huge disaster

suju-m
Posted on 06/22/2012 by helen_bakes
I recently tried to make a swiss roll, but it came out more like a swiss fold than anything because it kept breaking and refused to be a roll-like thing. The real problem here though is that the top of it [which was supposed to be the outer part of the swiss roll] came out really sticky - if touched, bits of it would easily come away stuck to my fingers or a utensil. It was so sticky that it was impossible to turn out onto a sheet to be rolled - it stuck to the sheet so that big patches came off. This isn't the first time something like this has happened to me - other baked goods also come out with varying degrees of stickiness.

WHY?

Please help :(
ladycelia 22nd-Jun-2012 03:02 pm (UTC)
Really need more information---what recipe did you use? Have you checked the temperature of your oven? When did you roll the cake (i.e., warm or cold)?
amaelamin_ 25th-Jun-2012 01:43 am (UTC)
i left the cake to cool too long, which is why it broke, but the stickiness of the cake and other things i've baked is the main problem here. another comment says that stickiness is normal, which makes me feel a lot better. thanks for commenting :)
This page was loaded Dec 21st 2014, 10:01 am GMT.