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Biscuit salami, recipe prepared roll

Biscuit salami, recipe prepared roll

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This recipe is as simple as it is tasty!
Biscuit salami, recipe prepared roll.

  • 500 g plain biscuits
  • 100 g butter
  • 250 ml milk
  • 2 tablespoons cocoa
  • 150 g sugar
  • 150 g plum jam
  • 100 g poppy seeds for decoration

Servings: 20

Preparation time: less than 90 minutes

RECIPE PREPARATION Biscuit salami, prepared roll recipe:

Biscuit salami, recipe prepared roll

Melt the butter in a saucepan, add the milk, sugar and cocoa.

Chew until the sugar melts and the composition is close to boiling point.

Crush the biscuits and mix them with the liquid composition.

We turn the composition over a foil and flatten it so that we can put the jam.

At the bottom we arrange the jam, then with the help of the foil we roll it.

Over another foil we put the poppy and pass the roll through it.

Refrigerate for about 2 hours before serving.

Tips sites


poppy decoration is optional;


we can use any kind of jam;

Spinach roll

1. Melt the butter in a pan and place the spinach for 3 minutes. Then remove from the heat, add the cream, egg yolks and flour. Mix to taste the salt and pepper.

2. Mix the spinach mixture and beat the egg whites. Then add to the spinach mixture.

3. Bake paper in the baking tray of the stove, pour the sponge dough and spread it evenly. Bake for 15 minutes. Remove on a baking sheet and roll, leaving to cool in this way.

4. Roll out the roll, fill it with cream cheese over which the salmon is placed. Transfer to a cling film that is rolled tightly at the ends and left in the refrigerator overnight.

2 / 5 - 1 Review (s)

Biscuit salami childhood recipe

Biscuit salami childhood recipe & # 8211 a cheap and simple dessert. Tasty and aromatic biscuit salami, full of surprises: with walnuts, candied or dehydrated fruits and great aromas. To be done with the children.

I have already presented a few biscuit salami recipes within the Integra Summer School project. You could read those 7 different recipes of children.

Now I present to you my recipe for biscuit salami, as I did in the family.

In the life of every young future housewife (around 7-8 years old) comes the day when she makes biscuit salami, as a first easy dessert, made entirely from head to tail. Well, at Integra summer school I recalled this experience with the children. Because I was part of & # 8222joc & # 8221, I also made my own biscuit salami, as I did as a child.

We are not used to making biscuit salami with milk, as we have seen it is still done, on the grounds that it is very perishable (ie it spoils easily, can ferment by contamination with bacteria, milk being a good environment for their development). I make one sugar syrup aromatic and tasty that perfectly binds biscuits. Thus, the biscuit salami lasts 2 weeks in the cold, in the refrigerator.

Roll with lemon cream

  • Countertop:
    Separate the egg whites from the yolks. Whisk the egg whites, when they start to harden, gradually add the sugar and the vanilla sugar sachet. Beat well until the bowl is turned and they do not flow. Beat the yolks well with a pinch of salt. Add over egg whites. In the sifted flour add the baking powder and incorporate into the egg whites. The movements must be slow and in the up-down direction.
    Place a piece of baking paper at the bottom of a rectangular tray in which you will bake the pandispan. I used the 30/34 cm stove tray. When it is removed, turn it over on a damp towel and roll it on the long side.

Lemon cream:
Mix in a double-bottomed saucepan, peel, lemon juice, eggs and sugar until dissolved.
Put the pan on medium heat, stirring with a wooden spoon. The cream is not allowed to boil, but it must thicken, approx. 7-8

Remove the pan from the heat, add the butter and stir until incorporated. If you consider, you can strain the cream through a sieve (prepared in advance), to get rid of any traces of peel or donuts.

Turkish roll

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I found this recipe on a blog, I found it interesting if the oven is used. It's a very good recipe for hot days or for people who don't have an oven. I did it, but it didn't work out very well, it was the consistent type of flour that was to blame.

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3 eggs 1/2 red and green bell pepper a small carrot 2 strands parsley salt pepper a tablespoon of oil

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For the countertop:
250 g ground biscuits
50 g ground almonds
150 ml of milk
2 tablespoons cocoa
50 g melted butter

For the cream:
200 g sugar
200 ml of milk
2 yolks
35 g flour
100 g butter
50 g ground walnuts

Put in a bowl the ground biscuits, cocoa and ground almonds. Add the milk and melted butter and mix until the composition is homogeneous.

On a wooden bottom we put a food foil and spread the biscuit composition so as to obtain a rectangular top, which we cool while we prepare the cream.
We prepare all the ingredients so that we can work very quickly. Mix the yolks with the flour and then gently incorporate the milk, mixing well, so that it does not remain lumpy.

Melt the sugar. When it melts and becomes transparent, pour the mixture of milk and eggs over the sugar. Stir continuously, over low heat, until you get a thicker cream.

Remove from the heat and allow to cool. Incorporate the butter and ground walnuts, then spread the cream over the cookie sheet. We roll easily, with the help of the foil. Also with this we wrap the roll and put it in the fridge for a few hours.

Biscuit roll

The biscuits are passed through the mincer and mixed with the cocoa.

Boil the water with the sugar until it dissolves and then cools.

Mix the cooled syrup with the biscuits, cocoa and rum essence and knead (if the composition is too hard and cannot be stretched, add more water). Two composition balls are formed.

Separately mix the margarine with the powdered sugar until it binds (the mixture formed resembles a cream).

Spread the balls one by one with the whisk (as on the pie sheet), over which the mixture of margarine and powdered sugar is spread, then rolled and cooled in a cellophane.

Powder with coconut and cut into slices.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

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Cream and banana roll

1. For the dough, rub 4 egg yolks with the two types of sugar until you get a frothy cream, add a whole egg and mix well. Add the flour, little by little, and then the beaten egg whites. Pour the dough into the large stove tray, lined with greased paper. Spread the dough with a spatula and bake for 10 minutes. After baking, remove with paper and cover with a clean kitchen towel, slightly damp.

2. For the cream, boil the sugar and water over low heat until a thick syrup is obtained, which is slowly poured over the yolks, stirring constantly until completely cooled. Add the butter, melted chocolate to the bain-marie and the essence. Mix well.

3. Unroll the roll and remove the paper, spread the roll lightly and fill it with cream on which the peeled bananas are placed. Roll back lightly and place on the serving platter.

4. Grease the roll with a layer of whipped cream and sprinkle with a fork with melted chocolate in a bain-marie. Let it cool until the next day.

3 / 5 - 2 Review (s)

Biscuit salami recipe

500 g popular biscuits ,, 250 g shit ,, 350 g margarine ,, 250 g baked nuts and crumbs ,, 6 tablespoons cocoa ,, 1 cup powdered sugar ,, 1 tablespoon lemon peel / orange ,, 1 tablespoon rom.

Difficulty: low | Time: 50 min