Any Home Bakers Here?

[My Very First 6 Chickens]

Hello my fellow bakers! Question about homemade cinnamon rolls. I use the tangzhong method heating the flour and milk on the stovetop until pastelike and then adding it to the mixer which is holding all other ingredients. I want to avoid using this dough hook tho. I would instead use my big stainless bowl and do it by hand. The reason is, I feel I lose alot of the product on my dough paddle and container. (I use a Ninja product with a dough hook, and the container is like a food processor type, way too many nooks and crannies in the container.) Anyway, i want to use my stainless bowl and do it by hand like I do when i make bread. I am hesitant, because, with the tangzhong method, i have this paste and I wonder what order all ingredients should be incorporated into the stainless bowl. If any of you have any idea what i am talking about, or can offer any cinnamon roll pro tips, please feel free to add your 2 cups of flour, I mean, 2 cents, lol! Also I wonder about instant yeast vs. the dry! This calls for the instant yeast, but i still wonder about the difference i can research that in my own time I suppose. Hey thanks! Are you baking anything today?

 

[ronott1]

Hello my fellow bakers! Question about homemade cinnamon rolls. I use the tangzhong method heating the flour and milk on the stovetop until pastelike and then adding it to the mixer which is holding all other ingredients. I want to avoid using this dough hook tho. I would instead use my big stainless bowl and do it by hand. The reason is, I feel I lose alot of the product on my dough paddle and container. (I use a Ninja product with a dough hook, and the container is like a food processor type, way too many nooks and crannies in the container.) Anyway, i want to use my stainless bowl and do it by hand like I do when i make bread. I am hesitant, because, with the tangzhong method, i have this paste and I wonder what order all ingredients should be incorporated into the stainless bowl. If any of you have any idea what i am talking about, or can offer any cinnamon roll pro tips, please feel free to add your 2 cups of flour, I mean, 2 cents, lol! Also I wonder about instant yeast vs. the dry! This calls for the instant yeast, but i still wonder about the difference i can research that in my own time I suppose. Hey thanks! Are you baking anything today?

Before I had my kitchen aid mixer, I would use a wooden spoon to mix the dough while adding flour.

Mix all of the ingredients along with about 2 thirds of the flour. Add the rest of the flour a bit at a time until it is a good consistency to kneed. Then move to a floured counter or a cutting board to finish kneading. Most recipes take 5 to 10 minutes of hand kneading.

Hand kneading is very good for reducing stress and building up your fore arms!

 

[Aria]

Hello my fellow bakers! Question about homemade cinnamon rolls. I use the tangzhong method heating the flour and milk on the stovetop until pastelike and then adding it to the mixer which is holding all other ingredients. I want to avoid using this dough hook tho. I would instead use my big stainless bowl and do it by hand. The reason is, I feel I lose alot of the product on my dough paddle and container. (I use a Ninja product with a dough hook, and the container is like a food processor type, way too many nooks and crannies in the container.) Anyway, i want to use my stainless bowl and do it by hand like I do when i make bread. I am hesitant, because, with the tangzhong method, i have this paste and I wonder what order all ingredients should be incorporated into the stainless bowl. If any of you have any idea what i am talking about, or can offer any cinnamon roll pro tips, please feel free to add your 2 cups of flour, I mean, 2 cents, lol! Also I wonder about instant yeast vs. the dry! This calls for the instant yeast, but i still wonder about the difference i can research that in my own time I suppose. Hey thanks! Are you baking anything today?

I do know that instant yeast.....you can skip the first proof since it rises quickly.
Order of ingredients my choice....all wet in bowl then add dry ...best not all the
flour at once....since temp and other factors regulate exact FLOUR to use. No
one wants a too dry dough. Always keep the dough smooth and easy to roll.

 

[jnicholes]

Nice! How does it taste?

It tastes really good. Sorry it took so long to get back, I was at a therapy appointment.

 

[ronott1]

It tastes really good. Sorry it took so long to get back, I was at a therapy appointment.

I do like watermelon!

 

[pennyJo1960]

Hello,

I've baked all of our breads for years, now. I mostly bake large loaves we then freeze, n pop in the toaster oven, as needed. As I only use organic ingredients, that rules out most premixed offerings n fancier breads. Perhaps I could share a few tricks, though.
e

Welcome

 

[pennyJo1960]

I do know that instant yeast.....you can skip the first proof since it rises quickly.
Order of ingredients my choice....all wet in bowl then add dry ...best not all the
flour at once....since temp and other factors regulate exact FLOUR to use. No
one wants a too dry dough. Always keep the dough smooth and easy to roll.

There are recipes on the first page. I use dry yeast buy a pound at a time.

 

[BullChick]

My just sourdough bread was rising on the counter for over twelve hours. I didn’t notice a rise, but it spread some. Admittedly, it’s about sixty-five in here. Anyway, here’s the baked bread.

 

[Aria]

Someone offered me 4 Turkey eggs. Never liked Duck Eggs.
What are Turkey eggs good for?????? Do you use or like them?

 

[pennyJo1960]

Good Morning Home Bakers making a cheese cake today.