I am embarassed to confess it took 7 batches of trials only for cinnamon rolls lol. Do not get me improper. Though I did some dough-related tweaks, it was designing the filling and topping that gave me headache.

And take a look at the lovable form! I virtually modified the watermark to I-just-hit-puberty. by Jay 😆 lol

I like cinnamon rolls, however there are a number of issues that I understand as product flaws to the traditional ones that I wished to deal with (together with the tweaks):

• traditional cinnamon roll dough is on the stiffer aspect. However that is not the dangerous factor. It is the sugary filling that sucks up water from the dough, making the buns chewy, which I really feel isn’t the suitable texture for the buns. I fight this by doing excessive hydration dough using candy potato puree
• talking of weeping filling, I had this concept to stop weeping filling by cooking the filling with starch. The shortage of goo from this methodology is compensated by sticky cinnamon syrup glaze
• I will say it out loud: I hate icing. Icing make baked items style low cost. I typically surprise who would thought one thing like “Hey, you understand what these sticky sugary buns want? Extra sugar after all!” I used pastry cream as an alternative to reinforce mouthfeel.

Okay let’s get into it. These rolls are 4 elements bake: candy potato dough, tapé-singkong cinnamon filling, cinnamon glaze, and pandan scented tapé-singkong pastry cream. I did one thing new with the levain; it is salted levain. I wished the dough to haven’t any added sugar in it to keep away from the tip product being too candy. So I messed round with salted levain. And because it was the filling and the topping that gave me most headache, I received the chance to actually refine the fermentation schedule. It is like killing two pedophiles with one bullet.

Briefly, I find it irresistible! Whereas the levain took lengthy to mature, however the closing proofing was actually quick. And one factor I like probably the most about it, it has wider margin of error. I can let it sit for two  hours after doubling, and can find yourself simply positive. I may even do it in a single day. It is an enormous enchancment from being continuously nervous about it to simply actually sleep over it. I will do salted levain to any extent further.

I put the components down right here for a day, in any other case deleted.

And let’s discuss filling! It is a starch thickened filling, alongside butter, cinnamon, palm sugar, pandan juice, and a really particular ingredient; tapé singkong. It is fermented cassava root, fermented anaerobically till sugary candy and alcoholic. I imagine it is a spinoff of Chinese language candy rice, however with completely different starch. I like snacking on it, however utilizing it uncooked on sweets or in bread dough could be very overwhelming. I will discuss it extra later.

Illustration, tapé singkong

And since the filling did not weep, it means there is no such thing as a goo. So I compensated the stickiness with sticky glaze product of palm sugar, cinnamon, pandan juice, butter, and water.

As for the topping, I attempted making tapé singkong icing. Man, it was a slap on the face! Too intense and too candy for my liking. So I opted for the extra refined pastry cream, additionally with pandan leaves in it. I simply planted a pandan offshoot, and have plenty of pandan leaves within the freezer (my neighbor’s pandan plant received too bushy, so she gifted some leaves to me).

I used to be enthusiastic about making my very own tapé, but it surely’s ridiculously low cost, so I feel it is best to simply outsource it for the longer term to come back.

Verdict

I am glad. No weeping filling, the stickiness is there, the buns are mushy, and the creaminess of the cream that follows after every chew… Man. It was definitely worth the bother. And the tapé singkong actually got here by with out the depth of alcohol related to uncooked tapé. One factor that I really feel a very powerful is the salted levain. I will do it religiously to any extent further.

Subsequent, I will be revisiting some bake that has been on my bucket listing! I have been trying ahead for this, however no spoiler although!

Jay