April 2, 2008 - 6:15pm
The secret to a light, moist sweet rolls even after few days old?
Does anyone have the secret for a light, moist sweet rolls even after few days old? I have tried...tried....dozen recipes and failed! Please help!
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The secret to a light, moist sweet rolls even after few days old?
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I have two ideas:
The disadvantage of course is that you need to take a bit more time when you want a roll, but in the case of freezing the baked rolls, it shouldn't be all that much more time.
Russ
mzublin,
I've made sweet breads that stay fresh for days. Take a look at my blog on TFL. The hokkaido milk loaf is a very popular soft bread that stays fresh for days-at least in my case it does. My cinnamon swirl bread has shown similar performance.
I store my bread, sliced, in a plastic bread bag at room temp. I always make sure the bag is wrapped snug around the bread. We only eat a few slices for breakfast and so the bread lasts quite long and stays fresh for just as long.
The freshness also depends on the fat content and moisture content in your bread. If your bread has no fat added to it then it will quickly go stale.
BNB.
the water roux is a very effective method to preserve bread tenderness for several days.... and it's super-cheap, too! I pregelatinize 10% of the flour. In my opinion it's the best performance/price method: zero cost and a lot advantages.
When you say that you pregelatinize 10% of the flour, do you mean that you take 10% of the flour used in recipe and incorporate it in the Chia Gel and then mix back in with the rest of the ingredients? Also, do I need to subtract the amount of water used in the Chia Gel from the water used in the recipe?
Thank you,
Francine
I don't use chia gel: I do a much simpler thing. I take 10% of the total flour called for in the recipe, then I dissolve it in 5 times its weight of water (subtracted from the total) and I heat the compound until it begins to gelatinize (I use the microwave because it's quicker, but you can also use the stove). Cooling down the compound becomes firmer (a gel) and at that point you can mix this "water roux" with the remaining ingredients of the recipe. It couldn't be simpler.
Thank you, I will try that also. I'm also trying to incorporate the Chia Seeds for the reported benifits of diabetes. My husband is type II insulin dependent, and he is not about to give up his corned beef & rye sandwiches. I have gone to grinding my own wheat & Rye to adding whatever ingredients I can find that might lower or slow down the g-index. I was reading an article a while back, I thought on this message board, reporting the benifits of Chia Seeds for diabetics.
Thank you,
Francine