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SuperWify
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Thu, Nov 05 2020, 12:25 pm
flower2 wrote: | Mine is always perfect- I cut deep slits- almost all the way through and bake and 425 for about 25-30min |
My oven is fine. My cakes come out great. I’m wondering if I should try this way instead.
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devo1982
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Thu, Nov 05 2020, 12:56 pm
My suggestions would be as follows:
Lower temperature and a slightly longer cooking time
Check the top of the roll to see if it's cooking faster towards the end - cover with foil so it doesn't burn but allow the interior to keep cooking (like a turkey or a roast!)
Cut slits to allow steam to escape and heat to penetrate more effectively
Thinly rolled dough
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mochamix18
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Thu, Nov 05 2020, 1:02 pm
I stopped using puffed pastry for deli roll years ago. I use frozen mellawach instead and it come out perfect and crispy. For the sauce inside I mix a little honey mustard, onion powder, garlic powder and pinch of pepper and pinch of cinnamon.
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sunshine23
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Thu, Nov 05 2020, 1:05 pm
You are probably rolling it up too much. try just folding the sides of the dough over eachother and overlapping just a bit..
I find that helps it not be raw..
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Maryann
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Thu, Nov 05 2020, 1:21 pm
mha3484 wrote: | I had the same issue I started using the mini pastry sheets and I make individual ones. They cook much better and look fun to serve. |
isnt hard to roll up? like its too small ?
maybe I can just make a big deli roll and slice it into mini ones before baking?
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gold21
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Thu, Nov 05 2020, 1:23 pm
I bake my deli roll for 1.5-2 hours at 400. It's not raw or burnt.
I also cut slits. I use Pepperidge Farm puff pastry.
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mha3484
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Thu, Nov 05 2020, 1:25 pm
Maryann wrote: | isnt hard to roll up? like its too small ?
maybe I can just make a big deli roll and slice it into mini ones before baking? |
I use these instructions I dont find it so hard https://cookingwithtantrums.co.....olls/
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Maryann
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Thu, Nov 05 2020, 1:28 pm
ohhh thanks !!! so excited!
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lkwdlady
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Thu, Nov 05 2020, 1:57 pm
I use puff pastry dough squares. They don’t need to be rolled out.
I use lots of mustard, turkey roll, bologna but shouldn’t really matter.
I roll up each one and coat with egg, sometimes sprinkle sesame seeds.
I never had a problem with the deli rolls being raw in the middle.
Sounds like it’s an issue with the dough sheet... try the squares one week and see what happens.
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FranticFrummie
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Thu, Nov 05 2020, 2:40 pm
devo1982 wrote: | My suggestions would be as follows:
Lower temperature and a slightly longer cooking time
Check the top of the roll to see if it's cooking faster towards the end - cover with foil so it doesn't burn but allow the interior to keep cooking (like a turkey or a roast!)
Cut slits to allow steam to escape and heat to penetrate more effectively
Thinly rolled dough |
I used to have the exact same problem as OP, until I switched to this method. It solves all of the problems.
If you are covering with foil, make a light tent. Don't put it on too tightly, or you'll just end up getting a steamy mess. You want to deflect the heat, but still let hot air in, and moisture out.
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SuperWify
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Thu, Dec 10 2020, 7:53 pm
Guys wanted to thank you all!
I baked it last time on 400 for about 35 minutes. Used duck sauce on the outside only and honey and mustard inside. Cut slits.
The results were significantly better.
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Maryann
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Thu, Dec 10 2020, 8:05 pm
SuperWify wrote: | Guys wanted to thank you all!
I baked it last time on 400 for about 35 minutes. Used duck sauce on the outside only and honey and mustard inside. Cut slits.
The results were significantly better. |
What do you mean when you say you used duck sauce only on the outside?
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SuperWify
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Thu, Dec 10 2020, 9:47 pm
Maryann wrote: | What do you mean when you say you used duck sauce only on the outside? |
I normally smear duck sauce, mustard and honey on the dough before rolling up.
The last few times I rolled it up with just honey and mustard and coated the outside with duck sauce.
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Boca00
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Thu, Dec 10 2020, 11:34 pm
I've had this issue for a while. I tried slicing and it came out good but too time consuming.
Now I use only a top sheet and bottom sheet, load the middle with deli and seal the edges shut.
I score the top. When it's done, I slice it into sticks. Came out amazing.
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