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Site Layout: S6. DespairandHope Browser: Neutral Resolution: 1024 x 768 Profile Hello! This blog is meant to give you an insight of what cooking and baking is like. You will also learn the fundamental skills of cooking and baking. Leave a tag for any comments or questions with your name and I'll get back to you shortly. Chef Talk Fellow Chefs Amirah Angeline Atiqah Fadhilah Hamad Hisham Iva Jesscy Lydia Ms Azlina Nurul Raudhah Renuga Shahidah Shahirah Shin Yee Shi Ping Zarifah Archives
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Cinnamon Rolls
What you'll need:  Methods 1) Combine all dry ingredients.  2) Mix in wet ingredients. 3) Allow mixture to combine all ingredients together and form gluten networks.   4) Proof dough for approximately 2hrs or until double the size.   5) Punch the air out and roll dough into a rectangle.    6) Sprinkle cinnamon sugar and raisins and roll dough like you would a swiss roll.    7) Divide and cut the dough into 7 pieces and place into a greased pan. Allow it to rise 3/4 the size more. In the mean time, preheat the oven at 160 degree celcius.   8) Once the dough has risen, glace with milk and bake until the exterior is hard and hollow to the sound. 9) Leave it to cool before removing bread from the mould.  Let me now introduce to you the third and final recipe, Cinnamon Roll. It is classified as a type of bread as it uses yeast. Cinnamon Rolls are sweet and smells great. These rolls are usually eaten during breakfast or tea. They are more popularly known to the Westerners as compared to their Asian counterpart but it is increasingly gaining popularity here too. Cinnamon Rolls 500g Bread Flour 75g Caster Sugar 50g Butter 1 sachet Yeast (Approx 10g) 1 tbsp Milk 1 tsp Salt 250g Warm Water 1 tbsp Cinnamon Powder 2 Eggs, Beaten Filling Cinnamon Powder Sugar Raisins *Extra Milk for glazing Methods 1) Combine all dry ingredients using mixer. 2) Mix in the wet ingredients. 3) Allow the mixer to combine all ingredients together and also form gluten networks in the dough. 4) Proof dough for approximately 2hours or until double the size. 5) Punch the air out and roll out dough into a rectangle. 6) Sprinkle the mixture of filling and roll the dough like you would a swiss roll. 7) Divide and cut the dough into 7 pieces and place into a greased pan. Allow it to proof again until 3/4 the size. In the mean time, preheat the oven to 160 degree celcius. 8) Once the dough has risen, glace with milk and bake until the exterior is hard and hollow to the sound. 9) Leave it to cool before removing bread from the mould. Function of Ingredients Bread Flour: It is used as it has a high protein content. This means that there is high gluten content which is essential in bread making as the gluten networks help to make breads fluffy as well as give structure and shape to it. IFood Media LLC. (2010). Flour. Retrieved on September 8, 2010 from http://www.joyofbaking.com/flour.html Caster Sugar: Sugar gives taste to the bread. Sugar also aids in the fermentation of yeast to give out carbon dioxide and allow the dough to rise. Sugar also contributes to Maillard reaction whereby a chemical reaction occurs between a protein and reducing sugar in the presence of heat to produce browning. Butter: Provides flavour. Yeast: It is a leavening agent which causes the dough to rise through the process of fermentation whereby carbon dioxide is released. Milk: It provides flavour as well as contributes to Maillard reaction as milk is a source of protein. Salt: Gives taste. Warm Water: It is a suitable temperature for yeast to activate and start the process of fermentation. Cinnamon Powder: Provides flavour. Eggs: Provides structure to the bread when egg coagulates. |
