AMERICANA BANANA ROLL
Recipe By : BAKERS' DOZEN (FLO brAKER) SHOW #BD1A14
Categories : Amount Measure Ingredient
Preparation Method :
:
Banana sheet cake: 1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 large egg room temperature
1/2 cup mashed ripe banana :
(1 large)
1 tablespoon sour cream
1 teaspoon lemon zest
5 1/2 tablespoons unsalted butter room temperature
1/2 cup granulated sugar
Filling: 3/4 cup heavy cream :
(6 ounces)
2 tablespoons sour cream
1 tablespoon granulated sugar
1 teaspoon vanilla
Glazed Raspberries: 1 cup fresh raspberries -- room temperature
3 tablespoons red currant jelly
Position rack in lower third of oven; preheat oven to 375 degrees. Using a paper towel, lightly grease a small area in the center of a 12 x 15 1/2 x 1/2-inch baking sheet with solid shortening, and line the pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Lightly grease the foil with shortening, and sprinkle with allpurpose flour. Shake the pan to distribute flour, and tap out excess. Pour the flour, baking soda, baking powder, and salt in that order into the triple sifter or sieve. Sift onto a sheet of waxed paper to distribute the ingredients; set aside. Crack the egg into a small bowl, and whisk briefly just to combine the yolk and white. Combine the mashed banana, sour cream, and lemon zest in a small bowl; set aside. Place the butter in the bowl of a heavyduty mixer. With the flat beater (paddle), cream the butter on medium speed (#5) for 30 to 45 seconds, or until it is smooth and lighter in color. (This is a small amount in a large bowl, but you can adjust most heavyduty machines so the attachment reaches lower in the bowl.) Maintaining the same speed, add the sugar in a steady stream. Then stop the mixer, and scrape the mixture slinging to the sides into the center of the bowl. Continue to cream at the same speed until the mixture is light in color and fluffy in appearance (about 3 to 4 minutes). With the mixer still on medium speed, pour in the egg, very cautiously at first, as if you were adding oil when making mayonnaise. Continue to cream for 1 to 2 more minutes, scraping the sides of the bowl at least once. When the mixture is quite fluffy and has increased in volume, detach the beater and bowl. Tap the beater against the edge of the bowl to free the excess. With the aid of a metal spatula, lift half the flour mixture, and sprinkle it over the creamed mixture. Stir it in with a rubber spatula. Then add the mashed banana mixture, stirring to blend. Scrape the sides of the bowl with each addition. Add the remaining flour mixture, and stir until smooth. Scoop the thick batter onto five different areas over twothirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the twothirds of the sheet. Now extend it to the rest of the sheet in as even a layer as possible. (At first you will not believe it will cover the entire sheet, but it will. You do not have to rush. The layer will be very thin, but that is just the way it should be. It will increase in volume in the oven.) Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center. Remove the pan from the oven. Using a thinbladed knife, gently release any portion of the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release foil from the pan's edges. Finally, loosen foil from the bottom of the pan by gently lifting up on the flaps, and transfer it to a large rack to cool. Place a sheet of foil over the cake, and manipulate the foil in a tent fashion (this holds in the moisture as it cools, but prevents sticking to the cake). Cool for 30 1/2-inch cake For the filling: Combine the filling ingredients in a 1 1/2 quart deep mixing bowl, and whip them until some cream dropped from the beater or whisk does not disappear on the surface of the mixture in the bowl. Another test is to draw the beater or whisk through the center of the cream in the bowl; if the track stays in place, you are ready to spread the filling on the cake. The cream will appear soft, shiny, andsmooth but stiffer than for most desserts. It will coat the cake layer, sticking to it and staying in place when rolled. Assembling The Dessert: Lift the cake on its sheet of foil so that one of its long sides is parallel to the edge of your counter. (The cake will be rolled lengthwise.) Spread the cream evenly over the cake with a rubber spatula, up to 1 inch before reaching the long end farthest from you. (Some of the filling will move to that end as you roll.) Begin rolling by flipping the edge of the cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With you hands, wrap some of the roil around the roll to assist you in rounding the shape as you work toward the other end of the cake (otherwise, the cake will stick to your hands). Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it to disguise any cracks in the cake. Lift it onto a serving plate with the aid of a long, wide spatula or a baking sheet without sides. If desired, decorate top of roll with Glazed Raspberries. Glazed Raspberries: To decorate the top of the roll, place the raspberries into a 3 quart bowl. Heat currant jelly just until it's almost melted, but not hot. Pour the jelly through a strainer over the berries (push it through the strainer with a rubber spatula.) Gently slide the rubber spatula under the berries, and fold the two together. Repeat this three more times. The object is to coat the berries evenly. Carefully scoop the raspberries on top of the cake, down the length of the roll.
How To make Tvfn Baker's Dozen Recipes's Videos
You Should DO THIS When Making Scones #shorts
Hi Bold Bakers! I've made loads of scones over the years! When it comes to making the perfect scone, watch your liquids!
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????ABOUT GEMMA & BIGGER BOLDER BAKING????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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#scones #baking
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
Kouign-Amann Recipe Made Easy (One of the Best European Pastries)
Hi Bold Bakers! My Kouign-Amann recipe delivers the dreamy sweet, buttery European pastries! Learn how to make beloved Kouign-Amann in the step-by-step video.
Get the full written recipe (including all measurement conversions):
Watch Gemma’s Best Bread & Dough Recipes:
KOUIGN-AMANN CHAPTERS
00:00 - This week on Bigger Bolder Baking...Kouign-Amann Recipe
0:11 Dry ingredients
1:30 Wet ingredients
2:00 Kneading the dough
2:24 Proofing the dough
3:14 Knocking out the air
3:55 Chilling the dough
4:02 Making the butter block
5:32 Rolling and folding the dough
10:20 Chilling the dough
10:26 Prepping the pan
11:31 Sugaring the countertop
11:36 Rolling and cutting the dough
12:45 Shaping the Kouign-Amann
13:30 Final proof
13:55 Baking instructions
14:08 Tasting
???? ABOUT GEMMA & BIGGER BOLDER BAKING ????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
???? FOLLOW ME HERE, BOLD BAKERS! ????
???? WEBSITE (All written recipes can be found here):
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ALL RECIPES:
KOUIGN-AMANN RECIPE:
#pastry #europeanpastry #bestpastries
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
Bread Pudding Recipe
Ingredients:
2 cups Brioche bread chunks
1/2 cup Sugar
3 Eggs
1 cup Milk
1 tsp Nutmeg Powder
Butter for greasing
Method:
- Grease the baking tray generously with butter and keep aside
- Cut the bread into cubes and layer it in a line in the tray
- Now in a bowl, add the 3 eggs, sugar and nutmeg powder. Whisk everything together.
- Pour the custard over the bread and let it sit until the bread absorbs it all.
- Then bake it until it's golden brown and crispy from the top
- Serve with some sweetened cream and black coffee!
Crazy Cookie Dough: One Cookie Recipe with Endless Variations!
My Crazy Cookie Dough is the only Cookie Recipe you will ever need to make endless flavor variations. Make the best cookies and get the Written Recipe Here:
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When you're baking cookies, this easy cookie dough is the absolute perfect blank canvas for all of your favorite cookie flavors and cookie ideas. It has the perfect balance of brown sugar, white sugar, melted butter, and salt. The result is wonderfully decadent bakery-style cookies that are crispy around the edges, buttery, and chewy gooey cookies in the center, and rival Pillsbury cookie dough.
GET THE WRITTEN RECIPES (includes instructions and measurements):
Why make one batch of the same cookies when you can make any flavor variety you like? My Crazy Cookie Dough is the only Cookie Recipe you will ever need to make endless flavor variations. Make the Best-Ever Cookies including Chocolate Chip Cookies, Birthday Cake Cookies, Salted Caramel Cookies and any flavor you like with this one dough! So let’s get baking!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
???? FOLLOW ME HERE, BOLD BAKERS! ????
???? WEBSITE (All written recipes can be found here):
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Gemma's Bigger Bolder Baking Ep 183
#cookies #cookierecipes #cookiesrecipe
CHAPTERS
0:00 Intro to crazy cookie dough
0:50 Add and mix ingredients in a large bowl
1:28 Mix dry ingredients in a separate bowl
1:56 Mix the dry and wet ingredients together
2:05 Place in the fridge for 2 hours
2:23 Quarter cup scoops will make 10-12 cookies
2:58 Mix and match cookie toppings
3:15 Chocolate chip cookie recipe
3:41 Peanut butter cookie recipe
4:16 Nutella and hazelnut cookie recipe
4:45 S'mores cookie recipe
5:25 Birthday cake cookie recipe
5:57 Double chocolate cookie recipe
6:46 Instagram Live chooses salted caramel cookie recipe
8:03 Instagram Live chooses oatmeal raisin cookie recipe
8:48 Cookie review
9:11 Place on a baking tray and place in the oven
9:40 The finished cookies
10:11 Any other cookie flavor ideas?
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
Cutting long John donuts #donuts #shorts #longjohn
Brioche Pizza Cubes
Ingredients
• Oil
• Mozzarella
• Sweet Corn
• Salt
• Onions
• Capsicum
• Pizza Sauce
• Cheese Sauce
• Salt
• Pepper
Method
• Cut The Baker's Dozen Butter Brioche Bread into pieces and empty the cavity
• Add Onions, Capsicum, Sweet Corn, Mozzarella, Cheese Sauce, Salt, Pepper in a plate and mix them
• Add the filling into the bread and sprinkle mozzarella cheese, oregano, Chilli flakes
• Bake until golden brown