{"id":1389,"date":"2022-05-05T23:39:43","date_gmt":"2022-05-05T23:39:43","guid":{"rendered":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/?p=1389"},"modified":"2022-05-05T23:43:44","modified_gmt":"2022-05-05T23:43:44","slug":"adjustments-to-the-recipe","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/2022\/05\/05\/adjustments-to-the-recipe\/","title":{"rendered":"Adjustments to the Recipe"},"content":{"rendered":"<p><span style=\"font-weight: 400\">The <\/span><b>Adjusted<\/b><span style=\"font-weight: 400\"> Recipe:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400\">2 and 3\/4 cups All-purpose flour\u00a0\u00a0<\/span><\/li>\n<li><b>1\/4 cups Brown sugar\u00a0\u00a0<\/b><\/li>\n<li><span style=\"font-weight: 400\">1\/2\u00a0 tsp Salt\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\">2 and 1\/4 tsp Instant yeast\u00a0\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\">1\/2 cups Whole milk\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\">1\/4 cups Water\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\">3 tbsp Unsalted butter\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\">1\u00a0 Large egg\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400\">The original recipe used granulated sugar when making the rolls and the filling, but this is not the only option when it comes to sugar. Instead of using the granulated sugar from the original recipe, the alternative for this is brown sugar. Changing the granulated sugar to brown sugar will change the chemical reactions occurring along with the end product of the cinnamon rolls. Granulated sugar makes baked goods more crisp in the end product, whereas brown sugar makes them chewier and more moist. Brown sugar makes the cinnamon rolls more moist and chewy because it contains molasses. When mixing the wet and dry ingredients the brown sugar is absorbing the water within the wet ingredients, while releasing the moisture it already has from the molasses. The last chemical reaction that occurs is when the brown sugar interacts with the yeast, essentially feeding it, as the yeast begins to feed on the brown sugar it will release carbon dioxide.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<p><span style=\"font-weight: 400\">\u201cAll of the Best Brown Sugar Substitutes &amp; How to Use Them Perfectly!\u201d <\/span><i><span style=\"font-weight: 400\">Bake It With Love<\/span><\/i><span style=\"font-weight: 400\">, 8 Dec. 2021, <\/span><a href=\"https:\/\/bakeitwithlove.com\/brown-sugar-substitute\/\"><span style=\"font-weight: 400\">https:\/\/bakeitwithlove.com\/brown-sugar-substitute\/<\/span><\/a><span style=\"font-weight: 400\">.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Moore, Annmarie. \u201cCinnamon Rolls without Brown Sugar.\u201d <\/span><i><span style=\"font-weight: 400\">Foods Guy<\/span><\/i><span style=\"font-weight: 400\">, 7 July 2020, <\/span><a href=\"https:\/\/foodsguy.com\/cinnamon-rolls-without-brown-sugar\/\"><span style=\"font-weight: 400\">https:\/\/foodsguy.com\/cinnamon-rolls-without-brown-sugar\/<\/span><\/a><span style=\"font-weight: 400\">.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Fennel, Sarah. \u201cThe Best Cinnamon Rolls You&#8217;ll Ever Eat.\u201d <\/span><i><span style=\"font-weight: 400\">Ambitious Kitchen<\/span><\/i><span style=\"font-weight: 400\">, 21 Dec. 2021, <\/span><a href=\"https:\/\/www.ambitiouskitchen.com\/best-cinnamon-rolls\/\"><span style=\"font-weight: 400\">https:\/\/www.ambitiouskitchen.com\/best-cinnamon-rolls\/<\/span><\/a><span style=\"font-weight: 400\">.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Adjusted Recipe: 2 and 3\/4 cups All-purpose flour\u00a0\u00a0 1\/4 cups Brown sugar\u00a0\u00a0 1\/2\u00a0 tsp Salt\u00a0 2 and 1\/4 tsp Instant yeast\u00a0\u00a0 1\/2 cups Whole milk\u00a0 1\/4 cups Water\u00a0 3 tbsp Unsalted butter\u00a0 1\u00a0 Large egg\u00a0 &nbsp; The original recipe used granulated sugar when making the rolls and the filling, but this is not the &hellip; <\/p>\n","protected":false},"author":4893,"featured_media":1391,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[275681],"tags":[],"class_list":["post-1389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-additional-science-of-recipe"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/posts\/1389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/users\/4893"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/comments?post=1389"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/posts\/1389\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/media\/1391"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/media?parent=1389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/categories?post=1389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/tags?post=1389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}