Do you think sweet potato would work as a starch for the tangzhong, or are they too squash-like/vegetal? (To be specific--I have an extra purple Japanese sweet potato and was wondering how it would work with warm spices in this vein!)
Rachel - I think you could probably make it work, but I specifically mean dry starches here. In order to make sweet potato work, you might need to tweak the hydration. If I was going to test it, I'd add exactly 190g of cooked, mashed sweet potato (so replacing both the starch and water from the tangzhong) and maybe hold back a little of the water from the dough during the final mix.
I don't generally shape and cold-proof my pastries, since that takes up a lot of room in the fridge. Probably? I worry that the sugar filling might mess with the dough as it sits for long. And I wouldn't BOTH cold proof the bulk dough and then the rolls. If you can find a cold-proofed cinnamon roll recipe, see how it is done and follow that structure.
No, that makes sense. Not quite the same, but one time I tried kouign amann and left it too long and the sugar all dissolved and made a mess of things.
just scale it down by 1/12 and do everything the same. If you fold it into thirds, you'll have a rectangle you can cut into thirds the long way and braid just like I do. You might want to roll or stretch it longer after folding.
Or roll it up like a carpet the short way and then cut into the roll at an angle 3 or 4 times from the top, cutting ~3/4 of the way through, sliding the rolls to one side or the other, just like you do with an epi.
Do you think sweet potato would work as a starch for the tangzhong, or are they too squash-like/vegetal? (To be specific--I have an extra purple Japanese sweet potato and was wondering how it would work with warm spices in this vein!)
Rachel - I think you could probably make it work, but I specifically mean dry starches here. In order to make sweet potato work, you might need to tweak the hydration. If I was going to test it, I'd add exactly 190g of cooked, mashed sweet potato (so replacing both the starch and water from the tangzhong) and maybe hold back a little of the water from the dough during the final mix.
Can these be cold-proofed for a morning bake or will they over-proof?
I don't generally shape and cold-proof my pastries, since that takes up a lot of room in the fridge. Probably? I worry that the sugar filling might mess with the dough as it sits for long. And I wouldn't BOTH cold proof the bulk dough and then the rolls. If you can find a cold-proofed cinnamon roll recipe, see how it is done and follow that structure.
No, that makes sense. Not quite the same, but one time I tried kouign amann and left it too long and the sugar all dissolved and made a mess of things.
That's what my K-A recipe does if you let it sit for even just a few minutes.
Longshot but... Any suggestions for a strategy to fill and shape a single roll?
Maybe the first technique shown here, where you make slits on a single portion of dough then twist? https://bettysliu.com/2015/01/09/%E9%A6%99%E8%91%B1%E8%8A%B1%E5%8D%B7-steamed-scallion-flower-buns-two-ways/
Do you mean one large one, or 1/12 of this recipe?
1/12.
just scale it down by 1/12 and do everything the same. If you fold it into thirds, you'll have a rectangle you can cut into thirds the long way and braid just like I do. You might want to roll or stretch it longer after folding.
Or roll it up like a carpet the short way and then cut into the roll at an angle 3 or 4 times from the top, cutting ~3/4 of the way through, sliding the rolls to one side or the other, just like you do with an epi.
Perfect, thank you. I wasn't sure if the dough amount would be too small for the rectangle and folding.
And I've ended up trying 1/10. The initial ball of dough is so tiny that I'm not sure how I would have managed 1/12! lol
you need a toddler to shape it for you. But in that case, you'd definitely want more than one.
I'm blind or a quick edit is required. When do you add the dough cardamom? I ended up adding it with the salt.
I fixed it, thanks! (With the flour, ideally.) I'll update the pdf now