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Extra Fluffy Brioche Cinnamon Roll (Cooking with Children Edition)

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Extra Fluffy Brioche Cinnamon Roll (Cooking with Children Edition) instructables Extra Fluffy Brioche Cinnamon Roll (Cooking With Children Edition) by PieBaby89 Want to impress your family and friends with the most delectable Cinnamon rolls they have ever tasted? Wait, your kid made it?! Gurl, I've got you covered. Extra Fluffy Brioche Cinnamon Roll (Cooking With Children Edition): Page 1 Step 1: Introduction to Our Agenda Welcome everybody to today's new, slightly different implementing, that involves including children to food Instructables' post. participate in your baking/cooking session. Let me elaborate further below. In this particular post, I will be sharing with you my to- die-for, not-so-secret "secret" recipe to the softest, the About The Recipe fluffiest, THE YUMMIEST homemade cinnamon roll around! No need to go to the mall and buy a $6 My recipe involves using a Chinese bread making Cinnabon anymore (tho i'm still a big of Cinnabon Kat technique called the Tang Zhong method. Yes it is a Cole *salutes you) You can and you will make these French Brioche recipe but the reason I added the because they are just too darn good not to be shared Tang Zhong technique is because 1) It yields a with your loved ones. I will let you know now, that fluffier, lighter bun, 2) It remains moist and supple there are two major different components to this post, even till the next day and 3) It's foolproof and flexible that is the recipe; and the educational approach I am to mistakes. In addition to that, the brioche recipe itself gives the bun a great rich, buttery eggy flavor, kids with you, if anything it will be easier because that's why we start to include them in our burgers, their motorskills are better developed. This will be a grilled cheese etc. great fun learning session for the stay-at-home- parent, grandparents, group baking session, more Cooking with Children Edition experienced sitter/nanny and even teachers who are seeking new ways to implement a hands-on approach To add on to this post, I will be teaching and giving to teach their students about real-life skills. you tips & tricks on how to involve children in your baking session. We will be focusing on pre-school age to kindergarteners today, but if you have older Step 2: Why Bother Cooking With Children? Extra Fluffy Brioche Cinnamon Roll (Cooking With Children Edition): Page 2 When you were little, were you intrigue by mom give them a sense of awareness about what goes on scooping flour? Or grandma rolling out her pie dough in real life: cleaning, cooking, laundry, chores etc. and beautifully crimping the edges? Or a particular spice that fills the air when dad is cooking? For me, I Do take note about their capabilities within their have kept the fond memories of the smell of butter, own age group. sugar and vanilla being creamed in the mixer. My mom would then allow me to scoop flour and i was Little ones ranging from 2-3 years old may have mesmerized by the white cloud of flour as it got mixed limited motorskills, if anything they prefer making a into the batter. It's the little things that manage to mess. Which is OKAY because that's how they learn. ingrain into our minds. Whether or not you may or Textures, color, noise. It's all about sensory play. may not have a positive kitchen role models in your Ensure tools are lightweight, plastic and ingredients lives, it's never too early or too late to teach or be that are safe to consume if accidentally swallowed person. (chocolate chips, sprinkles, royal icing decorations are okay. Raw ingredients like flour, eggs are big no- Being a SAHM (stay at home mom) of a nos) kindergartener, a preschooler and a 2 year old whirlwind toddler, I try to find ways to keep them Children ranging from 4-5 years old have better busy. Not that boredom is bad (if anything it's attention span and can understand simple essential), but including them in my daily chores will instructions. They are also more keen to doing things correctly (but not perfectly which is OKAY). They are can lead to child falling face first on the counter or fall able to scoop & pour ingredients (but not accurately), sideways potentially hitting their head on hard floors. mix loose batters, use cookie cutters, shape dough Do not allow children of any age to sit on the counter. into balls, spread frosting, sprinkle sprinkles as decorations and if they ambitious enough, attempt to 5. Let adults do heat related steps and directions. pipe. I said 'attempt' because some tools may make it Whether it is a microwave, electric stove, gas burner, either easier or difficult to achieve. oven. Have an adult help in inserting the cookie pan into the oven or melt the chocolate for the child. Older children ranging from 6-10 years old Children are not the best in estimating high (depending on their kitchen experience) have better temperatures. just let the adults do this part. means of handling kitchen tools and equipment (with adult supervision of course) and carry/mix thicker 6. Use common sense. If the child is having trouble batter. They would be able to replicate vision to doing anything, either help or show them correctly. reality, for example: Able to decorate a frosted cookie Adults are better at controlling a situation, so if you cake using a theme. If a garden theme was given, the see that a child is endangering him/herself, stop child could independently produce a final product in whatever you are doing and prevent an accident from correlation to the theme. For example produce a happening first. cookie that is frosted red with black spots like a ladybug or pipe a simple buttercream flower. So now that we've passed this part, let's get to it! SAFETY PRECAUTIONS 1. Do NOT leave a child unattended in the kitchen. Spills, cuts, burns, entanglement can occur at any time with or without your presence. If you must attend to something else, turn off all appliances and inform the child to exit the kitchen and wait for a few Extra Fluffy Brioche Cinnamon Roll (Cooking With Children Edition): Page 3 moments. If you have an adult assistant (dad, grandparent) ask if they could watch them for a few. 2. Use age appropriate tools and equipment. If a younger child would like to attempt to cut or shape something and need cutting tools, use a kid's kitchen knife, a disposable plastic knife or a butter knife instead. If the recipe calls for complicated slices (for ex this cinnamon roll recipe), the adult must do it on behalf. Same goes to electronic handheld/stand mixer. The adult MUST help as these electronic equipments are extremely heavy and dangerous if not used correctly. 3. Ensure girl's hair is up and in a bun. Long hair and fringes can easily get caught in mixers and can lead to a really bad accidents. 4. Use proper standing stools. Using a flimsy chair Extra Fluffy Brioche Cinnamon Roll (Cooking With Children Edition): Page 4 Step 3: The Master Recipe Ingredients for the Water Roux Tang Zhong: 1/4 cup of white granulated sugar 1/4 cup of all purpose flour 1/2 teaspoon of salt 1/2 cup of water 2 tablespoon of soften unsalted butter Ingredients for the Yeast mixture: 1 egg + 1 yolk, room temperature 2 tablespoon of white granulated sugar 1/4 cup of warm milk 1 and half teaspoon of active rise yeast Yeast mixture 1/3 cup of warm milk Roux Ingredients for the Brioche: Ingredients for the Brown sugar filling: 3 cups of all purpose flour 1 cup of dark brown sugar 2 tablespoon of ground cinnamon 1-2 cups of powdered sugar (depending on desired sweetness and consistency) Ingredients for the Cream cheese frosting: A splash (2 tablespoon) of warm milk, enough to 1/2 package (4oz) of cream cheese, soften to room loosen frosting temperature Baker's note*: This recipe has been updated with 4 tablespoon of unsalted butter, soften minor changes, rest assured the one typed here is the latest one to use. 2 teaspoon of Pure Vanilla extract Extra Fluffy Brioche Cinnamon Roll (Cooking With Children Edition): Page 5 Extra Fluffy Brioche Cinnamon Roll (Cooking With Children Edition): Page 6 Step 4: Making of the Water Roux (aka Tang Zhong) The science behind the water roux aka Tang Zhong is Pour your measured flour and water into a small that by cooking a few percent of the flour with water saucepan. Whisk them till there's no clumps of flour. (also know as "scalding flour" before adding into the Transfer to a stove and turn heat to medium. Cook mother dough recipe it converts the sugars into starch while stirring continuously until the liquid forms a thick which results in starch gelatinization rather than translucent gel like paste. Ensure to scrape bottom to activating gluten protein strains. When you add the prevent crusting and burning. Remove from heat and cooked starchy flour into the mother dough recipe, the cool completely. Set aside. starch inhibits some gluten formation, to prevent it to become extremely chewy with a tight crumb. Some Kid's Corner: bread like baguettes need extreme gluten formation to get their characteristic chewy and thick crust Allow child to pour ingredients into the saucepan mouthfeel. But for some breads like white loaf, and whisk slowly and gently. Adult would have to delicacy buns and personally, cinnamon rolls, a soft cook the roux on the stove.
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