Cinnamon Scroll
CARAMELISATION:
INGREDIENTS (DOUGH): (BETWEEN 2)
METHOD: (DOUGH)
INGREDIENTS: (FILLING)
METHOD: (FILLING)
- DEFINITION OF CARAMELISATION: Caramelisation is the browning of sugar, a process used extensively in cooking for the resulting nutty flavour and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. The reaction takes place when sugar melts; the molecules break down into volatile compounds that gives it its aroma and colour. The chemical process is what gives it the brown colour and nutty taste. The physical reactions are the browning of the dough, texture and viscosity of the dough and filling- and the flavour. Appearance is greatly altered in the chemical process. The edges of the scrolls stick up slightly as the dough begins to crisp, and the sugar sticks it all together. |
EQUIPMENT:
Caramelisation is the non-enzymatic browning process. Non-enzymatic browning is a chemical process that produces a brown color in foods without the activity of enzymes.
Caramelisation is a specific reaction with the use of sugar, three types of sugar can caramelise:
Other foods that can/use caramelisation include:
|
TIPS & EVALUATION:
The caramelising is the most important process if the recipe is to be successful. The caramelising gives the scroll its colour, taste and appearance.
Be sure each step is accurately copied, especially during the making of the dough. working it too hard, or not rubbing the butter in will greatly affect the eventual overall outcome. The dough will be tough, and hard to bite in. While working the dough, milk quantity is important to decide on with instinct. it cannot be sticky enough to cling onto your fingers while kneading. Also make sure that the filling is done properly, it would otherwise, be gritty if not blended properly.
Be sure each step is accurately copied, especially during the making of the dough. working it too hard, or not rubbing the butter in will greatly affect the eventual overall outcome. The dough will be tough, and hard to bite in. While working the dough, milk quantity is important to decide on with instinct. it cannot be sticky enough to cling onto your fingers while kneading. Also make sure that the filling is done properly, it would otherwise, be gritty if not blended properly.