Sweet Roll dough

The first thing to remember is that the eggs should be at room temperature, and the oven should be put to warm up at the beginning of the dough preparation. Next, build a device for a water bath: a pot of boiling water and a bowl or another saucepan on it (the point is that the mixture is heated by steam).

Put a pot of water to warm up. In a bowl, break the eggs, add sugar and beat a little. Put the bowl on a water bath and beat intensively, preferably with a mixer, for 6-7 minutes. It is important to remember that the water under the bowl boils slightly, because if you overheat the eggs, they will curdle. The temperature of the egg mixture should not exceed 38 degrees. It should become much lighter and increase in volume by about 3 times.

When the mixture has reached the desired temperature and volume, remove the bowl from the stove and whisk until its contents cool. Now you can enter flour, which must first be sifted. It is better to add flour in small portions - one tablespoon at a time, without ceasing to beat.

Pour the dough into a parchment-lined mold and smooth it out. For the amount of dough that you will get, the size of the mold should be approximately 30x40 cm. The optimal height of the dough layer is 0.5 cm.

I will add that this dough is baked for 12-17 minutes (until lightly browned). It is important to remember that it is impossible to open the oven during baking, otherwise the biscuit will fall off. And also try not to overdo the dough in the oven, because then it will not curl up well into a roll. The finished layer of dough will need to be rolled together with parchment paper into a roll and sent to cool on the grill. It remains to prepare the impregnation and cream and the roll will be ready!

Successful culinary experiments!