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Phase 2 of Tangzhong Test: Day One of Taste Test
Joined: Dec 12, 2005
Posted to Thread #30439 at 8:50 pm on Aug 13, 2018
Let me preface this by saying my original dough was perfection after coming out of the machine & sitting overnight in the refrigerator, well-wrapped in Saran. It rolled out without additional flour and did not spring back (so gluten had sufficiently rested) nor did it stick to the countertop. After adding a filling, it rolled up with no problems and could be easily cut into slices.
Ya, all that just went out the window. While not damp, the enhanced dough was a bit sticky to the touch. And even though I wrapped it securely in Saran, I opened my refrigerator this morning and there was a soccer ball next to the kale. It had ballooned into a rock-hard solid orb. I swear the tensile strength of that Saran wrap was tested to its limits on this. I could have practiced for the World Cup with this sucker.
After unwrapping the ball and punching it to deflate (that's a two-fer: deflating the dough while venting your culinary frustrations)...I laid it down whereupon it immediately stuck to the counter. I lifted the dough, floured the counter and it still stuck. So I dusted both sides of the dough AND the counter again and finally I was able to roll it out. It had a bit of spring, but I could roll it out to its normal 16x20" shape. Spread it with soft butter and then sprinkled on 1 Cup of white sugar mixed with 1 TBL of cinnamon and 1/2 tsp cardamon (per Dahlia Bakery roll filling). Then I tried to roll it up and that sucker was having nothing to do with it. The dough kept sticking and the granulated sugar kept schmooshing ahead, keeping me from making a tight roll and sticking to the counter or my fingers or both.
Then when I tried to cut it into slices, my fingers again stuck to the dough and the loose sugar filling opened up the spiral once each slice was cut.
Proofed it on the stove top (had convection option running) until my patience ran out and baked it for 30 minutes at 325 degrees (convection).
Photo shows what went down to Open Table. The first taste was fine...but then the first day is always fine. Dough was tender and the color looked good. I've saved two more for taste tests over the next 3 days and will report back.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 30439. Commencing Phase 1 of Tangzhong Test--merging science, math & baking. I'm right in the Venn diagram - MarilynFL - 8:01pm on 08/12/18 (13)
- Marilyn, Looking forward to Part 2 and your results.... [NT] - GayR - 12:03pm on 08/13/18
- ;) So glad to have you in my orbit, Marilyn - colleenmomof2 - 5:59pm on 08/13/18
- Phase 2 of Tangzhong Test: Day One of Taste Test [LINK] - MarilynFL - 8:50pm on 08/13/18
- Thank you for the update.......you have the patience of a Saint..... [NT] - GayR - 9:36pm on 08/13/18
- Gay, can you click on link and confirm if you can see it? I used the wrong link before. [NT] - MarilynFL - 9:58pm on 08/13/18
- Yes, I can see it now.....could not earlier.....they look terrific..... [NT] - GayR - 1:52am on 08/14/18
- Thank you, G. Day Two of Taste Test: It works! Just tasted one from yesterday and while - MarilynFL - 2:18pm on 08/14/18
- Marilyn, You seem to be in "Dough Heaven," and I am so happy for you.... [NT] - GayR - 2:26pm on 08/14/18
- Marilyn, your cinnamon rolls are beautiful! So happy to hear the taste is also good. [NT] - wigs - 5:22pm on 08/14/18
- 36 Hours later....baked cinnamon roll (cut a bit too thin) has a slightly dry feel to the mouth. - MarilynFL - 10:25pm on 08/14/18
- Have I mentioned lately how much I love you! Thank you for your detailed journey! [NT] - deb-in-MI - 12:41pm on 08/15/18
- Day Three (48 Hours out of oven): the baked roll is a bit drier today & the yeast is more pronounced - MarilynFL - 11:20pm on 08/15/18
- Day Four (72 Hours out of the oven): very slight change from yesterday. Same level of dryness, but - MarilynFL - 11:53am on 08/16/18