Handy tips and tricks; Scrolls
To get ready for this weekend’s scroll post (my husband has named these his favourite thing I have ever baked! Big call!) I’ve popped together a few handy hints for all your bread based scrolling.
- Keep your dough rising
The usual comment in a recipe is always ‘place your dough in a warm spot in the sun’. Now I don’t know about you but I always crave the carbs on those dreary, chilly winter Saturdays when there is not a ray on sun to be found.So how to cheat this? Put your oven on a low temp, heat up and then place a metal bowl of boiling water onto the lower oven rack. This gives you a lovely warm, moist (yes, I know we all hate that word…) environment for your dough to happily rise away.
- Storing your scrolls
If you can keep these scrolls for over a day without devouring them, kudos’ to you; I admire and envy your self-control! Any bread based scrolls are definitely best eaten on the day of baking but can be kept for up to two days. Store in an airtight container (in the fridge if you have meat or cheese in your savoury scrolls) and then pop into the oven or microwave for a quick heat up before serving. Scrolls can also be frozen for up to three months, just make sure you wrap individually and then store in an air tight container
- Shine on
For that super glossy finish to your scroll, brush with an egg and milk wash before baking.