Cheese roll



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Wheat:

Beat the eggs with a pinch of salt until they double in volume. Add the sugar and continue beating until they become like a cream, during which time we add the oil and vanilla essence. At the end, lightly incorporate the flour mixed with the baking powder.

The composition is poured into a tray (25/35 cm) lined with baking paper and put in the oven over medium heat until it begins to brown on the edges. Turn the top over on a piece of baking paper sprinkled with a little sugar and roll carefully, as tightly as possible. Leave until it cools down a bit, then unroll.

Cream:

The cream cheese is mixed with sugar and vanilla essence. The cream is mixed separately until it becomes fluffy, then we incorporate it little by little in the cream cheese.

The cooled top is greased with strawberry jam, then with cream cheese. Roll again and let cool for at least 1 hour.

Powder with sugar and portion.


Spinach roll with cream cheese

1. Melt the diced butter. Add the finely chopped spinach and flour and mix until smooth. Quench with the warm milk added little by little and mix well. Remove from the heat and allow to cool, then add the egg yolks, beaten egg whites, a pinch of salt and pepper.

2. Pour the composition into a tray lined with baking paper and bake in the hot oven for about 25 minutes. After 15 minutes, reduce the heat to medium.

3. Meanwhile, prepare the cream. Pass the fresh cheese and mix with the grated telemeau and Parmesan cheese. Add diced bell peppers and spices to taste.

4. Remove the baking tray from the oven and peel off the baking paper immediately. Place on a dry napkin, then spread the cheese composition and roll carefully. When cool, cut into slices and serve as an appetizer.


APPETIZER ROLL WITH OLIVE AND CHEESE CREAM

Whether you are looking for tasty and good-looking appetizer ideas, or you are bored of the sandwich in the package or you want a hearty breakfast for weekend mornings, I have a perfect recipe for you: this roll is very simple, from handy ingredients, it can be easily customized, depending on your preferences, and juggling the filling you can get a new taste every time.

It is suitable for festive meals, but goes very well with the small or large package, served for breakfast or brunch.

INGREDIENTS

1 kapia pepper, diced

200 g smoked chicken breast, diced

I mixed the scrambled eggs, then added the cream, mayonnaise and butter. Depending on what you have in the house, you can also use either 100 g of cream or 100 g of mayonnaise. I made the top in all these ways and it works well in any variant, although I would say that my favorite is the one with a mixture of cream and mayonnaise. I then added the flour and starch and mixed briefly to incorporate them. I didn't add salt or pepper, my olives are already salty and I thought it was enough.

I lined the oven tray with baking paper, turned the composition upside down and leveled it with a spatula, then sprinkled the olives.

I baked the roll sheet for 10 minutes at 180 degrees.

I prepared a clean kitchen towel on the counter, over which I placed a sheet of paper the size of a tray. As soon as I took out the tray, I carefully turned the top over on the clean paper, gently unfolded the paper on which it was baked, and with the help of the towel I rolled the top as tightly as I could.
I left the rolling pin to cool, rolled in a towel, for about 2 hours.

I prepared the composition: I chopped the breast and the pepper, I mixed them with the cream cheese (I used some light variants, but you can use any cream you like, even with greens, olives or other additives). Optionally, if you feel the need, add salt and pepper. Instead of peppers and chicken breast you can use green onions, smoked salmon, chicken ham, parsley, etc.

After cooling the countertop, I spread a generous piece of cling film, placed the countertop on it, put the filling and leveled it well, then rolled tightly, sealed the ends and put the roll in the fridge for about 6 hours, before to the slice.

The roll looks very good, it is delicious and super easy to prepare. When do you try it?


Method of preparation

To start, let the oven heat up when we put the dough.

Separate the eggs, beat the egg whites with a pinch of salt, then add the sugar and vanilla sugar and mix until all the sugar melts, then add the yolks all at once, mix a little, add the essences to taste, oil, mix new and at the end we add flour mixed with baking soda, mix everything well until incorporated.

In a large stove tray, greased with a little oil and lined with baking paper I put a little dough mixed with cocoa, for a more beautiful appearance of the roll, (if you want to try and you want to come out more beautiful, use a pos , I made with a spoon, faster: D) Put the tray in the oven for about 5 minutes, then take it out and put the rest of the dough, level it nicely and put it back in the oven for about 20 minutes.

For the cream: Ricotta, sour cream and cottage cheese we mix it with sugar and vanilla sugar depending on how sweet you like it, and for a more aromatic taste you can put it over cream cheese and fresh fruit, only when the cream is spread on roll, because otherwise the fruit stalks.

When the pandispan sheet is ready, take it out and turn it over on a damp towel, remove the baking paper, then turn the pandispan sheet with the towel on the removed baking paper and roll gently, using the baking paper again.

Leave a little, then unroll the roll and put the filling, roll again, taking care not to break and the roll is ready! You can improve it, you can make a icing or powder it with powdered sugar, there are many options!


First of all, we prepare the top for the roll:

1. Put the egg whites from the 4 eggs separately in a bowl, and put the yolks together with the sugar.

2. First mix the yolks with the sugar in their bowl, until they double in volume and light in color. We also mix the egg whites, then we add them to the yolk mixture, we mix lightly. Add flour and vanilla essence and mix again.

3. Put the composition in a 29x42cm tray lined with oil and greased with flour, or better try with baking paper. Level the dough and spread it over the entire surface of the tray. Bake in a preheated oven at 175 degrees for 10-15 minutes.

4. The top prepared in this way is detached from the baking paper and placed on a damp towel, rolled and kept like this until we prepare the cream:

The mascarpone is slightly dissolved with the two tablespoons of strawberry jam and a little vanilla essence. Beat the whipped cream well, mix with the mascarpone and you're done.

Grease the top for the first time with strawberry jam, then spread the cream cheese, roll again and refrigerate for 30 minutes.

The roll with fine cream cheese and strawberry jam is served from the fridge.


This summer we ate raspberries from our garden for the first time, although we have been living in the house since 2011. Along with the house, some fruit trees, a few black currant bushes, a blackberry bush and a few raspberry bushes came into our possession. We didn't eat raspberries until this year, not because our bush didn't have production, but because it didn't have a chance to bear fruit. When my husband mowed the grass (simply grass, I can't call it grass), nothing stood in his way. In turn, the victim fell tarragon, larch, mint and other herbs, raspberries, flowers and everything that got in the way of his motorized scythe. Eeee, but last year the situation changed, I planted grass and I beautifully delimited my flower garden, vegetable garden and herbs as well as the area where the raspberry bush grows and so this year I ate sweet and fragrant raspberries on my own garden.

And because our raspberry bush had a rich production, I couldn't help but take advantage of this, so I prepared a 100% natural dessert, light and cool, perfect for hot summer days and only good to share with the whole family.

Preparation time: 00:15 hours
Cooking time: 00:14 hours
Total Time: 00:29 hours
Number of servings: 16
Degree of difficulty: reduced

Ingredients Rolled with cream cheese and raspberries

for a tray with L = 39 cm and l = 28 cm

  • 400g fresh cow's cheese
  • 200ml whipped cream
  • 3 tablespoons honey
  • 250 g raspberries
  • ½ teaspoon lemon peel
  • ½ teaspoon ground vanilla or seeds from a vanilla pod

Preparation Roll with cream cheese and raspberries

1. I put a baking paper in a tray and greased it with a little butter. I separated the egg whites from the yolk. I beat with the mixer, at maximum speed, the yolks with 3 tablespoons of honey until they became creamy and bleached a little. I incorporated the flour given through a sieve into the yolks.

I whipped the egg whites. I put half of the egg whites over the composition of the yolks, honey and flour. I mixed everything lightly with a spatula and then I added the rest of the egg whites and incorporated lightly, so that the composition remained airy.

2. In the already prepared tray, with the help of the spatula, I put 60% of the composition in four rows. In the remaining composition I added cocoa and incorporated it easily. I placed the obtained composition among the rows already existing in the tray. With the tip of the clean spatula I passed easily through the rows in the tray, lengthwise, from top to bottom, from bottom to top and so on until the end and I thus obtained a model.

3. I put the tray in the preheated oven at 180 C / stage 4 for 15 minutes.

4. Until my countertop was in the oven, I took care of the cream. I put the cottage cheese in a bowl. It should be a slightly soft cheese, not a dry cheese. I crushed it well with a fork and put honey, lemon peel and vanilla on it. I mixed well.

In a separate bowl I beat the whipped cream, well cooled in advance in the refrigerator, until I got a fluffy whipped cream. I put the whipped cream over the cheese and lightly incorporated it with the spatula. I covered the bowl and put it in the fridge.

5. I washed the raspberries well, but with care, because we all know what delicate and sensitive fruits they are and we let it sit in a strainer.

I tried the countertop with a toothpick and took it out of the oven. I let it cool for 3 minutes and then I took it out of the tray and turned it upside down on a shredder. I carefully peeled off the baking paper, rolled it lengthwise, so it wouldn't break, with the pattern on the outside, and wrapped it in a clean towel.

After the countertop has cooled completely, I gently unwrapped it, spread the cream cheese on the entire surface of the countertop with a spatula, then placed the raspberry over the cream cheese and rolled the countertop.

6. When I rolled the roll, a small part of the cream came out, but it was perfect especially as the greedy ones, me and my husband, were waiting for the turn :)). And that's how I remembered my childhood when I couldn't wait for my mother to put the cake in the pantry and my sister and I would go and eat the cream coming out of the sheets from the edge of the tray.

I put the roll on a tray, covered it with cling film and put it in the fridge for an hour. In the evening, after it was quiet and our baby was already dreaming, my husband and I enjoyed a piece of fragrant and cool roll and on the 2nd day we shared it with the rest of the family.


Roll with Cream Cheese and Berries

Roll with Cream Cheese and Berries

We can prepare something sweet with few ingredients, which we have at hand. I chose to prepare a Roll of Cheese Cream and Berries because Fluffy Cheese is not missing from the fridge, I had berries in the freezer, and at the late hour when I was inspired to prepare something sweet for Sunday it was enough to bury quickly something good and sweet. Instead of berries you can use cherries drained from compote or other fruits that you like.

Ingredients Countertop Roll with Cream Cheese and Berries

4 “S” size eggs
4 tablespoons flour
4 tablespoons sugar

Ingredients Rolled Cream with Cream Cheese and Berries:
280 g Fluffy Cream Cheese (from Delaco)
3 tablespoons sugar
1 sachet of vanilla sugar
80 g berries (or other fresh or compote fruit)
100 ml whipped cream (I had Megle on hand)

Roll Top Preparation:
Separate the yolks from the egg whites in separate bowls. Add 4 tablespoons of sugar to the yolks and mix with the mixer until it changes color and becomes thicker. Whisk the egg whites and mix with the rubbed yolks. Gradually add the 4 tablespoons of flour. Stir gently from top to bottom until the composition is homogeneous. In the tray lined with baking paper, pour the sponge cake composition and bake in the preheated oven until the toothpick sample. Remove the tray with the baked pandispan from the oven, turn it over on a sheet of baking paper, remove the paper on which it was baked and we will twist the top as tightly as possible. Let the pandispan cool in this way and start preparing the cream.

Preparation of Cream Cheese and Berries :
In a bowl beat whipped cream. In another bowl we put the Fluffy Cheese together with the vanilla sugar, the sugar and the berries crushed with a fork.

Stir until smooth and then add whipped cream to mix.

Rolling Assembly with Cream Cheese and Berries :
We unwrap the cooled pandispan from the baking paper in which we rolled it and grease the surface of the top with the resulting cream, after which we roll it back in the baking paper and leave it to cool for a few hours, after which it can be sliced ​​and served.


Roll with Cream Cheese and Berries, can be powdered with powdered sugar or glazed with chocolate.

PS: The tray used for the rolling table has the dimensions of 31 & # 21522 cm (Length x width measured on the inside of the tray).


Cheesecake and Berries Roll

Roll with Cream Cheese and Berries

We can prepare something sweet with few ingredients, which we have at hand. I chose to prepare a Roll of Cheese Cream and Berries because Fluffy Cheese is not missing from the fridge, I had berries in the freezer, and at the late hour when I was inspired to prepare something sweet for Sunday it was enough to bury quickly something good and sweet. Instead of berries you can use cherries drained from compote or other fruits that you like.

Ingredients Countertop Roll with Cream Cheese and Berries

4 “S” size eggs
4 tablespoons flour
4 tablespoons sugar

Ingredients Rolled Cream with Cream Cheese and Berries:
280 g Fluffy Cream Cheese (from Delaco)
3 tablespoons sugar
1 sachet of vanilla sugar
80 g berries (or other fresh or compote fruit)
100 ml whipped cream (I had Megle on hand)

Roll Top Preparation:
Separate the yolks from the egg whites in separate bowls. Add 4 tablespoons of sugar to the yolks and mix with the mixer until it changes color and becomes thicker. Whisk the egg whites and mix with the rubbed yolks. Gradually add the 4 tablespoons of flour. Stir gently from top to bottom until the composition is homogeneous. In the tray lined with baking paper, pour the sponge cake composition and bake in the preheated oven until the toothpick sample. Remove the tray with the baked pandispan from the oven, turn it over on a sheet of baking paper, remove the paper on which it was baked and we will twist the worktop as tightly as possible. Let the pandispan cool in this way and start preparing the cream.

Preparation of Cream Cheese and Berries :
In a bowl beat whipped cream. In another bowl we put the Fluffy Cheese together with the vanilla sugar, the sugar and the berries crushed with a fork.

Stir until smooth and then add whipped cream to mix.

Rolling Assembly with Cream Cheese and Berries :
We unwrap the cooled pandispan from the baking paper in which we rolled it and grease the surface of the top with the resulting cream, after which we roll it back in the baking paper and leave it to cool for a few hours, after which it can be sliced ​​and served.


Roll with Cream Cheese and Berries, can be powdered with powdered sugar or glazed with chocolate.

PS: The tray used for the rolling table has the dimensions of 31 & # 21522 cm (Length x width measured on the inside of the tray).


Method of preparation

Eggplant roll with cream cheese and strawberries

Top: Prepare a small tray (25x20 cm), line it with flour or put baking paper and turn on the oven

Biscuit roll with fine cream cheese and raspberries

1. Put the biscuits on the robot, then knead well with melted margarine and mixed with chocolate.