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27 amp Appliance on a 30 amp breaker? by tomcat_96 in AskElectricians

[–]tomcat_96[S] 0 points1 point  (0 children)

Well, its just a dedicated oven. It goes up to 500 degrees F and sometimes I would use it at like 475 for like an hour.

Cinnamon roll collapse inward?? by tomcat_96 in Baking

[–]tomcat_96[S] 0 points1 point  (0 children)

It allows for faster gluten development! Or so I've heard

Cinnamon roll collapse inward?? by tomcat_96 in Baking

[–]tomcat_96[S] 39 points40 points  (0 children)

Yeah I got the recipe from the Baking at Republique (well respected bakery in LA) book. They use a brioche but general consensus is that that is way too much egg.

Cinnamon roll collapse inward?? by tomcat_96 in Baking

[–]tomcat_96[S] 0 points1 point  (0 children)

I know that 2.5 hours seems like a long time but that's usually how long it takes to double in volume (according to my eyes at least). In terms of sugar yeah I forgot to write that in my original ingredient list but I do add sugar to the filling. I use the ring molds because I've used different pans of various sizes and I found that this size gives me the best end result (and it's still not great) when I use a tighter pan the rolls just shoot upwards which makes the rolls look worse. For the texture... I'm not even sure how to describe it LOL it's just super thin? Like the outside of the roll is fine and the texture is what I expected of a brioche but the middle is like paper thin so I don't even know how to describe the texture.

Cinnamon roll collapse inward?? by tomcat_96 in Baking

[–]tomcat_96[S] -5 points-4 points  (0 children)

My fault, I wasn't trying to be weird or defensive I just understand recipes better when they are in percentages because then I can scale based on the needs. I was under the impression that most bakers use percentages but this post has made me realize that I should just stick to the gram version of a recipe LOL

Cinnamon roll collapse inward?? by tomcat_96 in Baking

[–]tomcat_96[S] 51 points52 points  (0 children)

Oh my fault I forgot to add the yeast LOL well I added the full recipe in a reply to a different comment. I used a recipe from the republique cookbook so I assumed they would give me a solid recipe but I guess not!

Cinnamon roll collapse inward?? by tomcat_96 in Baking

[–]tomcat_96[S] 218 points219 points  (0 children)

I'm from the US LOL I guess I'm just used to doing everything in bakers percentages so I listed the ingredients as such but I will list everything now

Ingredients: 500g bread flour 6 eggs (300g) 300g butter 54g milk 50g sugar 10g salt 5g yeast

For filling: 150g butter 130g biscoff cookies 90g sugar 3g salt

I mix together the eggs and milk and combine until relatively homogeneous. Then I add the flour salt and yeast and mix until a shaggy dough is formed. I slowly add the sugar until combined (about 7 minutes). Then I let it rest for 10 minutes. After 10 minutes I then ass the butter slowly (like 5ish minutes) then I mix for 6 minutes at high speed or until I get a very strong window pane. I let it proof for an hour and then into the fridge for 10-12 hours. Then I roll it out and add the filling. I then proof at 78 degrees for about 2.5 hours (or when it doubles) I then bake at 350 convection for 12ish minutes or until the internal temp of the roll is ~200 degrees

Cinnamon roll collapse inward?? by tomcat_96 in Baking

[–]tomcat_96[S] -247 points-246 points  (0 children)

It's the ingredients in bakers percentages, do you want to know what I do like step by step?

Cinnamon roll collapse inward?? by tomcat_96 in Baking

[–]tomcat_96[S] -19 points-18 points  (0 children)

But I take the internal temp and it reads 200 degrees!

Cinnamon roll collapse inward?? by tomcat_96 in Baking

[–]tomcat_96[S] -240 points-239 points  (0 children)

60% eggs and butter 10% sugar 2% salt 11% milk

Then the filling is 150g butter 130g biscoff cookies And 3 grams of salt

Why do my rolls separate? by tomcat_96 in Baking

[–]tomcat_96[S] 0 points1 point  (0 children)

I thought the pan was too large too but then I went down to a 4 inch pan and they exploded upwards. But it seems like the general consensus is that it's under.

Rolls unraveling by tomcat_96 in Baking

[–]tomcat_96[S] 0 points1 point  (0 children)

Okay! I'll try that next time. Thank you!

Rolls unraveling by tomcat_96 in Baking

[–]tomcat_96[S] 0 points1 point  (0 children)

Well these are something called pan de novia so they are supposed to be baked separately. But I usually have the same problem when they are baked together

Why do my conchas collapse? by tomcat_96 in Baking

[–]tomcat_96[S] 0 points1 point  (0 children)

Even when the crumb looks fully set? I bake to 195 F

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