Cream for biscuit roll: the best recipes, types, cooking features. The recipe for a biscuit roll

For many people, the sweetest childhood memory is the cream for biscuit roll and, in fact, the biscuit roll itself. He is loved by absolutely everything: children, adults, gourmets and those who eat everything, without going through the dishes. There is a huge amount of different biscuits: dry, with all kinds of fillings, simple, soaked in syrups, purchased, homemade. A cream for such a treat is an unforgettable pleasure. His warrants also exist a huge amount. The most delicious is a homemade roll with its own cooked cream. But first things first.

Biscuit story

Biscuit exists on Earth for five centuries. There is a widespread opinion that this sweetness was born in England, but in fact, France became its homeland. From the Old French language, the word "biscuit" is translated as "twice baked." At the very beginning of its existence, this food was a so-called "sea biscuit". The product was intended for long sea trips, as it was nourishing and could be stored for a long time. That biscuit was baked without oil, it was perfectly dried, and therefore not covered with mold for quite a long time. Of course, then the cream for biscuit roll was a fairy tale, which no one dreamed of.

But very soon biscuit biscuits became popular and on land, they were served in the secular lounges for tea as a cookie. Particularly fond of dessert to the British, and in the time of Queen Victoria without sweets, there was not a single tea-party. Only now it was a freshly baked biscuit with different layers, fillings and creams. It was not intended for long-term savings, but should have been consumed immediately.

In the XVII century, the biscuit returned triumphantly to France, two centuries later he conquered Australia. Today, there are many variations of various biscuit sweets. Cream for biscuit rolls is also offered in huge variations. Prepare a delicacy is difficult, but many housewives have learned to cope with this task and bake incredibly delicious cakes and rolls.

Basic cream for rolls

Modern cooks cook a lot of different creams for biscuit rolls. But there are among them the most popular options. So, to such varieties belongs an oil cream for biscuit rolls. It is not only incredibly tasty, but also very convenient for baking, since it preserves and takes various forms without problems. One of its variants is prepared from butter, powdered sugar and yolks. Also, you can add a little cognac or rum.

Incredibly delicious and protein cream, which is prepared on the basis of whipped egg whites. Proteins should be beaten with a mixer until an airy foam forms. As a result - this cream is not suitable for interlayer cakes, they can only decorate the surface of rolls.

Cottage cheese cream is considered to be the most low-calorie and easiest to prepare. To create it you will need cottage cheese, cream, sugar and vanillin.

Very tasty cream for biscuit rolls - sour cream, prepared from sour cream 15% fat, sugar, vanillin and thickener. Cream based on whipped cream also belongs to the most appetizing options. Its only drawback is that it must be stored in the refrigerator and only a few hours. Therefore, to prepare the cream of whipped cream, you need to immediately before consuming a biscuit roll.

Popular is the chocolate cream for biscuit roll, which also has a disadvantage - it is high-caloric. But its unearthly taste justifies this minus. Any of the above-described species is considered a perishable product, and therefore it must be kept only in the refrigerator with it or with a roll. The storage time is from three to 40 hours.

Ingredients for biscuit

To bake a gentle biscuit roll, you need to prepare the following ingredients:

• 10 eggs.
• One packet of vanilla sugar.
• One glass of ordinary sugar.
• Half a cup of wheat flour.
• Half a cup of potato starch.

Preparation of a roll

First you need to separate the proteins and yolks. Then the proteins are sent to the refrigerator for a while, and whisk together with vanilla and ordinary sugar to a white shade. Gradually add the starch to the mixture with flour and mix.

Now in a separate container in a strong foam, whip the whites, then gently lay them on the mixture of yolks and stir until a homogeneous dough turns out. Preheat the oven to 180 degrees, grease the baking tray with oil, sprinkle flour on top, pour the dough and put it in the oven for 25-35 minutes.

When the biscuit is ready, it should be put on a clean towel and folded with a roll. When it cools down, you need to carefully roll the roll, remove the towel, spread the dough with cream and roll again.

Appetizing and healthy curd cream

Roll biscuit with curd cream to cook is not difficult. The roll itself is baked according to the above recipe. But the cream is prepared in the following way. In two tablespoons of boiled water, soak 10 grams of gelatin. In a sieve, we spread 250 grams of rustic cottage cheese and grind it until all the grains have disappeared. Now put the cheese in a saucepan and add 75 grams of sugar. We knead it all together. Gelatin is dissolved in a water bath, then whisk 200 ml of cream 33% fat with 75 grams of sugar. The air mass should be obtained. Gelatin is poured into the curd mixture and beat the composition. Then gently, in small portions, add the whipped cream in the mixture of cottage cheese and again all the whisk. Our cream for roulette is ready.

Custard cream

To bake a biscuit roll with custard, you need to prepare the dough according to the recipe given in the article. Then prepare the cream itself, for which you need a glass of milk, 0.5 cups of sugar, two yolks, a tablespoon of flour, a pinch of vanillin.

Yolks are ground with flour, vanillin and sugar. Now boil the milk, cool it a bit and pour it into the yolks, constantly stirring the mass. This cream is placed on the stove and cook until thick, all the time stirring.

Preparation of oil cream

Roll biscuit with butter cream is prepared from one package of butter, four eggs, one glass of sugar and one hundred grams of powdered sugar. Rolls are baked according to a well-known recipe. Then we proceed to create a cream: beat out eggs into the pan, mix them with sugar and put the container on the fire. Constantly stir the composition until a thick mass is formed. Then let cool the contents of the pan. In the meantime, beat the butter with sugar powder and pour in the egg mixture. If desired, you can add a little vanillin. Cold ready cream spread on a sponge cake and roll it with a roll.

Biscuit Secrets

In our article the recipe of a biscuit roll with a custard, cottage cheese and butter is resulted. Still need to read some of the secrets of making the biscuit itself, so that the roll is even tastier. So, in the dishes in which the dough will be prepared, there should be no moist, greasy and other traces. Only in this case it will be possible to get a magnificent dessert.

Whisk eggs recommended at the greatest power of the mixer. The resulting elastic foam should increase its volume four to five times. If you work with a handful, it is better to beat the ingredients in one direction, then the dough will not settle. The shade and consistency of the egg mass should look like whipped cream.