I’ve been silent for a while. I’m in a search for a new work and i really had few time to cook. And no cook, no recipes. I should probably start writing other things than recipes, this would allow me to keep my part of the blog active and update it more frequently.
Anyhow, yesterday I had a few hours of free time, and I decided to try to bake an american sweet which holds a special place in my heart, since reminds me of my last trip in the US: the cinnamon rolls.
You know, living in Italy is obviously very good when it comes to italian cuisine, but it’s a hell for many other factors. One of them is almost no grocery stores sell ‘ethnic cuisine’ or ethnic products in general. You want mexican? You’re screwed. There are some sort of mexican restaurants around, but they’re very expensive, mostly tex-mex, and usually not very good quality. You want cinnamon rolls? You have to make them yourself from scratch. We do have a lot of chinese restaurant, but honestly I’m a fan of variety, and in italy there’s just OUR own variety of food. Which is usually good quality, but still, it’s just OUR variety.
Back to my baking frenzy day, I decided to make cinnamon rolls, among other things: So i looked for a recipe online, I mixed the ingredients, made them grow two times, and then froze them separately so that i could unfroze the right quantity during night and bake it fresh in the morning. The result was impressive, and very close to those i had in the US. And i’m honelsty very proud of it, especially considering i had some hassles with the recipe which i’m sharing with you right now. I’m making some fun of you americans, but really, in a very very good way.
- You americans are impatient. When you want the dough to grow, you want it now. So you use 4 1/2 teaspoons of “fast-acting dry yeast” for 3 1/2 to 4 cups of flour. That’s such a high quantity of yeast!! I used half a teaspoon of yeast and let the whole thing grow for longer time.
- You have “fast-acting” yeasts, and you like them. Because they’re fast. I don’t even know if there’s such thing in Italy, but if there was, i would never buy it. I’ve always been told fast growing is difficult to digest. I used normal brewer’s yeast (or baking yeast, or whatever you call it. The one in the picture). It took 5 hours to grow the dough instead of 1 and a half, but the result is the same, and we let the yeast do its work without using a huge quantity of it. (I know, takes longer, but sorry i want a cinnamon roll, not cinnamon roll and yeast).
- I’m a real fan of the international metric system. It’s clean. It makes sense. Everything is measured in decimal steps. It’s very easy to keep proprtions if you have a weight. Yeah, I know, as long as you use the same cup for measuring out each ingredient the proprtions should work out the same. But then suddenly you have a spoon of something and you’re screwed. Is the spoon i’m using right for that cup? I always make fun of goldilock with this simple joke:
1 meter = 10 decimeters = 100 Centimeters = 1000 millimieters.
1 Yard = 3 feet = 36 inches = WTH??? WHY!!!
Anyways, my weight is great! you can set it to display metric measures or imperial measures! I was very happy to find that, but….
- …but you use cups for butter. For flour. For.. oh my. This really puzzled me so much! I mean, a cup is a measurement for volumes, and you use it for solids. I asked goldilocks if they sell liquid butter in the US and she explained me the package comes with cups written on it. Fine, i guess. My weight was useless, and I had to find a converter from volume in cups to weight in the metrical system for my flour, butter, sugar and so on. And the funny part? They’re all different.
1 Cup of flour = 120gr
1 Cup of sugar = 200gr
1 Cup of butter = 240gr.
1lb of flour = 1lb of butter. = 1lb of lead = 1lb of feathers….
1 cup of coffe = 1 cup of water = 1 cup of milk = 1 cup of tea…
See what i mean? You really like to make things harder 😛
Anyways, i managed to make my rolls. I added some walnuts in the filling with the sugar and cinnamon and they tasted great! I’m not sure i really used the recipe as intented though 😀
Have you ever had problems with unit conversions in recipes? How did you manage them?