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  • 0 posts edited
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  • 8 votes cast
Oct
29
comment Xanthan Gum for Cinnamon Rolls
Cinnabon uses gum. Trying to do a copy of theirs.
Oct
22
comment Commercial Bakery to Provide Dough
I'd like to know -- generally -- what the process would be.
Oct
22
comment Commercial Bakery to Provide Dough
We don't have any control over the yeast. It's a type of bread that they make that's really good -- and we're going to source the dough. Whatever amount of yeast is in it will not change.
Oct
22
comment Commercial Bakery to Provide Dough
Quantity unknown, but the restaurant will have a fridge, proofer, steam oven.
Oct
22
comment Commercial Bakery to Provide Dough
Not yet. Want to go there with some basic idea first. This is preliminary research. Also, the bakery doesn't have experience supplying dough.
Oct
18
comment Xanthan Gum for Cinnamon Rolls
@Stephie - the xantham gum is to make the filling ooey gooey. Helps prevent the filling from falling to the bottom of the pan.
Oct
18
comment Margarine vs Butter in cinnamon roll schmear
Do you not buy into the higher melting point argument?
Aug
18
comment Substituting butter for oil: Does it matter for baked goods?
82% oil or 82% fat???
Aug
13
comment Double Layer Piping Tool
@AirThomas - lucky for some who are near a Beard Papa's! Perhaps you can do some reconnaissance and figure out how things are done??? :)
Aug
13
comment Double Layer Piping Tool
@Jefromi - the goal is to make something similar. I can kindda make cream puffs, but don't actually like the texture of the shell. A pie/cookie crust would be nice. See updated question. I put a photo.
Aug
13
comment Double Layer Piping Tool
This says it's double crusted/layered: bravetart.com/blog/BeardPapas
Aug
13
comment Double Layer Piping Tool
@AirThomas - this recipe seems to suggest that there is a crust kristygourmet.blogspot.co.nz/2013/02/…
Aug
12
comment Double Layer Piping Tool
Good point. And this is the reason I am asking. Are you familiar with static.sg.groupon-content.net/40/36/1338884753640.jpg? From my understanding, it's a pate a choux wrapped in some sort of cookie crust. Am I wrong?
Aug
10
comment what is the correct consistency for cream cheese frosting
Can you please explain your measurements? Is this like Bakers' Percentage, but using the cream cheese for 100%?
Aug
6
comment Margarine vs Butter in cinnamon roll schmear
Thanks for shedding some light on the issue. :)
Aug
6
comment What are Good Resources for Baker's Percentage Ranges?
Might be a worthwhile review to look at about Ratio: amazon.com/review/R1XD6BACB02CVE/…
Aug
4
comment What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
Aaronut, does having higher fat and sugar content make the bread less chewy? Would adding more gluten to the dough (e.g. by adding Vital Wheat Gluten?) make the bread chewier?
Aug
3
comment Why are Cinnabons so soft and moist?
Would bread flour, due to its higher protein content, mean softer and moister buns? Does more fat mean moister and softer buns, too (i.e. should I be looking for milk and butter with the highest fat content?)? How about hydration levels - how does that affect things?
Aug
2
comment Why are Cinnabons so soft and moist?
Hi JoleneAlaska - I'm having problems logging into chat. It's logging me in as another one of my accounts on SE. What is the very necessary step that I'm skipping? Practice? :D I tend to take an interest in the science behind food (thank you Alton Brown!), so my questions tend to lean towards the technical aspects of cooking.
Jul
31
comment Additives to make bread soft and moist?
Scaled flour? You meant scalded milk, right?