking cream. Whip the cream with 50 grams of sugar. Beat the cream with 100 grams of sugar and vanilla sugar. Then mixed with sour cream to homogeneity.

Carefully remove the baking paper roll and deploy the roll. Lubricate abundantly sour cream. Fold gently roll in again and put in the fridge to roll slightly stiffened. Then remove from the refrigerator and roll lubricate cooled caramel.

You can sprinkle nuts on top, sprinkle with chocolate. Next, put the roll in the refrigerator overnight to solidify.

Prague roll

For the sponge cake: 5 eggs, 130 grams of sugar, 100 grams of flour, 2 tablespoons of cocoa powder, baking powder 0.5 tsp, pinch of salt, 40 grams of butter.

For the cream: 3 egg yolks, 50 grams of water, 5 full article. l. condensed milk, 50 grams of chocolate (black, bitter), 250 grams mascarpone cheese, 1 tbsp. l. cognac lover, a few drops of vanilla extract.

For the glaze: 100 grams of sugar, 100 grams of water, 150 - 200 grams of black (bitter) chocolate), I have 74% cocoa

For impregnating 100 grams of sugar, 100 grams of water, 1 teaspoon of coffee custard, apricot jam.

Preparation: Preheat oven to 180 degrees. Divide the yolks from the whites. Proteins whip with 65 grams of sugar to a stable foam. Separately, beat the egg yolks with 65 grams of sugar until white. Into the beaten egg yolks gently introduce proteins on a bit and stir until smooth spatula to eggs are not settled.

The flour, cocoa, baking powder, a pinch of salt mix sieved and added in several approaches to the egg mixture, all very gently mix until the uniform, upward movements. Melt the butter and pour a thin stream along the edges into the batter, stir and pour in the pan, the laid baking paper and grease with butter. Put in the oven at 180 degrees and leave it for 20 minutes. Ready to roll cake roll, cool.

Cooking cream 3 egg yolks, 50 grams of water and 5 full article. spoons of condensed milk mix and cook until thick over a low heat, stirring constantly. Add 50 grams of dark chocolate, all stir until smooth and cool. Separately, whip the mascarpone and add the cream, all beat up.

Roll deploy, soak coffee syrup (impregnation - water, sugar and coffee to boil, strain), oil cream and gently wrapped in a roll, place in refrigerator. Apricot jam through a sieve, boil, pour the roll, put in cold for 40 minutes.

Cook the chocolate coating. Sugar, water, bring to a boil and the sugar has dissolved, add the chocolate and cook in a water bath until it lightly thickened. Drizzle with chocolate roll and put in the cold for a couple of hours.

Video recipe of roll with raspberries