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Turkish roll 2

Turkish roll 2

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We stop a glass of milk and boil the rest. Homogenize the flour and caster sugar with the glass of milk, pouring little by little so as not to make lumps. We pass the raspberries with the fruit and we add it over the flour and milk mixture, optionally we put red dye. When the milk has started to boil, pour the resulting mixture above, in a thin thread, stirring continuously with a wooden spoon until it thickens, it should come out as a mixture. Take the pot off the heat and add the butter and vanilla essence, then let it cool. Put a layer of coconut in the pan on the stove, over which we will put a spoonful of cream, level it carefully for the next year, ruin the coconut layer, let it cool for 30 minutes. Mix the whipped cream very well, and at the end we will put the hardener. Caramelize the 4 tablespoons of sugar, over which we will put the chopped walnuts, then take them out on a baking sheet and let them cool and harden, then we break them with a hammer or into a food processor. Put whipped cream over the cream layer, and caramelized walnuts over the whipped cream.

Let cool again for 1-2 hours at least. We cut thin strips with a knife given by cold water (on the width of the tray), which we will roll with the help of a fork and fingers, thus forming the rolls.

Mine cracked a little, because I cut them a little thicker, to feel when I eat: D Try them and you'll be right, you eat and you can't stop.

Pork roll with sausages

Meat roll with sausages It is a delicious and nutritious appetizer. You can prepare it for the holidays, for Sunday meal, but also during the week.
You do not need many ingredients to prepare the roll, but you can add others, for example: vegetables (carrots, asparagus), mushrooms, cheese.
If you can't eat it all, you can pack or prepare a delicious sandwich.

We boil half of the amount of milk. We mix the sugar with the flour, then we "dissolve" everything with the rest of the cold milk. When the boiled milk boils, pour the composition with flour, in a thin thread and mix continuously, so that no lumps form.

Boil over low heat, stirring constantly, until you get a consistent pudding. Incorporate the butter and vanilla essence, let it cool.

In the tray (25/35 cm) in which we will build the cake we put the coconut in an even layer. On top we put the pudding, with the spoon from place to place, then we level it carefully, so as not to spoil the coconut layer.

After the pudding has cooled completely, add the whipped cream and level. Sprinkle with ground walnuts

and refrigerate for at least 2 hours, when the pudding layer will harden considerably.

With a well-sharpened knife we ​​cut long and narrow strips, then each strip is rolled, thus obtaining some mini-rolls, rolls.

Chocolate roll

1. For the countertop, rub the yolks with the sugar until a white cream is obtained. Beat the egg whites and then mix with the yolk cream and sifted cocoa and flour. Mix lightly and pour the dough into the tray lined with baking paper. Bake for 10 minutes. Once baked, roll the dough into a damp, well-squeezed kitchen towel. Leave it like this until the cream is prepared.

2. For the cream, chop the chocolate and whipped cream. Stir to melt the chocolate and, after it has melted, add the butter cut into pieces. Mix after each serving of butter.

3. Carefully remove the worktop from the napkin and fill it with the cream placed on the side where it was inside, roll the worktop. Place on a grill after filling.

4. For the chocolate icing, heat the liquid cream and pour it over the broken chocolate pieces. Stir and pour over the roll. Allow to dry slightly and then refrigerate for 2 hours.

1. Separate 300 ml of milk from the entire amount, and boil the rest.

2. Combine preserved milk with starch, flour, cocoa, sugar, and vanilla essence.

3. Spread the coconut flakes as evenly as possible in a large tray.

4. Pour the cocoa milk mixture over the boiling milk and stir continuously until the pudding thickens. Then remove from the heat, add the margarine and stir until it melts.

5. Spread the chocolate pudding carefully over the layer of coconut flakes and refrigerate for 30 minutes.

6. Beat the cold cream and spread it over the layer of chocolate pudding. Cut strips of 5-6 cm from the cake in length and once in half, in width.

3 egg cake top

From time to time, we want a cake, but the one with a 6-egg top is too big, which is why I bought a 20 cm cake shape for the weekends when we want a slice of cake, but no more. That's why I looked for a cake recipe and stopped at this one 3 egg cake top.
I also attached a picture with the bottle of vanilla essence, to see what fluffy wheat went out. Ingredients should be at room temperature for a successful countertop.

About baigli and why it sometimes cracks when baked

In our house, baigli rolls have been made for at least 5-6 generations (for over 100 years) - I still caught baigli made by my great-grandmother and according to her recipe I still make it today. Very good! The beigli dough is tender! Although it contains yeast, the beigli dough is NOT left to rise but keep as cold as possible. The great-grandmother made it with a mixture of butter and lard and it was very tender and tasty. That's what I did now.

The big problem for many housewives is that baigli rolls sometimes crack when baked. The Hungarian pastry masters did not find the explanation either. However, the quality of the ingredients used and the technique of preparing the dough for the baigli are very important.

For this reason I wanted to simplify the traditional baigli recipe & # 8211 to save you nerves and frustrations (although I don't mind if it cracks a bit & # 8230 that's baigli!). When we simplify a recipe We do NOT distort or diminish the quality of the finished preparation (taste, texture, aroma) but we keep all its characteristics and walk only to the appearance. So we don't massacre classic genre recipes Amandine made after the ear with chocolate ganache instead of fondant or Diplomat cake and savarin replacing the cream for natural cream with vegetable dirt just because it doesn't cut! It's a sacrilege!

When I say Baigli Cake on the tray, I already know that I have a fragile dough with butter and lard, a little yeast, vanilla and grated lemon peel and generous poppy or walnut fillings boiled in milk. Also, I'm more than likely to encounter some raisins in the filling. I think that we are not allowed, much less us, the culinary bloggers, to make a cake that looks exactly like the original, to give it the original pompous name but to taste it to be completely different. That word: painted the fence outside and inside & # 8230 jelly! It's called a scam.

It's like going to a restaurant to order pizza and get pancakes. What's more, he tries to convince you that it's better for you. There are many young people who read us and who are at the beginning of the road in the kitchen or readers who have not tasted / cooked a certain way before and have no landmark, I really do not know how it should be. All of them need to know what the authentic recipe of a certain preparation is (not the simplified one, fake). Not the other way around, but they may be disappointed from the start with the result of the fake preparation and never want to taste the original again.

Yes, in the past we simplified the Szekler cake recipe (kürtös kalacs) because the world does not have at home those cylinders that are used to bake them and we presented a variant baked in a tray (flat) but which has all the ingredients and taste of the original & # 8211 see here. The same is true of our friend Laura Laurentiu's eclair tray recipe (see here).

From these quantities results a baigli cake on a tray with walnuts and tender leaves of approx. 35 & # 21525 cm (can be up to 38 x 26 cm).

A very successful recipe for sponge cake roll - soft, fine and easy to roll!

We urge you to convince yourself that a homemade dessert can be very easy to prepare. We present you the recipe for a delicious sponge cake roll, with strawberry jam and whipped cream.

From very simple ingredients and only 15 minutes in the oven you get a delicious, soft, fragrant and very appetizing roll, which can be decorated to taste.

Ingredients for sponge cake

- 1 teaspoon baking powder (or 1 teaspoon baking soda)

Ingredients for the filling

Method of preparation

1. Preheat the oven to 190 ° C.

2. Line the baking tray with paper.

3. Heat the milk and add the butter. Stir and leave the pan on the fire until it is close to boiling.

4. Beat the eggs with the sugar, using a mixer, until the volume increases three times (for about 10 minutes).

5. Sift the flour with the starch, baking powder and salt.

6. Add the flour to the egg mixture. Mix with a spatula, moving it from top to bottom without putting too much effort.

7. Add a few tablespoons of the dough to the warm milk and butter and mix.

8. Pour the milk mixture into the dough. Stir.

9. Pour the dough onto the baking tray and level it.

10. Bake the sponge cake for 15 minutes. Do not dry it too hard.

11. Grease with strawberry jam and cover with whipped cream. If the jam is too thick, melt it in a steam bath or in the microwave.

1/2 kg lean pork (veal),
2-3 suitable mushrooms,
1 bell pepper,
2 onions,
1 connection marar,
1 link parsley,
40 g butter,
1 cup white or red wine,
salt, pepper, oil,

Cut the meat into slices, beat and rub with butter.

Chop the onion, mushrooms, pepper and sauté a little.

Add finely chopped greens, salt and pepper.

How to make a pork roll. Photo source.

The pieces of meat are each filled with the vegetable mixture, rolled, tied with string so as not to fall apart, browned a little in hot oil.

Then put in a bowl with a cup of wine, a tablespoon of oil, salt and pepper.

Three appetizer rolls for the New Year's table!

Appetizer rolls are a wonderful dish that amazes and pleasantly surprises guests. Each of today's 3 recipes is tasty in its own way. You can prepare them in advance and put them in the freezer.

1. Roll with beets and salted herring

It is easy to make from the most affordable ingredients. The tasty and good-looking roll combines in itself a delicate sponge cake of beetroot and a delicious cream of cheese and herring.


For the countertop:

-250 gr of boiled red beets (without shell)

For the filling:

-300 gr of cream cheese


1. Pass the beetroot through the small grater.

2. Separate the egg whites from the yolks. Add the egg yolks to the beet bowl and transfer the egg whites to a clean, dry bowl.

3.Add salt and oil to the beet bowl, then stir.

4. Incorporate the starch, possibly the flour, and mix once more.

5. Beat the egg whites with the mixer until they become frothy, then add sugar and continue to mix with the mixer until you get a firm foam.

Advice. It is very important that the egg whites are beaten well. Thanks to the air in the egg whites you will get a fluffy top.

6. Transfer 1/3 of the egg white foam to the beet bowl and mix with a spatula or spoon. Then add the remaining foam and mix once more until smooth. The dough should remain fluffy.

7. Transfer and evenly distribute the dough on the tray lined with baking paper, until you get a rectangular top with approximate sizes of 28 * 38 cm.

Advice. Baking paper must be high quality and smooth. The top will stick to the greasy paper.

8. Put the tray in the preheated oven at 180 ° C for 13-15 minutes. Transfer the worktop to the chopper and allow to cool.

9.Crush the dill, cut the cucumbers into small cubes, transfer the ingredients to the bowl with the cream cheese and mix well.

10. Cover the countertop with the composition obtained.

11.Cut 2 herring fillets in half lengthwise and place them on one of the edges of the countertop.

12. Roll a roll, with the help of baking paper, wrap it in cling film and refrigerate for at least 1 hour or overnight.

13. Cut the roll into slices, place them nicely on the plate and serve the appetizer.

2.Spinach roll

An extraordinary roll! It perfectly replaces the sandwiches on the festive table and looks colorful and sensational. The soft sponge cake combines harmoniously with citrus-flavored cream cheese and spicy fish.


For the countertop:

For the filling:

-300 gr of cream cheese

-1 tablespoon of lemon juice.


1. Squeeze the thawed liquid spinach.

Advice. You can use fresh spinach. In this case, the juice should not be drained.

2. Separate the egg whites from the yolks.

3.In the spinach bowl, add salt and yolks, then pass the ingredients with the blender vertically.

4. Incorporate the flour and mix.

5. Beat the egg whites with the mixer until you get a firm foam.

Advice. It is very important that the egg whites are beaten well, otherwise the countertop will not be fluffy enough.

6. Transfer 1/3 of the egg white foam to the spinach bowl and mix with a spatula or spoon. Then add the remaining foam and mix once more until smooth.

7. Transfer and evenly distribute the dough on the tray lined with baking paper, until you get a top with approximate sizes of 20 * 30 cm.

Advice. Baking paper must be high quality and smooth. The top will stick to the greasy paper.

8. Put the tray in the preheated oven up to 180 ° С for 10 minutes (do not bake the top for a long time, so as not to dry it).

9. Allow the countertop to cool, then turn the shredder over and remove the paper.

Advice. If you cannot peel off the countertop paper, you need to moisten it with water, wait 5-7 minutes and try removing the paper again.

10.Mix the cream cheese with lemon juice.

Advice. If the cream cheese is very thick, add a little milk, cooking cream, fermented cream or mayonnaise.

11.Turn the top with the smooth surface down and cover it with an even layer of cream cheese.

12.Cut the fish into thin slices and place them on the surface of the countertop, avoiding the edge, so that the roll can better maintain its shape.

13. Roll a roll tightly, wrap it in cling film and refrigerate for 2 hours.

14. Cut the roll into slices and serve the appetizer.

3. Carrot roll

It is easy to prepare, but it looks very festive and good-looking. The aperitif will be to everyone's liking, from small to large. The festive carrot roll is fluffy and very tasty. The soft and fluffy top combines very well with the delicate cream.


-300 gr of Philadelphia cream cheese

- ground black pepper - to taste


1. Pass the carrot through the large or medium grater.

2. Add the carrot to the pan heated with oil and 10 g of butter and simmer for 15 minutes under the lid over medium heat until soft. Stir regularly, not to burn.

3. Transfer the carrot to a bowl and allow to cool.

4. Separate the egg whites from the yolks. Add the yolks to the carrot bowl, season with black pepper and mix the composition.

5. In the bowl with the egg whites, add about 1 teaspoon of salt and beat them with the mixer for 5 minutes, until you get a firm foam.

6. Incorporate the egg whites in the carrot bowl in 2 parts and mix carefully with a spatula, until you get a homogeneous and fluffy composition.

7. Transfer and evenly distribute the dough on the tray (38 * 47 cm) lined with baking paper and bake the top in the preheated oven to 180 ° С for about 15 minutes.

8.Remove the countertop and let it cool for about 10 minutes.

9. Chop the dill and mix it with cream cheese.

Advice. You can also use another filling: cream cheese or grated cheese with mayonnaise and garlic.

10.Turn the worktop upside down and remove the baking paper.

11. Spread the filling over the entire surface, then roll a roll, helping yourself with the food foil.

Advice. If you run the roll with your hands, the worktop may crack.

12. Wrap the roll in cling film and refrigerate for 2-3 hours.

Video: Turkish Roll. টরকশ রল.. নরম তলতল তরকশ রল.. (June 2022).


  1. Derrill

    This information is not true

  2. Daigrel

    very amusing piece

  3. Kajizilkree

    I apologize, but I offer to go another way.

  4. Healhtun

    I pass the New Year's baton to you! Congratulate your fellow bloggers!

  5. Collier

    Bravo, perfect answer.

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