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 :(
twittermenot 22nd-Jun-2012 06:12 pm (UTC)
This is exactly what I was going to post!!

I make pumpkin rolls in the fall and this is how I do it without a problem.
doubletake 22nd-Jun-2012 06:53 pm (UTC)
If you're making a chocolate roll, you can dust with cocoa, too. I prefer to use a thick towel rather than a thin, flour-sack-like towel.
amaelamin_ 25th-Jun-2012 01:48 am (UTC)
so i guess sticky tops are normal for swiss rolls? is that why they're usually sugared?
amaelamin_ 26th-Jun-2012 12:13 am (UTC)
thank you!
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