this post was submitted on 19 Mar 2024
245 points (97.3% liked)
Asklemmy
44152 readers
853 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
That sounds interesting!
How does the vanilla pudding mix work? What is it replacing?
I'm pretty sure boxed pudding mix is mostly cornstarch, sugar, maybe some powdered milk or powdered eggs, flavoring, and then dyes and preservatives. If you just dumped a box of pudding mix into a basic lean dough (just flour, water, salt, and yeast), you'd end up with something close to a typical enriched dough (lean dough plus stuff to make it sweeter, more tender, etc). Obviously the sugar and flavorings are gonna sweeten things, and the cornstarch might have a tangzhong-like effect where it traps water, leading to a softer, moister, more tender finished product. It'll also probably interfere with gluten formation, which will also lead to a softer, more tender dough.
To figure out what it could replace, let's consider what's in a "normal" cinnamon roll dough first. Commonly a typical cinnamon roll dough is basically brioche dough, so a lean dough enriched with eggs, a touch of sugar, and a healthy amount of butter. Egg yolks, sugar, and butter all interfere with gluten formation and lead to a softer dough, while egg white might lend a bit of structure, but realistically is mostly just contributing water.
So the most obvious thing that's being replaced is the sugar. If the pudding mix contains some sort of powdered dairy product, that might lend some dairy flavor, but you'd still need some sort of fat. If the pudding mix contains powdered egg, that might lend some egg flavor, but powdered egg has less fat than fresh, so again you may need to supplement there as well. If the pudding mix contains cornstarch, I'd consider lessening the amount of flour in the dough to make sure it's still at the right hydration level.
Note: I've never done any of this myself, so this whole thing is basically just an educated guess ๐
This pretty much nails it, especially the bit about gluten development. You'd really have to work this dough to make it springy (which isn't what I'm after in mine). They're more moist than your typical dough. And a lot of dough recipes don't call for vanilla, which is a good addition imo.