I really suck at making bread. Maybe its just a karma that I kept saying how much I don’t like eating breads / buns.
Or maybe it’s a cause a suffering of breadophobia. Haha if that word ever exist.
LEt’s see, let’s dig out some old photos.
Breads breads breads. shaping, and baking them, fun. eating them, not fun. There were buns, vegetable loaves.
And this is a bap, something like focaccia, good for sandwiching tho.
Italian baguettes and vienna loaves.
Ciabatta, the italian slippers. Great for dipping in balsamic and rosemary infused olive oil.
and the one I detest most, white breads! Haha
Making breads is ok for me. Especially the braiding part! love!! Eating? I won’t sign up for it, well only if it’s in a burger or a sandwich form Hahaha .And just for your info, there are 12 steps in bread making.
- Scaling ingredients
- Mixing (either by mixing machine (10 minutes) or by hand (much longer time)
- Fermentation (which usually takes about an hour or more, or overnight. Dough would be double in size)
- Punching (to remove the air out from the dough)
- Scaling the dough (to appropriate weigths)
- Rounding (where u chaf them into balls)
- Benching (to let the gluten rest before moulding them, abt 10 minutes)
- Make up & Panning (moulding them into shapes)
- Proofing (usually takes up another hour and will double in size)
- Cooling (on wire racks to prevent sweat)
- Storing (either freeze them or eat them)
Anyways.. done with digging out old photos. Time for the cinnamon rolls.
I first saw this on The Pioneer Woman’s site. It looks uber yum. But then again, anything she cooks is like yum ! As for mine, the dough was too soft even though I left it in the fridge for a couple of hours. This was actually 2nd attempt. The first, I left it in the fridge overnight, and the dough over fermented (kind) cause it was very bubbly and smelt like a serious drunkard. But apart from the overly soft dough (If you’re making it, you should be aware of it) the rolls were pretty nice to eat.
(adapted from Pigpig’s Corner, scaled down to 15 pcs)
- 1 1/3 cup whole milk
- 1/3 cup vegetable oil
- 1/3 cup caster sugar
- 1 1/2 tsp dry yeast
- 2 2/3 cups plain flour (+ 1/3 cup)
- 1/2 tsp baking powder
- 1/3 tsp baking soda
- 1 tsp salt
- 100 g unsalted butter – melted
- 1/2 cup brown sugar
- Cinnamon powder
- Sultanas (optional)
- Mix the milk, vegetable oil and sugar in a pan.
- Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool for about 30 mins.
- When the mixture is lukewarm to warm, but NOT hot, sprinkle in dry yeast. Let this sit for a min.
- Add 2 2/3 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
- Add 1/3 cup of flour, baking powder, baking soda and salt. Stir mixture together. (At this point the dough will be quite sticky, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two. This will give you a firmer dough. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
- When ready to prepare rolls: Sprinkle rolling surface generously with flour. Form a rough rectangle with the dough. Then roll the dough thin, maintaining a general rectangular shape. Drizzle melted butter over the dough. Now sprinkle sugar over the butter followed by a generous sprinkling of cinnamon powder and sultanas.
- Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
- Cut the roll to approximately 1 inch thick and lay them in a greased baking tray. Leave a little space in between the rolls for them to rise.
- Let the rolls rise for 20 to 30 mins or until they look bloated, then bake at a 180? pre-heated oven until light golden brown, about 20-25 mins.
I used active dried yeast, in which the granules are actually bigger.
The ones most people use here is actually instant yeast, which are much smaller in size. They are slightly more active than dried. So if you’re using instant yeast, you can reduce the amount of yeast to 1 or 1 1/4 tsp.