- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 132.85 (Kcal)
- Carbohydrates 22.53 (g) of which sugars 11.72 (g)
- Proteins 5.12 (g)
- Fat 2.81 (g) of which saturated 1.23 (g)of which unsaturated 1.49 (g)
- Fibers 0.26 (g)
- Sodium 42.90 (mg)
Indicative values for a portion of 52 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Advice
Storage: The biscuit dough is a sponge cake, you can roll it up and store it wrapped in tightly closed plastic wrap for a couple of days or you can freeze it.
Storage: The biscuit dough is a sponge cake, you can roll it up and store it wrapped in tightly closed plastic wrap for a couple of days or you can freeze it.
Can the biscuit dough be frozen?
Of course, you can roll it up, cover it with plastic wrap, and freeze it. When you need it, you will have to thaw it at room temperature, gently unroll it, and fill it as you like. If you need to make a layered dessert, freeze it flat.
Of course, you can roll it up, cover it with plastic wrap, and freeze it. When you need it, you will have to thaw it at room temperature, gently unroll it, and fill it as you like. If you need to make a layered dessert, freeze it flat.
Should the eggs be cold or at room temperature for the biscuit?
The eggs should be at room temperature, in fact, some pastry chefs slightly warm them to 95°F or beat them in a bain-marie.
The eggs should be at room temperature, in fact, some pastry chefs slightly warm them to 95°F or beat them in a bain-marie.
How to eliminate the egg smell from biscuit dough?
Being a base with a large amount of eggs compared to flour, it is necessary to flavor it to eliminate the unpleasant egg smell produced during cooking. Always use vanilla and add a citrus, such as lemon or orange zest, if you like, you can also combine them.
Being a base with a large amount of eggs compared to flour, it is necessary to flavor it to eliminate the unpleasant egg smell produced during cooking. Always use vanilla and add a citrus, such as lemon or orange zest, if you like, you can also combine them.
Why does the biscuit dough break and not roll?
This inconvenience occurs if you do not preserve the moisture. It is a very elastic base precisely because it is moist; if it dries out, it tends to break.
This inconvenience occurs if you do not preserve the moisture. It is a very elastic base precisely because it is moist; if it dries out, it tends to break.
Should the biscuit dough be moistened?
Being a sponge cake, it is a soft but dry base and should be moistened. You can avoid it if you use a very moist cream like custard, and if you prepare the roll the day before. I always recommend a light soak.
How to moisten the biscuit dough?
To moisten the base, use a brush and gently pass it on the inside. You can use espresso coffee, fruit juice, syrups, or liqueurs. Do not overdo it to prevent the dough from becoming too soft and breaking.
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