Caramelisation
Caramelisation requires the presence of sugar and heat, and after a period of time the sugar particles break down and produce volatile compounds, releasing aroma and colour.
Equipment
*2 Large mixing bowls
* Measuring cups and spoons
*Butter knife
*small bowl
*fork
*Electric beaters
*Rolling pin
*Spatula
*Cerated knife
*Chopping board
*Baking tray
*Glad bake
Ingredients between 2
Dough
*2 and 1/2 cups of self raising flour
*30 grams of chilled butter, cut into cubes
*1 egg
*3/4 cup of milk
*Extra flour (1/2 cup) for bench
Filling
*100 grams of softened butter
*1/2 cup of brown sugar firmly packed
*2 teaspoons of ground cinnamon
Method for the Dough: * You don't have to use all the extra milk and flour
1) Preheat oven to 180 degrees Celsius
2) Rub butter cubes into sifted flour
3) Whisk egg and milk together (separate from flour for now), then add most to the flour mixture
4) Mix with a butter knife until it becomes a soft, you may add the remaining egg and milk if needed (Note: liquid required for flour mixtures can vary)
5) Lightly knead dough on a floured board (do not over work) then roll out to a rectangle about 6mm thick
6) spread filling over dough and roll up along the edge
7) slice into 2cm wide pieces using a sharp knife
8) arrange slices into a greased round cake tin or into a ring or simply lay out on a covered baking tray. (ensure that don't overlap to prevent them from joining together)
9) Bake for 20-25 minutes until either golden or if your using a ring, make sure it sounds hollow when tapped.
10) let them cool and stand for 5 minutes before turning them out on wire rack to continue cooling.
Method for Filling
1) cream butter and brown sugar with a wooden spoon.
2) Stir in cinnamon until well combined.
Evaluation:
Caramelisation plays a major role in this recipe. Without caramelisation, you wouldn't get the beautiful golden colour or the beautiful aromatics and the cinnamon paste would taste different if it wasn't caramelised. These are the main colour,smell and textual changes. Overall its a beautiful recipe that is slightly tricky to make but will go perfect for dessert or with your morning coffee.
Caramelisation requires the presence of sugar and heat, and after a period of time the sugar particles break down and produce volatile compounds, releasing aroma and colour.
Equipment
*2 Large mixing bowls
* Measuring cups and spoons
*Butter knife
*small bowl
*fork
*Electric beaters
*Rolling pin
*Spatula
*Cerated knife
*Chopping board
*Baking tray
*Glad bake
Ingredients between 2
Dough
*2 and 1/2 cups of self raising flour
*30 grams of chilled butter, cut into cubes
*1 egg
*3/4 cup of milk
*Extra flour (1/2 cup) for bench
Filling
*100 grams of softened butter
*1/2 cup of brown sugar firmly packed
*2 teaspoons of ground cinnamon
Method for the Dough: * You don't have to use all the extra milk and flour
1) Preheat oven to 180 degrees Celsius
2) Rub butter cubes into sifted flour
3) Whisk egg and milk together (separate from flour for now), then add most to the flour mixture
4) Mix with a butter knife until it becomes a soft, you may add the remaining egg and milk if needed (Note: liquid required for flour mixtures can vary)
5) Lightly knead dough on a floured board (do not over work) then roll out to a rectangle about 6mm thick
6) spread filling over dough and roll up along the edge
7) slice into 2cm wide pieces using a sharp knife
8) arrange slices into a greased round cake tin or into a ring or simply lay out on a covered baking tray. (ensure that don't overlap to prevent them from joining together)
9) Bake for 20-25 minutes until either golden or if your using a ring, make sure it sounds hollow when tapped.
10) let them cool and stand for 5 minutes before turning them out on wire rack to continue cooling.
Method for Filling
1) cream butter and brown sugar with a wooden spoon.
2) Stir in cinnamon until well combined.
Evaluation:
Caramelisation plays a major role in this recipe. Without caramelisation, you wouldn't get the beautiful golden colour or the beautiful aromatics and the cinnamon paste would taste different if it wasn't caramelised. These are the main colour,smell and textual changes. Overall its a beautiful recipe that is slightly tricky to make but will go perfect for dessert or with your morning coffee.