We would like to share a recipe for a brutal camouflage roll. You will love it!
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- Mix all the ingredients. This amount of the ingredients is enough for two rolls like my size. Therefore, you can safely take one half of the ingredients.
- Divide the drawing mass into two parts.
- Paint one in brown (red + green in approximately equal proportions).
- Color the second part in dark green. To do this, add quite a bit of red to the green dye.
- NOTE: It’s quite possible to do it without dyes by coloring the mass with cocoa. You will just have to replace a part of flour with the cocoa.
- Put the mass in pastry bags, and draw.
- Draw on the parchment, which is cut to fit the shape.
- If you are a bad artist, then place the desired drawing under the parchment, and translate it.
- Don’t paint on all the parchment. Only on the part that will be wrapped on top of the roll.
- Place the finished drawing to the freezer for 40 minutes.
- The dough is cooked quickly, so start with preheating the oven to 180C (356F).
- Let's prepare a flour mixture. To do this, just put the flour, cocoa, baking powder and vanillin in a bowl, and mix with a whisk until smooth.
- Separate the whites from the yolks. Whip the egg whites with a pinch of salt in a dry high bowl until foamy. Then, add 20 g (0.70 oz) of sugar, and whip until firm. Steadily whipped egg whites will not fall out of the dish if turned upside down.
- Whip the egg yolks with the remaining 25 g (0.90 oz) of sugar until fluffy and light.
- Pour the milk and sunflower oil into the whipped yolks. And whip again with a blender for a couple of minutes.
- Add the flour mixture, and whisk. You can use a blender.
- Add the whipped egg whites in parts, and gently (trying not to spoil the air structure) mix them into the dough, using a silicone spatula.
- The dough is ready. It will have a liquid, flowing consistency.
- Pour the dough onto the frozen drawing, and spread it with a spatula. Lightly knock on the baking sheet, and help the dough to spread more evenly, lifting first one edge, and then the other one.
- Bake the sponge biscuit in the oven preheated to 180C (356F) for 15 to 20 minutes. The surface of the finished biscuit will return to its shape when pressed with a finger.
- It’s very important not to overdry the biscuit, otherwise it will roll badly.
- Remove the finished sponge biscuit from the mold: draw a knife along the walls, and turn the biscuit over.
- Release it from the parchment on which it was baked, and turn it over again face down; twist it, placing a new sheet of parchment under the roll.
- Wait for the sponge biscuit to cool completely. Roll it up, and grease it with the crème; spin it again.