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-> Recipe Collection
-> Kugels and Side Dishes
malki22
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Wed, Feb 11 2009, 2:59 pm
I recently started makeing deli roll and the inside is too soggy. even when I bake and then cover to avoid burning its still so soggy. I put in mayo and musterd. any tips? Its like the inside isnt baked at all. Ive left it 2 hours some times
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chocolate moose
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Wed, Feb 11 2009, 3:25 pm
make a thinner inside layer. bake without covering. 20 minutes should do it, at 350. is your oven okay ?
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malki22
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Wed, Feb 11 2009, 3:50 pm
what do u meawn thinner inside layer? roll out the dough more?
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Stayci
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Wed, Feb 11 2009, 3:54 pm
The problerm may be in letting it stay in the oven for too long. Allow the oven to preheat, and then put it on 350 for only 20-25 minutes.
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Mommy F.
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Wed, Feb 11 2009, 3:56 pm
maybe you're putting too much mayo or mustard?
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octopus
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Wed, Feb 11 2009, 3:56 pm
how much mayo and mustard are you putting in? I only put a tablespoon of each (mixed together).
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tziviakayla
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Wed, Feb 11 2009, 4:15 pm
I put two layers of deli on the defrosted puff pastry dough. Then I put 9 spoonfuls (3 rows of 3 tablespoons) of honey mustard on top of the deli. I spread the honey mustard with a knife. I roll up the whole thing and place on a foiled covered cookie sheet or 9 x 13 pan. Bake it uncovered at 350 for about 45 minutes-1 hour, or longer, depending on how browned you like the outside.
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RightOnTarget
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Wed, Feb 11 2009, 4:40 pm
Bake uncovered. Covering it might make it soggy and don't put too much of mayo and whatever else u put in.
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chocolate moose
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Wed, Feb 11 2009, 4:43 pm
malki22 wrote: | what do u meawn thinner inside layer? roll out the dough more? |
if you are baking it for 2 hours to get it done, I'll bet you have too much deli inside the dough.
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lizard8
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Mon, Aug 24 2009, 6:18 am
I once had to leave my house for a little while my deli roll was in the oven. I turned the oven off and let it sit until I came back. After it baked again, it still stayed soggy.
Now I learned that just like cookies, one cannot half-bake deli roll! It needs to bake at around 350 until fully cooked.
good luck!
(from the girl who never grew up with deli roll)
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ClaRivka
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Tue, Aug 25 2009, 4:41 pm
never cover a deli roll. it will get soggy.
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Annie
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Tue, Aug 25 2009, 4:56 pm
roll the dough thin and don't use too much mayo/mustard. I usually just spread a thin layer of mayo or mustard then the deli, then roll, and I usually roll out the dough before hand.
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shopaholic
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Wed, Aug 26 2009, 6:05 am
Definitely don't cover it!! I just made one for Shabbos. Baked it uncovered, & even left it uncovered on the blech to reheat.
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DefyGravity
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Wed, Aug 26 2009, 6:13 am
How soggy is it on the inside? It's going to be a little wet on the inside to a certain extent - it's filled with items that contain moisture. So unless you want your deli roll to be a charred brick, it's going to be a little soggy on the inside.
Also, don't cover it while it's cooking.
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BeershevaBubby
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Wed, Aug 26 2009, 6:17 am
Make cuts about 3/4 of the way through, about 1 inch apart down the log. Bake uncovered and make a deli ring so the middle can get cooked too...
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RachelEve14
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Wed, Aug 26 2009, 10:43 am
Yesha that looks so good! When can I come for Shabbot ;-)
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BeershevaBubby
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Wed, Aug 26 2009, 10:22 pm
RachelEve14 wrote: | Yesha that looks so good! When can I come for Shabbot ;-) |
How about after the Chaggim?
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RachelEve14
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Wed, Aug 26 2009, 10:39 pm
YESHASettler wrote: | RachelEve14 wrote: | Yesha that looks so good! When can I come for Shabbot ;-) |
How about after the Chaggim? |
Sounds great! And you guys can come to us once. I would love to visit Ariel.
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wif
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Thu, Aug 27 2009, 1:13 am
YESHASettler wrote: | Make cuts about 3/4 of the way through, about 1 inch apart down the log. Bake uncovered and make a deli ring so the middle can get cooked too...
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Looks so good, I just dropped everything and ringed my deli roll! So pretty!
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sped
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Thu, Aug 27 2009, 5:57 am
Yesha - doesn't the deli dry out this way?
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