|
I'm not sure if this is the right place to ask as it's not strictly bread, but it's still baking. I tried making some Cinnamon rolls this weekend, they came out okay, but the edges turned hard and crusty. Is there anything I should be adding to the recipe to keep the edges soft? This is the recipe I followed: http://allrecipes.co.uk/recipe/4727/clone-of-a-cinnabon.aspx
|
#
¿
Mar 7, 2016 12:45
|
|
|
|
| # ¿ Apr 19, 2024 10:01 |
|
|
Cymbal Monkey posted:If your oven has a fan, use it just to even out the temperature after you first put them in, like 30 seconds, and then switch it off. Your fan is drying the poo poo out of your rolls. Ah that's probably it, I have a super powerful fan in my oven. I'll also give it a go at a lower temperature like Cimber said. Thanks guys.
|
|
#
¿
Mar 7, 2016 21:38
|
|
|
I posted a little while ago about not being able to get a soft enough edge on cinnamon rolls. It was suggested I turn the fan off in my oven and cook for longer at a lower heat. I tried that and while it was slightly better it still wasn't as soft as I wanted. Today I made pretzels, and the edge on them came out precisely how I wanted it on my cinnamon rolls, the only thing that differed majorly in the dough recipe was I dipped the pretzel dough in a solution of baking soda and water before baking. Just hoping someone could explain to me the science behind why this gives a softer edge? Is it just the moisture from the water or is it something to do with the baking soda?
|
|
#
¿
Mar 25, 2016 23:36
|
|