Wednesday, October 27, 2010
Using this recipe and this mixing technique (the French Fold), I made some beautiful rolls and a braided loaf that was not quite as perfect. I was hoping the folding technique would make kneading feel less onerous, but I still got bored and frustrated at times. Perhaps with practice...
Also, the pastry chef at work and I have started a little series of cooking competitions with each other. Of course, as the first contest I proposed an item straight from the sweet side of cooking: cinnamon rolls. Needless to say, hers came out much better than mine, though I was pretty happy with my results and I learned a lot from watching her work (which was the whole point for me). Lessons learned: proof the rolls right up against each other and the walls of a pan to limit the outer surface area, which will get dryer and brown; put some brown sugar-cinnamon mix under the rolls so they get extra-gooey; baste with lots of butter that white glaze is important to the overall cinnamon roll experience. I actually preferred my bread to hers because it had a little chew, whereas hers was almost like cake. I used this brioche recipe, which I must try again, but only with a stand mixer: the dough took forever to mix, and was very stiff.