This week I wanted to play around with my cinnamon rolls. I found a new recipe that was similar to the one I typically use, but also a smidge different. Both recipes use a yudane, or tangzhong as well as a stiff starter. The new recipe uses brown sugar instead of granulated sugar and includes eggs. My usual recipe does not include eggs. I also had time to play around with rolling the cinnamon rolls differently. It’s always nice to play around with things! I made a whipped caramel sauce (melt 1 cup sugar on stovetop; add 50g butter; add 2/3 cup half and half; add a bit of salt; add 1 tsp vanilla; cool in fridge overnight; whip the next day) to put on them. Yum!
I made some new bagels as well this weekend. I used my usual recipe but added raisins and a cinnamon swirl in the middle of the bagels. These took more time to roll out because each one needed a spoonful of cinnamon sugar mixture before rolling them up. Still, it was fun to do and turned out great!
Lastly, I played around with trying to perfect my cookie dough base with chocolate. I bloomed some cocoa powder in water and espresso powder. Then, I added the cocoa powder to my cookie base. I ended up adding about 1/4c more fresh milled flour to the dough just to make sure it wasn’t too wet. Then, I added the Oreos. The cookies turned out great.
