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 :(
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natz_86 Case of the crumbly roll23rd-Jun-2012 11:43 pm (UTC)
I'm assuming the reason why your roll is breaking is because it's getting dry. I would recommend using a slightly damp towel to wrap it in to keep it from drying when it's cooling. As for the sticky business, you have me stumped...maybe it's not cooked enough?

I just as well would buy one from the local grocery store, but I never was a patient person :)

Good luck with your roll.

Natz
amaelamin_ Re: Case of the crumbly roll25th-Jun-2012 01:53 am (UTC)
i think i left it to cool too long while it was flat, and i should have wrapped it in a towel as you said. other commenters have said the stickiness is normal, which is also what the sugar coat is for. thanks for helping :)
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