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Biscuit mini-rolls with creamy strawberry filling
How to cook Biscuit mini-rolls with creamy strawberry filling
Step 1
Separate the yolks from the whites. Grind the yolks with half the sugar and salt until white, beat the whites with the second half of the sugar into a strong foam. Mix yolks with proteins.
Step 2
Sift the flour with starch and carefully add to the eggs, add the lemon zest and mix.
Step 3
Preheat oven to 200'C. Line a baking sheet with parchment. Spread the dough evenly on a baking sheet with a thickness of about 0.8 cm. Bake the biscuit for several minutes until golden.
Step 4
Remove the finished biscuit from the parchment and roll it into a roll while still hot and wrap it in parchment. Cool the biscuit in a roll.
Step 5
Prepare the cream: chill the cream and whip it. Stir strawberry syrup into whipped cream.
Step 6
Gently unroll the cooled roll and spread a layer of cream on it. Roll back into a roll and place in the refrigerator to cool slightly. Then cut the roll into mini-rolls and sprinkle with powdered sugar.
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