What kind of bread do you like? Of course there are various types and colors of bread, but believe me, everyone must have a favorite bread flavor. I am the first, I really like every bread with a distinctive flavor. Like sourdough or cinnamon rolls. Both have a dominant taste, maybe because there is fermentation in sourdough so that the sour taste is thicker than the sweetness of carbs, while cinnamon rolls are more dominant in the taste of cinnamon accompanied by chocolate powder or palm sugar.
Believe me, not many people like both types. Once I asked some of my friends, they really didn't like both of them, preferring the type of coconut bread or chocolate filling. Am I the one who has a tongue with a strange taste?
If yesterday I made sourdough, then this time I suddenly thought of making cinnamon rolls. I have a lot of cinnamon that someone gave me. Farmers in Sipirok gave me cinnamon that they harvested when sending coffee beans last month. I have a lot of cinnamon stock, so it seems like it would be very delicious to make cinnamon rolls.
Just for fun because I was curious about the use of potato flour, so I made cinnamon rolls from 1/3 potato flour, of course using high protein wheat flour. So, it will be very soft because potato flour is usually used to make soft donuts too.
The ingredients:
- 250 high protein wheat flour
- 125 gr potato flour
- 1 egg
- 255 ml milk
- 50 gr sugar
- 6 gr instant yeast
- Cocoa powder and grated cinnamon powder mixture
- 50-75 gr cranberry
The above ingredients are non-negotiable except for the cranberry filling, because there is a lot of cranberry stock that must be used up by February. It would be a shame if it had to be thrown away and damage because it was not use.
Now, making the dough for cinnamon rolls is very similar to making bread in general, but the technique is slightly different. I don't heat the milk because I use potato flour, I'm afraid it will be very lumpy and difficult to knead. Besides, it's a bit tricky if it's already lumpy, because I don't use a mixer at all.
I kneaded it in the evening and then put it in the fridge overnight, to be honest, if it was longer (24 hours) then the dough would be very elastic. I took a little dough to save to make pizza if I wanted.
Now, the rolling technique in making this bread dough must be considered. I also proofed it for 30-45 minutes before putting it in the oven so that it would rise more and there would be a cavity that was just right for the bread to be softer.
I put it a little apart because it will rise later and when it is finished baking, it will rise even more. This bread is perfect for a glass of Americano!
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
Hey, Everyone.
I am Aswita, a housewife who really wants to create works from writing. It might be a little strange, but, I really like telling stories even if it's just a daily journal. I want to be friends with you, sometimes we can greet each other in the comments column. This world is very small if we don't greet each other. I hope you like my writing and so do I. I’m very enthusiastic about foodies, traveling, books, movies and many other things that always circle my brain.
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