Aussie version of KA 's Tangzhong Cinnamon Scrolls

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yozzause on 13 Jan 2022 at 05:09
After seeing a posting of King Arthur Formulas i thought id better try one and i chose the Cinnamon Scrolls with Tangzhong . i did re jig the formula as i wanted to finish up with a dozen 100g scrolls.i can confirm that the scrolls are super light and fluffy, whether they last long enough to report on the keeping qualities is a little in doubt i even made the butter /cream/ vanilla topping too.Tangzhong is 50g flour and 250g water brought to the boil making a roux set aside to cool The rest of the dough consists of 600g flour; 6.5g salt ; 40g butter; 80g sugar; 26 f/c milkpowder; 26g dry yeast; 13g liquid malt : 107g water: i did add a lttle more as the dough mixed Bulk fermentation time was 2 hours. The cinnamon filling was made using 28g melted butter; 214g of light brown sugar :20g of ground cinnamon. all of this went onto the pinned out rectangle of dough which was then rolled up and cut into 12 pieces placed into well buttered deep pans and proved for just shy of an hour baked for 20 minutes at 180 in a gas oven the scrolls were washed with a lime juice and sugar syrup and allowed to cool on a wire rack The icing was made with 42g butter ;170g icing sugar and 20g of fresh cream. Watch out Bigloaf !       

So fluffy! Nice work

all of this went onto the pinned out rectangle of dough

Pinned out? To keep from contracting? I've wondered about this but never tried it

the scrolls were washed with a lime juice and sugar syrup

Lime juice and sugar... that sounds really interesting. I've been incorporating more fresh citrus into a lot of stuff I make (savoury and sweet) including pulp and have been amazed at the extra dimension it provides. 

Sorry HC, pinned out refers to the use of a rolling pin, the dough shouldn't want to contract  (resist) if given a good bit of bench rest following on from pre shaping. the pinning out is just to get the nice even thickness and a good amount of coils.

 i used the Limes as i have a patio lime growing in the garden that produces lots of limes smaller than golf balls and the tang of the fresh lime juice is great for countering the sugary syrup . the wash is really to give that lovely shine to the product the lime adds another flavour dimension.

I too love citrus and im seriously looking at having a go at making my own candied peel for use in baking! 

i think using fresh citrus is great the orange poppy seed loaf is superb when using citrus pulp rather than just the strained juice. 

i can confirm the scrolls were still lovely and soft this morning another two lost to testing research. 

Now Lime and cinnamon is a flavour combination I’ve never had to my knowledge.  That is an interesting idea Derek, how prominent is the lime given the cinnamon filling is going to be pretty strong?

Benny

Hi Benny the Lime is just a hint of a tang that is really only in the crust of the scroll although going over them with the brush a couple of times does allow a bit more to seep through, for me its the aroma that comes from the brushing on of the syrup to buns tops that have just emerged from the heat of the oven. With these buns you of course have the gooey caramelly bottoms too!                                                                                                            Its the first time ive mixed the light brown sugar the cinnamon and the melted butter together and applied but it worked really well and resembled damp sand in texture previously i just mixed dry sugar and cinnamon and used a wash over the dough piece to aid sticking. i did still apply a light dampening of the doughs surface before pouring on all the mixture.

Regards Derek

Not all sugars are created equal, and different types can produce profoundly different results when you bake. Let's break it down:WHITE CRYSTAL SUGARUsed for everyday baking and sweetening, white sugar is made of uniform crystals giving it a regular texture and consistency. It can also be switched out for regular brown sugar if you prefer a chewy choc-chip cookie or a light caramel taste.CASTER SUGARA superfine white sugar (with small crystals) which dissolves easily, caster sugar is perfect for making meringues, jellies, puddings and other baking. It can also be used to sprinkle over fruit or baked products.PURE ICING SUGARIcing sugar, or powdered sugar, is a 100 per cent natural sugar in a powdered form. It is often used in cakes, shortbreads, icings, cream fillings and fondant or anywhere a soft, finished texture is required. It is also available as icing sugar mixture, which contains starch, usually from tapioca, to help prevent lumps forming.BROWN SUGARUsed in both sweet and savoury recipes due to its lovely caramel flavour, brown sugar is a soft, fine granulated sugar. It contains a concentration of natural syrups giving it its soft natural caramel colour and aroma. Notoriously hard to soften, brown sugar is also available as dark brown sugar, which contains natural molasses syrup.RAW SUGARA natural granulated sugar which is golden in colour and tastes a little like honey, raw sugar is usually used as a sweetener for coffee. You can also find it in recipes for biscuits and cakes made with wholemeal flours and other less processed ingredients. It is also available as raw caster sugar, but these varieties cannot be used as a substitute for white sugar, unless stated by the recipe.GOLDEN DEMERARA SUGARA small grained sugar, rich golden in colour with a subtle molasses flavour, golden demerara sugar is another type of raw sugar, and can be used in its place when baking. It's also perfect for sweetening coffee.PALM SUGARMade from the sap of the sugar palm tree, you can find palm sugar sold in hard cakes. Usually light brown in colour, it's mostly used in Asian food and usually grated to measure. It can be substituted with brown sugar and makes a great syrup to drizzle over pears or pineapple wedges.COCONUT SUGARMade from the sap of cut flower buds from the coconut palm, coconut sugar is often confused with palm sugar. It is subtly sweet with a caramel flavour and comes in crystal, granule block or liquid form. It has a lower GI than other sugars and can be used in coffee, tea, baking and cooking.RAPADURA SUGARThis sugar is an unrefined sugar with a unique caramel flavour, fine grain and gorgeous golden colour. It's made by evaporating the water from the organic sugar cane juice. Sometimes called panela sugar, it can be substituted for regular sugar in drinks and baking.

Who knew there were so many types of sugar!  Thanks for the recap.  Your scrolls look amazing and I love the hint of lime you added.  My wife’s Christmas cookie bake-off included one with orange peels and it was fantastic.

Best regards,

Ian

Hi Ian  i thought the article from Womens Weekly was worthy a share.

Still very hot here for baking, next week we will hit 40 degrees again and night time temps in the high 20.s

 The town of Onslow up north on the coast that i have visited a few times for fishing reached a staggering 50.7 degrees yesterday. On one of the visits that we made and it was hot then too the Pub was closed  a real catastrophe!

Stay safe stay COOL

Derek

Yup. Jaggery is fun to use, too for its flavour, if you don't mind grating it. Discovered that one at an Indian market. And turbinado is nice for crunchiness on top. I kind of imagine that lime glaze with a turbinado sprinkle might be nicely crunchy (I like crunchy stuff).

I like discovering the flavour nuances from the less processed stuff.

My palate is not great but I learned a lot from roasting coffee where a bean had a surprising range of flavours to offer if I could avoid destroying them in the roasting process :) Florals, fruits, sweetness, cacao, etc. It seems everything can have tasting notes.

Lovely! Will make as soon as I can get some limes, although maybe it'll be nice with some mandarins... or raspberry.

Just wanted to check - that's 26 grams of full cream milk powder.

 

-Jon

Yes Jon that is full cream milk powder. limes or oranges or what ever its just enough to wet the sugar before micro waving to melt the sugar, i am just so lucky to have an abundance of citrus in the garden with the first of the panama red passion fruit just starting to drop. As i said to Benny it only has a hint of  flavour as its just applied to the outer crust, but can be detected on the taste buds of the tongue.

regards Derek  

Hi Derek,

Your scrolls look absolutely delicious 😋😋😋. I love your idea of applying a citrus syrup. I'm going to borrow your idea to make my Kouglof more lemony. My Kouglof is not lemony enough even though I've used lemon zest (almost two lemons') + 0.7% lemon extract + 5% lemon juice. I'm afraid to add more lemon juice because I also use 3% CLAS (acidic) in the dough. Adding more lemon juice might degrade the dough. Thanks for the inspiration/solution! If you have any other idea on how to make a  bread lemony, please share!

Thank you!

Yippee

 

P.S. I feel excited because I'm about to perfect this recipe!

20220114 Kouglof - Copy.jpg

 

Hi Yipee

 Thanks for your comments to my post,  the  Kouglof could easily be brushed with the citrus syrup as soon as its turned out and hot if you don't like the stickyness then you can add a gelatine leaf to the mixture so get the shine the taste and less sticky fingers.

How is the Kouglof  served?

Another possible way to get a bit more citrus .flavour is perhaps Kaffir Lime leaves  finely chopped in the mix, i fortunately have a tree in the garden too.so can easily get those, i know that they are used in curries and soups a lot.

On another note i am keen to have a go at the CLAS that you described so well before and have purchased a constant heat source just got to get around to finding the time to get started.

kind regards Derek

Kuoglof = Alsatian brioche. It's my dessert bread. I usually eat it plain or sometimes with hot chocolate. Other people serve it with tea or coffee.

I have a kaffir lime tree, too! I planted it for its leaves. Thai curry is not the same without them.

Yippee

Hi Yippee!  This is a gorgeous photo and I look forward to you posting your final recipe.  I have a lemon pound cake recipe that I make pretty often, which also uses a lot of zest, juice and extract.  The extra steps I take is to rub the zest with the sugar--I swear it makes a difference to push that lemony flavor into the sugar grains.  The other thing I do is to make a lemon simple syrup, which gets brushed onto the cake after baking.  I poke holes in the bottom of the cake with a toothpick, while it is still in the pan, and brush a lot of syrup on, letting it really soak into the cake.  You can do the same into the top once you take the cake out of the pan, but you have such pretty nuts on the top of your cake I'm not sure that would work.  But, you could brush on the syrup and re-affix any nuts that come loose and just not poke any holes.  I usually serve mine with mint whipped cream, so the little holes get covered up.  The cake gets better after sitting a while and all the syrup spreads through the cake.  I don't think these methods would work with a delicate batter because it would make the cake too wet but it seems to work well with a pound cake.  Can never have too much citrus in my book!