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 improper. 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 that I wished to deal with (together with the tweaks):

• basic cinnamon roll dough is on the stiffer aspect. However that is not the unhealthy factor. It is the sugary filling that sucks up water from the dough, making the buns chewy, which I really feel non the suitable texture for the product. 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 shortage of goo from this technique is compensated by sticky cinnamon syrup glaze
• I am going to say it out loud: I hate icing. Icing make baked items style low cost and look low cost. I generally surprise who would thought one thing like “Hey, what these sticky sugary buns want? Extra sugar after all!” I used pastry cream as an alternative to reinforce mouthfeel.

Okay let’s get into it. These rolls are 4 parts 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 wished the dough to don’t have any added sugar in it to keep away from the tip 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 received the chance to actually refine the fermentation schedule. It is like killing two pedophiles with one bullet.

Briefly, I adore it! Whereas the levain took lengthy to mature, however the ultimate proofing was actually quick. And one factor I really like essentially 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 high quality. I may even do it in a single day. It is an enormous enchancment from being always fear about it to simply actually sleep over it. I am going to do salted levain any more.

I put the formulation 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 till sugary candy and alcoholic. I consider it is a spinoff 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 could be very overwhelming. I am going to 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 manufactured 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 a number of pandan leaves within the freezer (my neighbor’s pandan plant received too bushy, so she gifted some leaves to me).

I used to be excited about making my very own tapé, nevertheless it’s ridiculously low cost, so I feel it is best to simply outsource it for the long run to come back.

Verdict

I am pleased. No leaking water, the stickiness is there, the tender buns, and the creaminess of the cream that follows after every chunk… Man. It was well worth the hassle. And the tapé singkong actually got here by means of with out the depth of alcohol related to uncooked tapé. One factor that I really feel a very powerful is the salted levain. I am going to do it religiously any more.

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

Jay