Will someone please look at this dough and tell me WHY for the love of fat molecules it dries out

M

marilynfl

Moderator
the second day when I use it for cinnamon rolls??? It's absolutely perfect the first day.

It has whole milk (contains FAT)

butter (FAT)

sour cream (FAT)

eggs (contains FAT)

additional yolks (FAT).

WHY is this baked pastry drying out? I should qualify that it's not bad the second day. I'm just expect something with this quantity of fat to stay....not moist, not damp...but whatever is the opposite of dry in baked goods.

I love this dough and it is perfect for nut rolls and so easy since I use the dough cycle on my bread machine. But for some reason, cinnamon rolls (which have even more fat in the way of butter spread on the dough to hold the cinnamon/sugar/nut sprinkling) are only perfect the first day. I actually have to zap them in the microwave for 15 seconds at Day 2 on to get back that original softness.

Boy, stuff like this bugs me.

Is there such a thing as too much fat? Have I gone so far around the circle that I'm reversing the effect?

http://eat.at/swap/forum1/221111_If_you've_got_a_bread_machine_with_a_dough_cycle_this_is_quite_lovely_an

 
It dries out wrapped in plastic wrap in the fridge?

I’m assuming you’re not just throwing it in a Ziploc, so I’m a bit stumped as well. Have you tried double wrapping it? Also what kind of plastic wrap? Because the closest thing I’ve found to decent is the Costco brand Since Reynolds stopped making plastic wrap, which was fantastic. Everything I’ve bought in the grocery store since is worthless because it doesn’t seal. You might try wrapping it in plastic and then wrapping it in a damp towel tightly and put it back in the fridge for overnight.

 
You are saying that the dough itself is not as moist as the day before? To me that isn't "fat"

but is liquid. Or is it the finished baked product that is "drier".

 
Well, I think almost any baked product is a bit like that.

Wrap needs to be tight tight tight.
Maybe just the nature of the beast--coming out of the oven is nirvana!! LOL
Have you had a "hot now" Krispy Kreme!! LOL

 
I've just won Willie Wonka's Golden Ticket! THANK YOU, desertculinary. GayR, thank

you for being our Super Search Maven. This sounds exactly like what I need to do to correct this problem. But it will have to wait to test: I just used up my KA flour to bake cranberry almond scones for the library book sale. But I'm trying this method very soon and will report results.

The method looks like the first steps of pate choux which I learned to make standing on a chair over the stove in my mother's kitchen. We didn't call it that: just cream puffs. She also used it in her dairy-free torte icing for fasting days.

I LOVE OUR SITE!!!

DC, thanks for the second link as it will help me adjust my own recipe.

Did I mention that I LOVE OUR GENEROUS POSTERS who share their knowledge to help us become a better cooks and bakers. Thank you again.

 
Wow...I just looked at the math and my recipe is only 47% hydration...and it should be 75%.

Milk will increase from 3/4 C to 1 C + 3 TBL. Their example bread recipe used some butter, but no eggs or sour cream. My recipe uses a LOT of butter and multiple eggs and sour cream, but I'm going to test it just by increasing the whole milk first.

I also want to keep using my bread machine DOUGH cycle because I'm lazy like that, so I'll do the tangzhone cooking step manually, then add that when cool to the machine as an ingredient.

Of course, my store was out of KA flour, so I'll be using another organic one: Arrowhead Mills.

KA says 1 cups = 120 grams...this flour says 1 Cup = 136 grams.

 
Marilyn, Hope you have great success when you try the recipe....look forward to your results.

Grateful to desert culinary for the information and just expanded on it.

 
Tangzhong! Very cool!

Although I'm not a baker, I thoroughly enjoyed reading about everyone's solutions to Marilyn's request. Echoing Marilyn, thanks for sharing! Colleen

 
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