RecipeCinnamon ScrollsDOUGH
2 ½ Cups Self Raising Flour 30g chilled butter cut into cubes 1 egg ¾ cup milk FILLING 100g butter softened 1/2 cup of brown sugar firmly packed 2 teaspoons ground cinnamon PROCEDURE - Dough 1. Preheat oven to 1800 C 2. Rub butter cubes into sifted flour. 3. Whisk egg and milk together then add most to flour mixture. 4. Mix with a butter knife to a soft dough adding the remaining egg and milk if needed. ( Note: liquid required for flour mixtures can vary). 5. Lightly need dough on a floured board ( do not over work) then roll out to a rectangle about 6mm thick. 6. Spread filling over dough and roll up along the long edge. 7. Slice into 2cm wide pieces using a sharp knife. 8. Arrange slices into a greased round cake tin or into a ring or slices on a greased/ paper lined baking slide. 9. Bake 20-25 minutes until ring sounds hollow when tapped. 10. Stand 5 minutes before turning out onto a wire rack to cool. PROCEDURE – FILLING 1. Cream butter and brown sugar with a wooden spoon. 2. Stir in cinnamon until well combined. |
CaramelisationCaramelisation is the oxidation of sugar. It is used a lot in food because of its flavour and colour. As this process occurs volatile chemicals are removed to leave it with its famous flavour. The reaction involves the break down of sugar and the removal of water(as steam). This process is a non-enzymatic browning process. The process happens in different temperatures for different types of sugars. Sucrose and glucose caramelize around 160C (320F) and fructose caramelizes at 110C (230F). In this recipe caramelisation is used for the sweet filling.
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