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Biscuit roll with coconut cream

Biscuit roll with coconut cream


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Make a syrup from water + sugar, let it cool and add it over the crushed biscuits and mix with 2 tablespoons of cocoa.

Separately we make coconut cream from powdered sugar + coconut + margarine.

We spread with our hands the first cocoa dough (made of cocoa + biscuits + syrup) on a food foil and on top we add the second coconut dough (made of margarine + coconut + powdered sugar). We roll tightly in foil and put the roll in the fridge for 2-3 hours .... Good appetite! :)



Biscuit roll with coconut cream

From the category & # 8222wow, how many leftover biscuits do we have & # 8221, I decided to make a kind of biscuit salami, but more special. And since at the time, my K was compulsive about anything with coconut, I thought about coconut cream. This roll is much better taken out of the freezer, it is not an ordinary one

So I gathered all the leftovers from the bags of vegan biscuits without sugar (either with chia, or with apples, or plain) and put them in the corner of Blendtec :)

500g sugar-free vegan biscuits (with & # 8222powder & # 8221 in bags)

  1. Grind the biscuits flour, add 1 cup of coconut flakes and carob.
  2. 1 tablespoon of the 4 honey is mixed in the rice milk, then gradually add over the resulting flour at point 1, until it reaches a soft consistency, but not liquid (like a plasticine). If necessary, add a little coconut oil.
  3. Divide the evaluation into 2 equal parts, each spread on plastic wrap like a pie sheet.
  4. The filling is made from the rest of the honey, 1 cup of coconut flakes and coconut oil.
  5. Put half of the cream on each sheet, roll it and leave it in the fridge or freezer.

a) you can replace the carob with cocoa and / or add chopped walnuts

b) in the coconut cream, you can also add grated almonds

c) if you find the rooster too nauseous, you can mix it with lime or lemon juice


Boil the ingredients for the syrup, until the composition is a little bound and let it cool, not in the fridge because it makes a pojghita, not exactly aesthetic. If this still happens, don't worry about it melting if you mix it with a little power. Meanwhile, 500 gr of biscuits are crushed, I beat them well on the head with the whisk in a bag.

The warm syrup is mixed with the biscuits resulting in a paste, it is finer the more the biscuits are crushed.

We let them breathe and a strong rum aroma and move on to the white composition.

We continue to rub them until it becomes a fine paste and the sugar is not felt at all, even if it is powdered.

Spread on a baking sheet the first sheet of cocoa, ie the black one with biscuits, then follows the white composition.

The sheet should not be as wide as a palm and a half and as long as it will reach. Depending on how long it is, you need as many bananas. I used 2. Do not be confused if you see them bent, straighten them easily by hand but without breaking them. But I didn't say where they were. So, the 2 little ones are placed on the length of the sheet on the side from you so you can roll it.

And we start the rotation as tight as possible, with the help of the baking sheet.
Refrigerate with it for a few hours, for sure success one night!

The recipe for the banana biscuit roll was proposed by Newme on the culinary forum.


The coconut biscuit roll is a quick, simple, economical and delicious dessert.

INGREDIENT:

280-300 g Petit Beurre biscuits
200 ml of milk
2 tablespoons cocoa
30 g butter that we melt
100 g butter
100 g Philadelphia cream cheese
120 g old powder
50 g coconut
1 teaspoon vanilla essence

Mix the ground biscuits with cocoa, milk and 30 g of melted butter until well blended.

From the obtained composition we make a rectangular sheet, using a twister. Let it cool while we prepare the cream, mixing the butter with the sugar until the sugar melts. Add cream cheese, coconut and vanilla essence, then mix until smooth. Grease the cookie sheet with this cream, roll it and let it cool for a few hours, or overnight.

We wrap the roll in a foil or cellophane, so that it keeps as well as possible. When we take it out of the fridge, cut the roll into 2-3 mm slices and serve.
Good appetite!


Roll without baking with biscuits and coconut cream

Preparation: Preparation of the worktop. The biscuits are crushed into small pieces, you can give them to your grating friend or you can grind them in the food processor. In the biscuit composition add the sugar, rum essence, cocoa and skim milk. Mix all the ingredients well until you get a composition that is neither too soft nor too hard, only good for shaping. If you find it too soft, add more biscuits. spread a baking paper or aluminum foil on the work table and spread the biscuit composition over it with a spoon until a sheet that is neither too thick nor too thin comes out.

Preparation of the cream. In a bowl, mix the mascarpone cream with the sugar, coconut and vanilla essence. Mix well until all ingredients are perfectly blended. Spread the cream on the cookie sheet and roll tightly.

Leave the roll in the fridge for about 2-3 hours then it can be cut. According to the wishes of each roll, it can be decorated with coconut or melted chocolate.


Rolled with coconut cream

Rolled with coconut cream from: eggs, concentrated coffee, sugar, cocoa, flour, walnuts, milk, sugar, margarine, starch, flour, vanilla essence and chocolate.

Ingredient:

for countertop:

  • 5 eggs
  • 150 ml concentrated coffee
  • 5 tablespoons sugar
  • 2 tablespoons cocoa
  • 3 tablespoons flour
  • 2 tablespoons ground walnuts

for cream:

  • 300 ml of sweet milk
  • 100 g of sugar
  • 100 g margarine
  • 4 tablespoons coconut flakes
  • 50 g food starch
  • 50 g flour
  • vanilla essence

for the glaze:

Method of preparation:

Mix half the amount of milk with the sugar, sifted flour together with the starch and pour slowly around the milk brought to the boil. Let it boil together, stirring constantly, until it begins to thicken. Remove from the heat, add the margarine, coconut flakes and lemon essence, then leave to cool.

Meanwhile, beat the egg whites hard with a pinch of salt, add the sugar and beat until melted. Gradually add the yolks, lightly incorporate the ground walnuts and flour mixed with cocoa, stirring from the bottom up. Pour the composition into a greased and lined tray and place in the oven for 30 minutes.

Pour over a damp kitchen towel and roll. Allow to cool. Unroll the roll, syrup it with concentrated coffee, spread the cream and roll it. Cover the roll with a layer of melted white chocolate and garnish with dark chocolate, then leave to cool for a few hours before being sliced.


Fasting recipe & # 8211 Biscuit roll

The coconut roll can be an ideal choice for a dessert during Lent.

Fasting recipe - Coconut biscuit roll

  • 1/2 kg of biscuits
  • 3 tablespoons jam
  • 200 g margarine
  • 3 tablespoons cocoa
  • 1 teaspoon coffee
  • 200 g coconut
  • 400 g sugar
  • esenta de rom
  • 200 g powdered sugar

Instructions Biscuit roll:

Prepare a sugar syrup, coffee and a glass of water. Then add cocoa, jam and mix well. The biscuits are passed through a mincer and mixed with 2 tablespoons of coconut and syrup until a homogeneous paste is obtained. (If necessary, add water) Divide the composition in two, spread each part on a plastic wrap and make two sheets. Prepare a cream from margarine mixed with powdered sugar and 100 g coconut. This cream is spread over the sheets, the sheets are rolled and left in the fridge for 2 hours. Good appetite! Recipe taken from the volume Fasting Foods, Sophia Publishing House


Biscuit roll with coconut cream

Boil the milk with cocoa and sugar.
Crush the biscuits as finely as possible (they can be ground in a food processor) and add the liquid over them, almost cold.
Knead the composition very well and divide it in two.
Spread the dough between the food foil and roll out a sheet with the rolling pin.

Beat the butter with the powdered sugar and add the coconut. Mix very well until smooth.
We divide this cream in two, for the two sheets of dough and we spread a part over a sheet. Roll it tightly in foil and put it in the fridge.
Remove the roll from the foil and slice it.
Very good!

Everything you need to know about the food processor

A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Festive cakes for the holidays

Rating: 4 & # 8211 585 votes & # 8211 45 min. The best biscuit and coconut roll. You get the most out of fruit and vegetable juice and enjoy a 100% fresh juice.

Biscuit candies drawn in chocolate Pastel De Leche, Pasteles, Dulces, Mcdonalds. Healthy Recipes, Dessert Recipes. Recipe of the day: Dessert roll of biscuits with coconut. Same as last year, plus the food norm. Chef invites you to enjoy traditional Romanian cake recipes but.

The girls from the kitchen kept preparing it, from where I was inspired. Dessert rolled with coconut 500 grams of plain biscuits 250 grams powdered sugar 3 tablespoons cocoa 250 ml hot milk rum essence Cream: 1 packet of butter 250 gr. This biscuit roll with mascarpone and coconut and sea nut is wonderful. Getting the books cake with honey and coconut tasty recipes now is not type of.

The combination between the top with ground walnut and the top with coconut, fine cream and biscuits. CAKE WITH WALNUT AND COCOA CREAM. CUBES WITH COCONUT AND CHOCOLATE.

Silvia Jurcovan says that she puts the whole countertop (I cut it) and then, all the cream on it.


Roll without baking with biscuits and coconut cream

Preparation: Preparation of the worktop. The biscuits are crushed into small pieces, you can give them to your grating friend or you can grind them in the food processor. In the biscuit composition add sugar, rum essence, cocoa and clad milk. Mix all the ingredients well until you get a composition neither too soft nor too hard, only good for shaping. If you find it too soft, add more biscuits. spread a baking paper or aluminum foil on the work table and spread the biscuit composition over it with a spoon until a sheet that is neither too thick nor too thin comes out.

Preparation of the cream. In a bowl, mix the mascarpone cream with the sugar, coconut and vanilla essence. Mix well until all ingredients are perfectly blended. Spread the cream on the cookie sheet and roll tightly.

Leave the roll in the fridge for about 2-3 hours then it can be cut. According to the wishes of each roll, it can be decorated with coconut or melted chocolate.


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