Well, strike two. I’m not sure what I’m doing wrong. Instead of a cinnamon roll type dessert, I created……….
I thought it might be my using Almond Milk instead of regular cow’s milk; but the internet tells me it should not make a difference. And it knows everything!
I supposed I could try again with regular milk just to see.
Again, following the recipe precisely, I did not have “dough” to roll out. I had liquid. And this is a different recipe, so it must be me. Adding enough flour to make it dough made it too tough to eat. Even my dog, Murray, had trouble getting these down – and he eats tin cans.
Oh well. My main objective in this project are the photographs – but with food you, want them to at least LOOK like they taste good. These fall short of that goal, I’m afraid.
I also used regular all purpose flour this time, vs. the gluten-free flour I have been using. Still screwed it up.
2 cups flour
1/3 teaspoon salt
2 teaspoons baking powder
2 tablespoons butter
1 cup milk (I bet that’s too much)
3/4 cup brown sugar
1/2 teaspoon ground cinnamon
Sift together flour, salt and baking powder. Cut in butter and then add sugar and mix until soft.
(Maybe I should have beaten this with the kitchen aid mixer. Hmmm. I just cut in the butter and stirred in the sugar)
Add milk and egg. Roll 1/2 inch thick on floured board or wax paper. Sprinkle with brown sugar and cinnamon. (Extra brown sugar??? The card does not specify. . . so I did.)
Roll into a long roll, press edges tightly together and cut into 3/4 inch slices. Lay slices cut side down on greased pan. (I used parchment paper)
Bake about 20 minutes in a “quick oven.”
I did finally look up what, “Cook in a quick oven vs. slow oven,” means.
Here’s Wikipedia’s chart on oven temperatures:
Cool oven – 200F / 90C
Very slow oven – 250F / 120C
Slow oven – 300-325F / 150-160C
Moderately slow oven – 325-350F / 160-180C
Moderate oven – 350-375F / 180-190C
Moderately hot oven – 375-400 / 190-200C
Hot oven – 400-450F / 200-230C
Very hot oven – 450-500F / 230-260C
Fast oven – 450-500F / 230-260C
Anyway, I know it’s possible to do. My great grandmother wrote this one out on an index card – so I KNOW she used this recipe.
The challenge is on to figure out what I’m doing wrong.