Cookies, Cakes, and Pastries
My cinnamon roll recipe makes pretty ok moist rolls but with each passing hour they get dryer and dryer. I know I can just microwave each one a little as I eat them but it would be nice if they could last a little longer on their own. I did carefully wrap them.
So I was wondering if anyone has made cinnamon rolls with water only and no milk and how that's affected the moisture longevity?
Not sure if I have this in the right forum topic.
This is my first of hopefully many posts on The Fresh Loaf. Having read so many post over the last few months it feels an honor to finally add something myself.
I wish this could be a story of success, however it is quite the opposite. I've been trying to make croissants over the last few months and for some reason it just never ends up as the neatly layered product it should be. Instead it's caky and if there are layers, they are undefined and non-flaky.
With candied ginger.
After baking a smooth dome was formed on top. But after cooling the top surface shrink as shown on photo.
The cake is very soft with nice texture.
Whole wheat pastry flour, organic free range eggs, walnuts, almonds, raisins, coconut and chocolate chips
Howdy and Aloha Bakers. I made some of these roll things the other day. These are a nice break from bread making for me. I did my lamination of the dough in a walk-in fridge, much easier time than my last pastry work.
All I had on hand was whole wheat so I used that instead of pastry flour. Worked well I thought.
With brown sugar, walnuts, and organic eggs schnorred from my neighbors' chickens.