How to Make Cinnamon Rolls- Part 1

Which we have talked about leavening agents in the previous two recipes that we used. Do you guys know what those were? We mentioned them and I probably said, hey Kiara, I probably said that it was 11 and agent but didn't really explain that to you. So what was those two levy agents that the recipes used for banana bread and for biscuits? And they both both of those recipes had that those two ingredients in them. Anybody want to take a shot at it and just type it in the comments? Leavening. It means to rise. What's going to help make it rise? We didn't use yeast in a yep, baking powder. There we go. James, we didn't use yeast in those two recipes, but we will today in cinnamon rolls. But baking powder, yes, and then there's one other leavening agent that we can use. And these are typically used in quick breads, cookies, cakes, and we're gonna see why today in a video why we, yes, baking sodas the other one, correct. We're gonna see here in a video shortly of why we use those and how helpful they are to us. We do still love to use yeast, obviously, who doesn't like bread, but it's a little bit trickier to use. And so we invented baking soda and baking powder to help us in the baking process. So I'm gonna present to you guys now. And we're gonna watch a little video here on those three leavening agents that we like to use, especially in baking. Okay. Let me get this a little bit larger for you guys. Hope or just take up the whole screen. Hopefully you guys can see that okay. Can you guys see that okay? Can somebody talk and say that you can see a book thing that says ACS? Yeah. Perfect. Okay, here we go guys. Hey, it's Danny here. Reporting to you from the Woods and we just got done with an early warning bike ride. We are hungry. But I have a question for you though. What do you think is the most important thing in making these flapjacks? I'll tell you one thing. It's not the steel pan. He could have cooked these babies on the hot S.W.A.T. rock. I'll tell you what it is. It's good baking powder. That's right. And to understand why baking powder and the chemist who invented it are so cool, we're going to delve into a little history of bread. Throughout history, bread that army's built nations and fueled exploration around the world. Murder. But there were a few hiccups along the way. Around 1500 BC, Egyptian bakers discovered that yeast growing in old dough or sourdough made into a rise. That was huge. It made bread soft and made it taste good, but most importantly, it made bread last. So now people could survive cycles of old family because they had bread to carry them through. Bakers use fermented sourdough or yeast for leavening for 3000 years. But each with all its benefits isn't the easiest thing to work with. Yeast is a living organism, a fungus that can be finicky. For yeast to grow and convert the sugars and go to carbon dioxide bubbles that make your bread rise, the conditions have to be just right. The yeast has to be cultured, kept warm, then wait for it to produce enough gas bubbles to make the bread rise. All right, time for that. Then, chemistry revolutionized baking, with something called quick bread. This was the first time in history that people didn't have to carry around a living organism to make their bread. That's so bold school. In the 1830s, bakers began adding sodium bicarbonate and sour milk to their dough. Lactic acid in the sour milk reacted with the sodium bicarbonate to produce carbon dioxide levels in the dough that made it rise. A baker's never knew how sour the milk was. So they couldn't predict more control the reaction. Chemists came up with a temporary solution in the 1840s. Stay combined cream of tartar, a byproduct of wine fermentation with sodium bicarbonate, combining two chemicals solved the problem of unpredictable results, but free of tartar was expensive and sometimes hard to find. Enter Harvard chemist had enforced her inventor, baking powder. I replaced the cream of tartar with calcium acid phosphate. I call it mano calcium phosphate. My early source for calcium was cattle bones. Which we treated with sulfuric acid. But wasn't easy to make. Pass baker still have the mixed to reactants. So I solved the problem by drying the ingredients and added corn starch as the final third ingredient to keep the powder dry and keep it from reacting with the moisture within the can. Voila. Baking powder. Really 1880s. People mine for calcium phosphate, which eliminated the need for. Decades. Baking powder contained the same three ingredients. Calcium acid phosphate, sodium bicarbonate, and corn starch. Evan Horace birth was a chemical pioneer who changed the face of baking. His baking powder made baking easier, quicker, and more reliable. Chemistry was the key to making quick breads. And thanks to an American chemist, we saw the age old problem of using finicky yeast. His solution using chemistry finally made baking cost effective dependable and it changed the way baker's baked kitchens and bakeries across the nation. No, no, there was so much chemistry behind baking powder, which is another great reason to never stop exploring your world. Okay, so we can see how. That there is such an ability of using the baking soda and baking powder, but we still need to use yeast and certain things like making bread. You could use baking soda and baking powder and making a bread, but it just doesn't have that same fluffiness and those air bubbles that the yeast or the fungus there releases really makes a different product that baking soda and baking powder art able to do. So that's why we still use that. So right now I need you to pull up your lab plans. And you should also see in classroom that you have your list of ingredients here. You're going to see that those are split into three sections. You have your for the dough ingredients. You have for your filling, ingredients, and then if you choose to make a cream cheese frosting, we won't make cream cheese frosting in class again due to the buying freezer buying issues that we have within the district right now, but we will make it's called a flat frosting that you'll just use milk and powdered sugar and vanilla to make still really good. Just not as rich as that cream cheese frosting is. So, again, copy and paste those into your ingredients. And off we go to watch our video on cinnamon rolls. This I'm going to do over two days. So this will be on Monday as well. Reminder. Tomorrow. We have as teachers. We have office hours from 9 to 11. So I will be on here. If you have any questions, please come and chat with me. Otherwise you should be good to go. Okay. So for this recipe, we do get to use the KitchenAid mixer and unlike all of the other two recipes that we talked about. We do need to build up the glute in this time. The gluten here is going to help us create a structure for our cinnamon rolls because we want them to stand up nice and tall. Okay. So here, going into my mixing bowl, I'm going to have milk that I already pre measured out. I also warmed it up. In the video, they talked about yeast being finicky, finicky. If we get yeast over a 115°, you will kill it. It is a living organism. That is eating sugars, and then think of it like it's literally farting. And that is what's going to make your dough rise, okay? Once we get it over a 115°, though, you're going to kill that yeast or kill a fungus, and you will be eating something that's going to continue to grow inside of you, okay? But we need to get this milk at a warm temperature. You should be able to touch it with your finger and it not be too hot. That's your thermometer there is your own body, okay? So we put this warm milk in there. Next. We're going to take our yeast, and this is dry yeast. You can get some grocery stores like probably natural grocers would have a live yeast. That's kind of a liquid. It's in a chunk form. It looks similar to cream cheese block. But I like to just get dry yeast. I keep this in my freezer. And that's a good way to store it. Otherwise it can technically die if you leave it in your cupboard for too long. It gets old. So I'm putting this into my warm milk there, and I'm going to stir it up to make sure that the yeast dissolves somewhat. And then we are going to test to make sure that it's still alive. How you test to make sure that it's alive. Just let it sit there for about a minute, and you should see bubbles start to form there at the top. You can see that I stirred it and I caused some bubbles to happen. Just let it settle for a little bit, and then you should be seeing, especially in those clumps of where you see the yeast is at, you should see more activation happening, okay? You can help with this activation by adding your sugar in, which I have right here because that's what the yeast likes to eat. Oh. Okay, next I need to put melted butter in there. Same thing that we talked about with the banana bread and the milk. We can't get this too high. Because we can kill the yeast. And we're also gonna put some, there's my Jackson. Do they get it when it's the sugar? How do you think in it sweet that if they used to use the sugar? Okay, so James question, how do they get it sweet if the yeast eats the sugar? It's still in there. Because the organism itself or the fungus itself is still in there as well, James. That's a really good question. But it doesn't break it down like our bodies do because it's a simple organism, okay? Good question though. I wish I was more of a scientist to know that answer. But I put eggs in here as well, guys. I'm stirring up that butter, just to make sure I didn't get it too hot. And I'm layering this in my bowl according to how I would like it to be, okay? We want to start with our liquids, remember sugar can be treated as a liquid. You can really see those bubbles from the yeast forming right here in the top of the bowl. Telling me that it's still alive in there. And then I put my liquid butter in there. Next, I'm going to put my flour. Again, making sure that we're measuring that appropriately. I spooning it into the dry measuring cup. Okay, and lastly, I'm adding salt. Salt and yeast are not very good friends. We like to add salt because it's a tenderizer. It helps to amp up the flavors that are in our recipes, but it also helps to control that yeast because they don't really care for one another, okay? But we want to make sure that we keep them apart so that the salt doesn't get too heavy on the yeast and it could potentially cause it to die. So we don't want that. Okay, next, I have my KitchenAid mixer here, and you can see to that this is called a dough hook that I'm attaching here. And it's going to act like you are needing the dough if you were to ever need it on the table. Has anybody ever needed dough before on a table or a countertop? Yeah, yeah, Julie. It's kind of tough work, isn't it? Especially if you have to do it for 5 to ten minutes. No, James never tried it. That's okay. But you can see here that it's, I wish I had a better angle from that. But when you get in the kitchen and you can try it out, it acts like it's kneading, but it's doing all the work for you, okay? We don't want to use a whisk. We don't want to use a paddle attachment. It won't work that well. Okay. You can see too here on the side of the bowl where the dough is sticking at. That's what I'm going to be watching for right now. But you've seen people do it. Okay, good James. What I'm looking for is at the bottom of the bowl. I want the dough to attach about yay much. And you'll see on the KitchenAid that there's an indented portion that sticks kind of up. And you can see now I'm adding more because the dough is going too far up the sides of the bowl. It's too hydrated. Again, with this yeast being finicky, we might have to add some flour or add more liquid, just because of the humidity in the room right now. Right now, our environments are kind of starting to get dry because of the colder weather. You might need to add some more liquid that being milk. And that will help to get our dough to the hydration that we want it to be. If we have it too sticky or too hydrated, it's going to be really hard to manage. If we have it too dry, it's not going to rise the way we want it to be. It's not going to be a nice, soft moist product. You will be mixing this with the dough hook for at least 5 minutes. Don't ask me in class. This is cruise. Does this dough look good? I don't know. If you can see here, the dough doesn't really change in appearance. Yes, I can see if it's hydrated enough or not, but I can't tell really a change if you've done it for long enough period of time. Yes, James prep is two days. Good job. So you need to really set a timer and make sure that you're building up this gluten for 5 minutes. We always do want to make sure that we're tending to our mixer because it can get kind of out of hand. And we don't we don't want to have any issues there. The yield is a dozen correct. Good job. Okay, and you can see now that the dough, my cursor, not my finger. The dough is starting to go down. That's perfect. That's what I want. So I've turned my mixer off. I have a bowl here. I'm going to spray it down. With some pan spray, and I'm going to get my dough ball out of my KitchenAid mixer. I would also recommend spraying your hands down with pans gray too. It's going to help the dough from sticking on you. Which can just, it's more annoying than anything else. Okay, now I have a floured surface there as well. On my countertop and then I kind of just want to, I want to get it into a nice, I can see I'm getting upset with my hands here because I didn't put anything on them, right? Do as I say, not as I do here. I'm probably spraying my own hands down. There we go. So I'm going to take that dough ball and I want to get it into a nice smooth ball. So I'm kind of folding it under and in on itself. So that when it rises, it's nice and pretty and we see that. That good shape in our dough ball, perfect. It looks beautiful, doesn't it? Okay. Now I'm going to cover this with saran wrap. If you're worried about it too, you can also spray the top of that Syrian wrap or underneath there. So if the dough rises too high, you're able to not allow that to stick to that as well. So, okay, now I'm going to, we're going to be done with this for today. And we're going to get onto the rest of it next week. But what we would do with our doughs then, we would, in class, if we get to class, we are going to put them in the fridge and we're going to allow them to rise overnight. And what this is called in a French, it's called to retard, which means to rest overnight. There's different ways that you can handle this dough because it's yeast, though it's very finicky. You remember. So let's say I wanted to continue to make that. I could actually put it in a warm oven. Again, it's not over a 115°. What I typically do is that I turn my oven on to a 170 is typically the lowest setting for most ovens. I let it heat up to that. I turn it off, and then I open it up, opening it up allows us most of that heat to escape. I'm then going to put my dough inside with it covered up. And I'm going to close it and let it rise for 30 minutes. Okay. And then I can put my feeling and filling in, which we're going to talk about on Monday. I also could just let it sit on the counter. And let it rise that way as well. It's going to take a little bit longer. Just think if it's like a cold blooded animal that yeast. The more heat that we apply to it or the warmer environment, we get it to be in the faster it's going to move. But the colder we get it, the slower it's going to move. So that's why we're going to have a lot of time if we put it in the refrigerator overnight in classroom. It's going to slowly go, but it'll still go. If we freeze it, what you can do that as well, if you want to use it at a later date, then we can freeze it and then it won't rise at all. But when we pull it back out of the fridge, that's why you can find those dough balls in the freezer section or James talked about his grandma making cinnamon rolls, and he knew that they had to rise. You take that frozen product, let it rise overnight, and then you can use it. Okay? Do you guys have any questions so far? On cinnamon rolls. It's kind of a lot coming at you. I know that. Because of the process of yeast, okay? So make sure that we're taking good notes. If you guys have questions, please let me know. We good? Okay, well you guys are good to go. You got out about 5 minutes early.