4-H Baking Bun Fun


Published on

Use as a teaching tool for classes for youth when baking with yeast. Recipes included.

Published in: Education, Self Improvement
  • Be the first to comment

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

4-H Baking Bun Fun

  1. 1. Know how. Know now. Baking Bun Fun Have More Fun with Your Buns! Amy Peterson MS RD Extension Educator University of Nebraska – Lincoln Extension Polk County 1
  2. 2. Nothing taste better than something made with butter, sugar, and cinnamon….. 2
  3. 3. Cinnamon rolls are a sweet pastry commonly eaten at breakfast, but delicious any time of day! 3
  4. 4. Yeast bread dates back to around 1,000 B.C. in ancient Egypt. Cinnamon dates back to 2,000 B.C., where it was imported from Egypt to China and was so highly prized that it was regarded as a gift fit for monarchs. SOURCE: http://www.ehow.com/about_5333674_history-cinnamon-rolls.html
  5. 5. Is It ALIVE????     Yeast is a living substance that is in the air, on the leaves of trees, in their bark, in the skin of fruits, and in the soil. In baking, we use a cultivated yeast that is dehydrated. Dissolving it in warm water brings it back to…. LIFE Yeast then feeds off the flour to give off carbon dioxide and alcohol that makes the dough swell and rise. 5
  6. 6. Butter dates back to 2,000 B.C. and is written about in the Bible. Butter was mass produced after 1860, where previously it was hand churned by farmers’ wives. SOURCE: http://www.ehow.com/about_5333674_history-cinnamon-rolls.html 6
  7. 7. Sugarcane originates from what is now called New Guinea. Sugarcane was first cultivated in the United States in the 18th century and the first refinery was built in New York in 1689. Where do we get our sugar from now? SOURCE: http://www.ehow.com/about_5333674_history-cinnamon-rolls.html 7
  8. 8. Sugar – sucrose – is a carbohydrate that is present naturally in fruits and vegetables. Of all known plants, sugar is most highly concentrated in sugar beets and sugar cane. Sugar is simply separated from the beet or cane plant, and the result is 99.95% pure sucrose (sugar). The sucrose from sugar beets and sugar cane is not only identical to one another, but each is the same as the sucrose present in fruits and vegetables. SOURCE: www.sugar.org The Sugar Association 8 Sugar Beets Sugar Cane
  9. 9. THE BEGINNING OF THE BUN…. According to historians, due to the spice trade into Europe, Cinnamon Rolls and Sticky Buns probably originated in England, with influences from the Dutch and the German. Others may say Sweden. Regardless, perhaps in the 18th century, these sweet buns rolled up like a Swiss roll were documented in history! SOURCE: http://www.foodtimeline.org/foodbreads.html 9
  10. 10. Cinnamon rolls are known in Sweden as "kanelbulle." This word literally means cinnamon bun. Other than kanelbulle, cinnamon roll and cinnamon bun, they are also known as sticky rolls and sticky buns. The name variations for cinnamon rolls may change the ingredients. Sticky buns or rolls may not necessarily contain cinnamon, which will drastically change the taste. SOURCE: http://www.foodtimeline.org/foodbreads.html 10
  11. 11. Cinnamon Rolls made EASY!  It takes time to make the dough from scratch. Learn how to shape your dough using these easy recipe options!  Bread Machine Cinnamon Rolls  Frozen Sweet Bread Dough Cinnamon Rolls You will be relaxing and enjoying these buns in no time! 11
  12. 12. Do you have a bread machine at home that is sitting around collecting dust? Wipe it off and make some cinnamon rolls! 12
  13. 13. SOURCE: http://www.ehow.com/print/how_2129260_cinnamon-rolls-using-bread-machine.html Bread Machine Cinnamon Rolls                  Bread machine Greased 9 x 13" cake pan 1 c warm milk (110F/45C) 2 eggs 1/3 c butter, melted 4 1/2 c bread flour 1 tsp salt 1/2 c sugar 2 1/2 tsp bread machine yeast 1 c packed brown sugar 2 1/2 tsp cinnamon 1/3 c butter, soft 3 oz cream cheese, soft 1/4 c butter, soft 1 1/2 c confectioners/icing sugar 1/2 tsp vanilla extract 1/8 tsp salt 13
  14. 14. Instructions 1. Add 1 c warm milk, 2 eggs, 1/3 c melted butter, 4 1/2 c bread flour, 1 tsp salt, 1/2 c white sugar, and 2 1/2 tsp yeast to the pan of your bread machine. Some machines require you place dry ingredients first, so follow the order outlined in the machine's instruction manual. 2. Select dough cycle and press start. 3. Once cycle completes, it should have doubled in size. Turn out dough onto a well-floured surface. Cover with a towel and allow it to rest for 10 minutes. 4. While that rests, mix 1 c brown sugar and 2 1/2 tsp cinnamon in a small bowl 14
  15. 15. 5. Roll dough into a rectangle, approximately 15" x 24". 6. Carefully spread 1/3 c softened butter over your rectangle. 7. Sprinkle with brown sugar mixture. 8. Roll dough lengthwise and slice at 2" intervals (approx. 12 pieces). 9. Place rolls in a greased cake pan, cover with a hot wet tea towel in a warm spot. Allow to rise, for approximately half-an-hour, until they have doubled in size again. 15
  16. 16. 10. Preheat oven to 350F/180C. 11. Place cake tray in oven and bake rolls for approximately 18-25 minutes until golden brown. 12. While rolls are cooking, make your icing. Using a hand mixer, beat together 3 oz cream cheese, 1/4 c softened butter, 1 1/2 c icing/confectioners sugar, 1/2 tsp vanilla extract and 1/8 tsp salt. 13. Check your rolls halfway through cooking. If they appear to be browning too quickly, cover with foil for the remainder of cooking time. 14. Remove your cinnamon rolls from oven. Carefully flip your rolls over, so that they will be well-coated with the cinnamon/butter/sugary filling. Allow to rest for 10 minutes. 15. Spread icing mixture on rolls. Serve warm. 16
  17. 17. Easy Cinnamon Rolls  1 cup brown sugar, firmly packed, divided       into 2/3 cup and 1/3 cup 1/4 cup water 4 tablespoons butter, softened and divided 1 lb frozen white bread dough, thawed 2 teaspoons cinnamon 1/2 cup chopped pecans flour, for dusting Source: http://www.food.com/recipe/super-easy-sticky-buns-31275#ixzz1QWwFqjgA 17
  18. 18. Prep Time: 50 mins Total Time: 1 1/2 hrs 1. In a small saucepan, combine 2/3 cup brown sugar with the water and 2 tbsp of butter. 2. Cook and stir until sugar has melted and the mixture is well blended. 3. Spread all but about 3 tbsp of this mixture in the bottom of a shallow 9 inch baking dish. 4. On a lightly floured surface, shape the thawed bread dough into a rectangle. 5. Roll with a rolling pin until you get a 10x16 rectangle, letting the dough rest a few minutes if it is resistant to rolling. 18
  19. 19. 6. Spread remaining 2 tbsp of butter over the dough. 7. Sprinkle on remaining brown sugar, cinnamon, and pecans, and drizzle with remaining caramel. 8. Roll dough up jelly-roll style, starting at the long end. 9. Pinch the seam together tightly. 10. Using a serrated knife, cut the roll into 12 equal pieces. 11. Place in pan, cut side up, and allow to rise for 30 minutes. 12. Preheat oven to 350 degrees F. 13. Bake for 30 minutes, until buns are golden brown. 14. Let sit for 5 minutes, then invert onto serving platter. 15. Serve warm. 19
  20. 20. AND NOW THEY ARE TAKING SHAPE! Dough Sculpting 101! 20
  21. 21. Dough Sculpting 101  Yeast dough for shaping will:  Have a silky texture, be properly developed, be elastic and moist but not too tacky or sticky.  Be fermented, punched, and rested in refrigerator.  Be relaxed, extensible (can be rolled out or extended without springing back. SOURCE: A Baker’s Dozen – Home Baking Association Lab 12 21
  22. 22. Dough Sculpting 101  Develop the gluten so the dough cleans the  sides of the bowl or counter when mixed or kneaded. The dough should be soft but elastic, cleaning the bowl or mixing surface. The temperature after kneading should be 78 – 82 F so it will not raise too rapidly. This will help it from becoming too gassy or tacky and help the dough be easier to work with. SOURCE: A Baker’s Dozen – Home Baking Association Lab 12 22
  23. 23. Dough Sculpting 101  Divide the dough among how many pieces  are needed to shape your rolls. This makes them even in size. SOURCE: A Baker’s Dozen – Home Baking Association Lab 12 23
  24. 24. Dough Sculpting 101  Allow the dough time to relax after punching,    dividing, and rounding. This makes the dough easier to shape. The dough pieces will be more extensible and will not “bounce back” when rolled out or shaped. Keep the dough covered during resting time so it doesn’t dry out. SOURCE: A Baker’s Dozen – Home Baking Association Lab 12 24
  25. 25. Dough Sculpting 101  Do not over flour or grease the shaping    surface. This leaves a coating of flour or grease on the dough surface and affected the flavor and appearance. Proof bread until ¾ or nearly fully proofed before egg washing or slashing of the surfaces. Preheat oven 5 – 10 minutes before egg washing or slashing. SOURCE: A Baker’s Dozen – Home Baking Association Lab 12 25
  26. 26. Dough Sculpting 101 Single Knot Rolls 1. 2. 3. Cut a one – 1 ¼ # dough piece into 12 even pieces. Roll each piece into a log 4 inches long. Tie the dough in a simple knot, leaving one end in the center on the top and tucking the other underneath. Place on a lightly greased or parchment lined baking sheet. Cover, proof, and back as directed. SOURCE: A Baker’s Dozen – Home Baking Association Lab 12 26
  27. 27. Dough Sculpting 101 Double Knot 1. 2. 3. Cut a one – 1 ¼ # dough piece into 12 even pieces. Roll each piece into a rope 8 inches long. Make a loop with the top half of the dough, giving the closed end a half-inch overlap of the dough. Turn this loop over so the long piece is on top. Wind the long piece behind the overlap, and bring the end back up through the loop to make a figure 8. Place on a lightly greased or parchment –lined baking sheet. Cover, proof, and bake as directed above. SOURCE: A Baker’s Dozen – Home Baking Association Lab 12 27
  28. 28. Dough Sculpting 101 Butterhorn or Crescent Rolls 1. 2. Roll 1/3 of the dough into a large 16 inch circle, about ¼ inch thick. Spread thinly with softened butter, cut like a pie into 12 even wedges; roll each wedge up, wide edge to point; place rolls a couple of inches apart on greased baking sheet with point underneath. Cover and let rise until double in size. Bake as directed. SOURCE: A Baker’s Dozen – Home Baking Association Lab 12 28
  29. 29. Dough Sculpting 101  Cloverleaf Rolls 1. Shape one – 1 ¼ # of dough into a log about 3 inches thick. Use a dough cutter or knife to cut log into 12 even pieces. 2. Divide each of the 12 pieces into three small pieces and roll these into smooth balls. 3. Place the three balls together in a greased, medium-sized muffin cups. Repeat for 1 dozen. Proof and bake as directed. SOURCE: A Baker’s Dozen – Home Baking Association Lab 12 29
  30. 30. Dough Sculpting 101 Cinnamon Rolls 1. While the dough is rising, lightly grease two 9" round cake pans. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. 2. To make the filling, whisk together the sugar, cinnamon, and flour. 3. Brush the dough lightly with milk. 4. Sprinkle the filling evenly over the dough, covering the entire surface. 5. Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. RECIPE and PICTURE SOURCE: http://www.kingarthurflour.com/recipes/cinnamon-rolls-recipe 30
  31. 31. 6. Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. 7. Space eight rolls in each of the prepared pans. Flatten them gently. 8. Cover the pans, and let the rolls rise till they're noticeably puffy, about 1 1/2 to 2 hours; they should spread out and start to crowd one another. 9. While the rolls are rising, preheat the oven to 375°F. 10. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20 minutes. RECIPE and PICTURE SOURCE: http://www.kingarthurflour.com/recipes/cinnamon-rolls-recipe 31
  32. 32. And EAT!! 32
  33. 33. So what happened…..if it just didn’t turn out right? 33
  34. 34. Shape What to Look For What Happened Why Uniform size Attractive shape Uneven shape Improper shaping Uneven time in oven Rising time too long or too short SOURCE: 4-H Foods Judging Guide, 2010. A. Peterson PHOTO SOURCE: A. Peterson 34
  35. 35. Volume What to Look For What Happened Why Light in size Heavy Underproofed Low grade flour Poor yeast Under kneaded Too cool while rising Poor Volume Underproofed SOURCE: 4-H Foods Judging Guide, 2010. A. Peterson PHOTO SOURCE: © Catherine Murray - Fotolia.com 35
  36. 36. Flavor What to Look For What Happened Blended flavor Flat Slightly sweet and nutty Richer than bread Yeasty Sour Why Too little salt Raised too long Too warm while rising Poor yeast or flour Raised too long Too slow baking Too warm while baking SOURCE: 4-H Foods Judging Guide, 2010. A. Peterson 36
  37. 37. Color What to Look For What Happened Why Uniform Golden brown Streaks Poor mixing Drying of dough at top Adding flour at last stage Dark crumb Too cool oven Stale yeast Pale Too slow oven Too little sugar Too much salt SOURCE: 4-H Foods Judging Guide, 2010. A. Peterson PHOTO SOURCE: © JJAVA -37 Fotolia.com
  38. 38. Crust What to Look For What Happened Why Tender, crisp Smooth crust Tough Under proofed – not raised enough Low grade flour Too much salt Cracks and bulges Over handling of dough Not raised properly in oven Cooled to quickly SOURCE: 4-H Foods Judging Guide, 2010. A. Peterson PHOTO SOURCE: © Diana Taliun - Fotolia.com 38
  39. 39. Texture What to Look For What Happened Why Tender, elastic crumb Thick Too slow baking Slightly moist Crumbly Soft wheat flour Too little kneading Fine cells, soft and velvety Compact at bottom Not raised enough Under baked Sticky Coarse Steamed by cooling in pan Poor yeast Low grade flour Raised too much SOURCE: 4-H Foods Judging Guide, 2010. A. Peterson PHOTO SOURCE: © Giuseppe Parisi - Fotolia.com 39
  40. 40. Questions?
  41. 41. 4-H is a learning experience. Make it a positively delicious one! 41
  42. 42. Know how. Know now. Baking Bun Fun Have More Fun with Your Buns! Amy Peterson MS RD Extension Educator UNL Extension 42