Roly-poly
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the dough
Make a biscuit crust with the flour.
Roll out the dough to ½ inch thick.
Spread the fruit evenly over the dough.
Fold the dough to enclose the fruit.
Steam
Dip a cloth in boiling water, dust it with flour, and wrap it around the dough tightly, leaving room for it to expand.
Steam for 1½ hours.
Serve and finish
Serve with boiled sauce.
Steam without a cloth for 1 hour.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- All-purpose flour
- Forms the biscuit crust that holds the dough and fruit together during steaming.
- Fruit
- Provides the sweet, moist filling that flavors the rolled dough.
The step that matters
Wrap the dough tightly, leaving room to expand. Steam makes the dough rise and swell as it cooks. A tight wrap with space left inside lets it expand evenly, while a cloth wrapped too snugly can restrict the rise and leave a dense or misshapen roll.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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