Ok, with the temperatures finally starting to feel like fall outside (in memphis, in Sept - go figure - LOL) i'm getting the itch! So, i'm ready to start my fall baking - first on the agenda is the pumpkin roll. This has become my nemesis the past few years - anyone have any good tips? When i bake it - i will take it and roll it immediately in a powdered towel - if it doesn't break then, it breaks while unrolling or while re-rolling with filling. Also - what's the best way to not have filling come out of everywhere? I'm dedicated to producing a successful, beautiful AND edible pumpkin roll this year. Any advice/suggestions?
2006-09-06 08:11:59 · 2 answers · asked by Weasel 4 in Food & Drink ➔ Cooking & Recipes
Is it possible that it's also too thick? I'm just stumped!
2006-09-06 09:02:35 · update #1
Make sure that you don't overbake it, remember about cary-over cooking, then when you fill it, don't push it out all the way to the sides, it will spread when you roll it out. Or if the filling is too runny it will run out. What else you could do is wrap it up with saran-wrap and put it in the fridge when it's put together to keep it all in place and pull out when you want some.
2006-09-06 09:20:12 · answer #1 · answered by jdecorse25 5 · 1⤊ 0⤋
Make sure you do not overbake it. It will be too dry and crack. Then when filling it do not spread so much filling on it.
2006-09-06 15:50:48 · answer #2 · answered by Anonymous · 1⤊ 0⤋