8 tasty nut roll tin recipes (2024)

FAQs

What is a substitute for a nut roll tin? ›

Tall fruit juice cans make an ideal substitute for nut roll tins. Use a can opener that will remove the top rims from the cans. Be careful as the edges will be sharp. Wash and dry the cans well, and grease the insides.

Wrap leftovers tightly in plastic wrap and store at room temperature for up to 1 week. The nut roll can be frozen by wrapping in plastic wrap, then again in foil, and stored in the freezer for up to 2 months.

Nut rolls will crack or have a 'blow out' when the dough is rolled too thin, especially on the final roll. Keep the dough just above ¼ inch in thickness.

INGREDIENTS: ROASTED PEANUTS, SUGAR, CORN SYRUP, PEANUT FLOUR, REDUCED LACTOSE WHEY (MILK), PALM OIL, STARCH, SALT, COCONUT OIL, NATURAL AND ARTIFICIAL VANILLA FLAVOR, SOY LECITHIN, MODIFIED SOY PROTEIN, NATURAL FLAVOR.

Substitutes for nuts include dried fruit, chocolate and seeds, such as pumpkin or sunflower. Of the nine major food allergens, two are nuts — specifically peanuts (technically a legume), and tree nuts, including almonds, Brazil nuts, cashews, hazelnuts, pecans, pistachios and walnuts.

Use alternative tins

You could arrange the roll shapes you make in a round sandwich cake tin, lined and greased, making sure they're snugly all together. Prove and then bake in the tin to make a great tear and share loaf.

A: Nuts can't expire; however, they can change in taste or go rancid. Nuts contain much-unsaturated fat, an oil that makes nuts likely to go rancid. Nuts spoil faster when exposed to light, air, or heat. No fuss; cool, dark, and air-sealed are the three trifectas to storing nuts properly.

Dough is too dry – If it's cold and dry out, you may need less flour. That's why you should always gradually add flour instead of adding it all at once. Dough cracks or splits – If your nut rolls split open while baking, there may be too much filling or the dough was too dry or didn't rise.

If you're only a day or two away from your party, you can also just refrigerate either the dough or the shaped rolls — they'll keep just fine without even needing to go to the freezer. Whichever method you end up using, three days in the fridge or a month in the freezer is about the maximum that I recommend.

Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

Why did my homemade rolls get hard? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

As an added perk, candied nuts would maintain more crunch in your cake thanks to that sugary coating on the outside, which helps protect the nut from the cake's moisture. There's also the opportunity to incorporate spiced flavors into the mix.

It has a nougat center that is surrounded in a layer of caramel and then covered with salted Virginia peanuts. Pearson's use of reduced lactose whey makes this confection easier to digest for lactose-sensitive individuals. The Salted Nut Roll is available in a variety of sizes - . 5, 1.8 and 3.25 oz.

1933 – Kraft creates first Caramels. 1938 – Krackel bars came with the almond among its ingredients. Soon creators decided to take it out. 1941 – Six colored M&Ms.

Seeds – a nut-free source of roasted pumpkin seeds (pepitas) or sunflower seeds makes a great replacement for nuts in granola bars, breads, and “butters”.

ive never used the specialty pan for swiss roll type cakes and we do them at work with just normal 1inch deep baking sheets on parchment. I use a baking sheet with a lip all the time and line it with parchment.

Make a cake pan out of aluminium foil

Did you know you can make a reusable cake pan completely out of foil? The trick's to draw the outline of any shape that you want by folding foil to create the walls of the pan.

You will need a clean counter or board, rolling pin, bread dough, flour, bread pan, and butter or cooking spray.