Livingston
Assistant Cook
Novice baker. For some years now I've been baking my mother's cinnamon roll recipe as gifts for family. I'll crank out 12-14 dozen 2 dozen at a time.
To learn, I take the opportunity to work on the recipe and technique each year and this year was no exception. This year's batches didn't get the rise I was looking for. I'd like to get some help understand this a bit more.
This is my attempt at converting the recipe to baker's measures (although it's still in cups).
Dry 9.77 C (68%), Wet 3.68 C (26%), Yeast .19 C (1%), and Fat .75 C (5%). The dry is flour, sugar, and salt. The wet is milk, water and eggs. The yeast is regular rise. The fat is oil (although I changed after the first batch or two to butter).
My first question is whether the ratio looks right for getting somewhat airy cinnamon rolls?
I made two changes this year after the first batch or two. I use two rises: the first for an hour right after the dough is kneaded and the second is after the rolls are formed in the pan. I usually let the second rise happen in a refrigerator in the garage over night but I found the refrig was very cold (an old refer and a very cold spell of weather). I decided to experiment by having the second rise done in a slightly warmed oven (just like the first rise).
Is there a difference in how the rise will be if you overnight in a cool place vs. a 1 hour rise in a warm one?
The other thing I changed (in an attempt to get a better rise) was to replace the oil with the same amount of butter. I creamed the butter and sugar together before adding the other ingredients. Will there be much of a difference in rise when using oil vs. butter as the fat?
I appreciate any insights. Remember, I'm as interested in understanding baking as I am in improving the cinnamon rolls.
Thanks
Liv
To learn, I take the opportunity to work on the recipe and technique each year and this year was no exception. This year's batches didn't get the rise I was looking for. I'd like to get some help understand this a bit more.
This is my attempt at converting the recipe to baker's measures (although it's still in cups).
Dry 9.77 C (68%), Wet 3.68 C (26%), Yeast .19 C (1%), and Fat .75 C (5%). The dry is flour, sugar, and salt. The wet is milk, water and eggs. The yeast is regular rise. The fat is oil (although I changed after the first batch or two to butter).
My first question is whether the ratio looks right for getting somewhat airy cinnamon rolls?
I made two changes this year after the first batch or two. I use two rises: the first for an hour right after the dough is kneaded and the second is after the rolls are formed in the pan. I usually let the second rise happen in a refrigerator in the garage over night but I found the refrig was very cold (an old refer and a very cold spell of weather). I decided to experiment by having the second rise done in a slightly warmed oven (just like the first rise).
Is there a difference in how the rise will be if you overnight in a cool place vs. a 1 hour rise in a warm one?
The other thing I changed (in an attempt to get a better rise) was to replace the oil with the same amount of butter. I creamed the butter and sugar together before adding the other ingredients. Will there be much of a difference in rise when using oil vs. butter as the fat?
I appreciate any insights. Remember, I'm as interested in understanding baking as I am in improving the cinnamon rolls.
Thanks
Liv