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 :(
lezi 25th-Jun-2012 04:41 pm (UTC)
When you bake it, are you using a parchment-lined baking sheet? And as far as rocking the roll--pardon the pun, haha--my old baking teacher always told us to sprinkle our work surfaces with plenty of granulated sugar before flipping the cake over. the sugar keeps everything from sticking and makes it easier to transition from sheet to roll.

Let me know if this works, or if you have anymore questions! I've made a couple Swiss rolls in my time at a bakery.
amaelamin_ 26th-Jun-2012 12:17 am (UTC)
yeah i left out the sugar, which is what caused all the problems. i didn't realise it was to help with the stickiness and rolling. thanks very much!
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