This idea came near the end of the process, so I will have more comments and no photos of the frustrating process this time.
The idea of this blog is to review more than just cooking/baking. I am a woman of many interests, from trying and testing out new technology to collecting books on new crafts and hobbies (a habit I am trying to break).
Today I am reviewing the recipe for Lemon Cheesecake Morning Rolls. The recipe came from "A Feathered Nest" blog. You can find the recipe here : http://projectsforyournest.blogspot.com/2014/01/cooking-101-lemon-cheesecake-morning.html
Ingredient list items that confused me included : 1/2 cup of scalded milk and 1/2 cup of canned milk
Let's start with the easier of the two. Canned milk. When I went to the grocery store, there was evaporated milk (non-fat and low-fat) and condensed milk. Why are we using canned milk? Why can't I use regular store bought milk? I haven't figured out what the reasoning for this is. If you know, please post a comment. However - through deductive reasoning, since the glaze had 2 cups of sugar, I decided to buy the can of evaporated milk.
Scalded milk. After searching the internet, it seems that scalded milk comes from the old days, before milk was pasteurized. Milk had to be raised to 82 degrees to kill off bacteria. Do we still need to do it? In certain recipes, yes. Scalding the milk deactivates the protein in the milk. The whey protein can keep bread from rising properly.
How to scald milk : In a pan on medium, cook your milk, stirring constantly until bubbles form. Remove from heat.
Making the Rolls.
Making the dough is pretty straight forward. Until you get to the last step. "Place in a well-greased bowl, cover, and let rise until doubles in size." Cover with what? Aluminum foil? Plastic wrap? A towel? More searching through the internet suggested a towel. So I put a clean and dry dish towel over it. Nothing seemed to happen. For the last half hour, I dampened the towel. Miraculous things happened and my dough poofed up to twice the size.
The filling was easy to make. More problems came about after rolling the dough out and spreading the filling on the dough. Instructions said to roll the dough into the spiral. 1/2 the filling squirted out of the roll all over my counter top. I have no idea how to solve this problem or what I did wrong. It was outrageously messy and a pain to clean up.
These were the pain points of this particular recipe. Despite my struggles, it turned out pretty and tasty.
Here are the finished photos.
Bibliography
Lemon Cheesecake Morning Roll Recipe : http://projectsforyournest.blogspot.com/2014/01/cooking-101-lemon-cheesecake-morning.html
Info on scalding milk - Is it really necessary found here: http://www.thekitchn.com/scalding-milk-is-it-really-nec-112360
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