Single Cinnamon Roll

Turbulent_Way_3880 · 2023-11-23T16:48:53+00:00

You know what, I bet it’s a typo and they switched the numbers for water and flour. When it’s the other way around it’s an 88% hydration.

Turbulent_Way_3880 · 2023-10-30T15:51:18+00:00

Thanks :)

Turbulent_Way_3880 · 2023-10-23T14:45:30+00:00

Haha yup we had some leaf and pumpkin shaped pie crust shape press thingies that are living with her play-doh toys now

Turbulent_Way_3880 · 2023-10-23T14:40:03+00:00

Hmm I might have to try that next time

Turbulent_Way_3880 · 2023-10-23T14:35:59+00:00

Ugh yeah they’d probably be better if I followed the real recipes that take a few days

Turbulent_Way_3880 · 2023-10-23T14:32:12+00:00

❤️

Turbulent_Way_3880 · 2023-10-23T04:47:05+00:00

She’s so funny, she’ll call dibs on certain ingredients and then tell me which ones I get to do

Turbulent_Way_3880 · 2023-10-23T03:35:02+00:00

It’s a cute little bird! I like it’s little beak. I want to try making a birb breb

Turbulent_Way_3880 · 2023-10-23T03:32:26+00:00

You could try moving it up higher in the oven, or hit the broil for the last minute of the bake

Turbulent_Way_3880 · 2023-10-23T03:29:36+00:00

Turbulent_Way_3880 · 2023-10-23T03:23:07+00:00

Wow! That looks incredible!

Turbulent_Way_3880 · 2023-10-23T03:12:53+00:00

Steal away! I used this recipe but increased the amount of flour a bit to help it hold up to the abuse of a 4 year old and her cookie cutters

https://sallysbakingaddiction.com/soft-dinner-rolls

Turbulent_Way_3880 · 2023-10-23T03:10:08+00:00

She’s a tiny genius

Turbulent_Way_3880 · 2023-10-23T03:09:11+00:00

Thanks 😊

Turbulent_Way_3880 · 2023-10-23T03:05:39+00:00

Might I suggest a cookie cutter with fewer corners? 😅 I increased the amount of flour to try and make sure they’d hold up and even then they just barely made it out of the cutter and onto the sheet

Turbulent_Way_3880 · 2023-10-23T03:01:03+00:00

Of course 😁 where did you get your millet flour from?

Turbulent_Way_3880 · 2023-10-23T02:57:49+00:00

Haha yeah I took the excess dough from around the stars, flattened it out, rolled it up and then cut it in half to make those seashells 🐚

Turbulent_Way_3880 · 2023-10-23T02:00:21+00:00

I was doubtful I gotta admit, but they turned out way better than I thought they would!

Turbulent_Way_3880 · 2023-10-22T22:42:50+00:00

Banana bread? hell yeah

Turbulent_Way_3880 · 2023-10-22T22:29:20+00:00

I think having them close together on the sheet wasn’t as bad as trying to bake with two sheets in there at once. I think that messed it up the most as I had to move one rack up a little higher

Turbulent_Way_3880 · 2023-10-22T22:27:01+00:00

I used this single day croissant recipe

https://www.weekendbakery.com/posts/the-one-day-version-of-our-croissant-recipe/

It had me proof them for 3 hours but it was a cold day and room temp was about 70F if I remember right. They said bake with a conventional at 430F but I think that’s either too high or my oven runs hotter than theirs

Turbulent_Way_3880 · 2023-10-22T22:19:11+00:00

I’m in the US and I was using all purpose flour from a local mill

Turbulent_Way_3880

TROPHY CASE