Enriched true-sourdough trial #3: 85% hydration candy potato cinnamon hearts with fermented cassava cream

I am embarassed to confess it took 7 batches of trials only for cinnamon rolls lol. Do not get me mistaken. Though I did some dough-related tweaks, it was designing the filling and topping that gave me headache.

And take a look at the lovable form! I virtually modified the watermark to I-just-hit-puberty. by Jay 😆 lol

I really like cinnamon rolls, however there are a number of issues that I understand as product flaws to the traditional ones that I needed to deal with (together with the tweaks):

• traditional cinnamon roll dough is on the stiffer facet. However that is not the dangerous factor. It is the sugary filling that sucks up water from the dough, making the buns chewy, which I really feel not the suitable texture for the buns. I fight this by doing excessive hydration dough using candy potato puree
• talking of weeping filling, I had this concept of stopping weeping filling by cooking the filling with starch. The dearth of goo from this methodology is compensated by sticky cinnamon syrup glaze
• I will say it out loud: I hate icing. Icing make baked items style low cost. I generally marvel who would thought one thing like “Hey, you realize what these sticky sugary buns want? Extra sugar after all!” I used pastry cream as a substitute to reinforce mouthfeel.

Okay let’s get into it. These rolls are 4 elements bake: candy potato dough, tapé-singkong cinnamon filling, cinnamon glaze, and pandan scented tapé-singkong pastry cream. I did one thing new with the levain; it is salted levain. I needed the dough to don’t have any added sugar in it to keep away from the top product being too candy. So I messed round with salted levain. And because it was the filling and the topping that gave me most headache, I acquired the chance to essentially refine the fermentation schedule. It is like killing two pedophiles with one bullet.

Briefly, I like it! Whereas the levain took lengthy to mature, however the remaining proofing was actually quick. And one factor I really like probably the most about it, it has wider margin of error. I can let it sit for two  hours after doubling, and can find yourself simply superb. I may even do it in a single day. It is an enormous enchancment from being always anxious about it to only actually sleep over it. I will do salted levain to any extent further.

I put the system down right here for a day, in any other case deleted.

And let’s speak about filling! It is a starch thickened filling, alongside butter, cinnamon, palm sugar, pandan juice, and a really particular ingredient; tapé singkong. It is fermented cassava root, fermented anaerobically till sugary candy and alcoholic. I imagine it is a by-product of Chinese language candy rice, however with completely different starch. I like snacking on it, however utilizing it uncooked on sweets or in bread dough will be very overwhelming. I will speak about it extra later.

Illustration, tapé singkong

And since the filling did not weep, it means there isn’t any goo. So I compensate the stickiness with sticky glaze fabricated from palm sugar, cinnamon, pandan juice, butter, and water.

As for the topping, I attempted making tapé singkong icing. Man, it was a slap on the face! Too intense and too candy for my liking. So I opted for the extra refined pastry cream, additionally with pandan leaves in it. I simply planted a pandan offshoot, and have numerous pandan leaves within the freezer (my neighbor’s pandan plant acquired too bushy, so she gifted some leaves to me).

I used to be interested by making my very own tapé, nevertheless it’s ridiculously low cost, so I believe it is best to only outsource it for the long run to return.

Verdict

I am comfortable. No weeping filling, the stickiness is there, the tenderness of the buns, and the creaminess of the cream that follows after every chew… Man. It was definitely worth the hassle. And the tapé singkong actually got here by with out the depth of alcohol related to uncooked tapé. One factor that I really feel a very powerful is the salted levain. I will do it religiously to any extent further.

Subsequent, I will be revisiting some bake that has been on my bucket record! I have been wanting ahead for this, however no spoiler although!

Jay