Hot answers tagged rolling
You can try dipping it into acidulated water (water with acid added, either lemon juice or vinegar, or even a powdered vitamin c tablet). This should delay the browning, but I am not sure it will last long enough to hold the rolls overnight. You will have the additional problem that the nori will begin to soften overnight. See also: What's the best ...
It's most likely (in my opinion) that the air (and subsequently air bubbles) is being introduced into your fondant at the kneading process rather than anything to do with your rolling method or surface used to roll on. Perhaps experiment a little on a more gentle but firm (as opposed to vigorous) kneading method and see if that removes those air bubbles in ...
You will have to put on your asbestos chef's fingers and roll them while hot I'm afraid. You should leave them for about 15 seconds once they're out of the oven. If you leave them for too long to cool you can always pop them back in the oven for a few seconds to re-soften. One thing that might help you is silicon baking sheets. Not only are these very ...
I have never added butter to sponge sheets when making swiss rolls, jelly rolls, or anything similar in the past. It's just straight up bread flour, sugar, and eggs. I can only think of three possible reasons why butter might be added: To improve the flavour; To keep the sheets moist and help prevent overbaking, as any fat would be used in cake batter; ...
You could roll it between sheets of plastic wrap or parchment paper, if you have those.
As you're making a dessert, you could use confectioner's sugar, but you might want to reduce the sugar in the filling slightly. Superfine sugar can also work, but you'll end up adding more sugar to the crust in the process. Another alternative is to grate the crust using the largest set of holes on your box grater (you may need to re-freeze it for this), ...
Cornstarch or fine cornmeal would work fine. You could use bisquick or something similar in a pinch, though that may have consequences. All you're really doing is trying to keep it from sticking as you roll it out.
Traditionally one could use a rolling pin cover and pastry cloth that have been floured or dusted with powdered starch like cornstarch. For sweet pastries you can combine cornstarch and confectioners sugar. You can also lightly oil your rolling pin and rolling board. Other alternative rolling surfaces that are commonly used for pastry doughs include using ...
Placing whole avocado (with intact skins) in a water bath at 43°C for a couple of hours will deactivate the enzyme that causes browning. See Avocado Tests
I found this after researching a bit and tried the recommended method for kneading. According to it, too much folding while kneading causes air bubbles. So, to keep the air bubbles at a minimum, push out with the heel of hand. Stand stretched fondant up on it's side, push down, turn and repeat. I tried to fold as little as possible and instead of getting 6-7 ...
I'd buy a wooden dowel from the hardware store that has the same diameter you want the finished tubes to be. Lay the dowel lightly on top of the freshly baked cookie and use a small, offset spatula to lift one side of the cookie up over the dowel. Roll the dowel to seal the tube and then slide the tube off the dowel.
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