This dough had the most unusual texture I'd ever worked with-- completely un-sticky, but incredibly soft, stretchy, pliable, and drippy... haha reminiscent of Dali's melting clocks!
I think one of the keys to it's texture was a new pretty high-glutin flour I was using-- Urdinkel-flour. I had made the same dough (contains some sugar, oil, eggs) using other flours before and didn't nearly get the same effect after similar kneading times. I am eager to try this one out for pizza crusts in the future--could give a really awesome stretchy-thin crust!
... and it made a really delicious batch of cinnamon rolls!
I baked half of them immediately, then with the second half was experimenting with freezing the un-risen dough spirals, as I was curious how well the dough really rises after being frozen, and it did really well! Just required sufficient thaw-time in a warm room, and then puffed up nicely! Good to know for future batches that I can keep myself from eating a dozen, by freezing the rest into one-evening portions to bake fresh :)
No comments:
Post a Comment