Biscuit Roll with Applesauce and Custard (Biscuit Lazy)
by Editorial Staff
In this recipe, the whites are simply not separated from the yolks, so it is faster to cook the biscuit roll. BUT the lifting force will be less, the dough will be less thick, but for a roll, it is quite excellent.
Ingredients
For the cream:
- 400 ml of milk
- 4 teaspoon icing sugar
- 4 teaspoon sugar
- 4 teaspoon flour
- 4 yolks
- vanilla in pods or vanilla sugar
For biscuit
- 5 eggs
- 5 tbsp sugar
- 5 tbsp flour
- Apples for filling – 10 pieces sweet
- Powdered cinnamon sugar for sprinkling
Directions
- Biscuit roll preparation:
So, cream.
Mix 4 teaspoons of powdered sugar with 4 teaspoons of flour and 4 yolks until a homogeneous thick mass of a pleasant and characteristic yellow color is formed. - Here’s what you need.
- Pour 4 teaspoons of sugar into 400 ml of milk. And I put in just over half a vanilla pod. If not, you can substitute vanilla sugar.
Put on fire and keep until sugar is completely dissolved.
When the sugar dissolves, pour milk into the prepared yolk mass at a stroke, stirring constantly. Then pour everything back into a saucepan and over medium heat, stirring constantly, cook the cream until it thickens, not letting it boil.
The cream has thickened, so it’s ready. We remove it from heat, transfer it from the pan and leave to cool … As it got cold, I put it in the refrigerator. - About the filling for the biscuit roll.
We peel the apples, cut them into slices and then there are 3 ways:
1. We put them in the microwave for 10 minutes at a power of 300.
2. Blanch for 3 minutes in boiling water.
3. Cooking in a water bath.
Apples should not be mashed, they should be soft, but not boiled.
We take out, cool, and pass through a meat grinder. I got a lot of mashed potatoes, I ate it with a spoon, and some went to the roll.
- I made a biscuit from 5 eggs in the following proportion: for 1 egg – 1 tablespoon. a spoon of sugar and 1 tablespoon. a spoonful of flour.
- Beat the eggs until such a state and a 4-fold increase in volume.
- Add sugar on a spoon and continue to beat.
- Next, add flour, I mixed it with a pastry spatula gently from bottom to top.
- Line the baking sheet with parchment. And we distribute the dough. It spreads well and is easy to spread.
- Then in the oven, preheated to 200 degrees, for 10-15 minutes. We take out the biscuit, let it cool a little, and separate it from the parchment. I just turned it over on the same baking sheet and the parchment came off. If you find it difficult, you can put a wet towel on for a few minutes.
On the porous side of the biscuit, distribute the custard, then the applesauce, and roll up the roll.
The filling must be distributed, leaving the edge of the roll far from itself free, so that when folded it does not ugly crawl out.
- Hurray, the biscuit roll is ready! Sprinkle with cinnamon sugar!
Enjoy your meal!
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