Last Friday, Ms Natalie taught us how to make
cinnamon rolls and the types of bread we usually eat.Cinnamon Roll
was originally from Sweden. It is also a type of sweet roll. Dough, cinnamon
and sugar are the main ingredients to make Cinnamon rolls. The
ingredients to make cinnamon rolls are some milk, cinnamon, cream, some butter,
sugar, vanilla essence, salt, yeast and some eggs. As Ms. Natalie had prepared
the ingredients, we started right away.
First, we started by pouring some milk, and putting
some butter, sugar, salt and vanilla essence into a small pot. Next, we warmed
the pot on a stove on small fire. We
couldn’t heat it too long, as we don’t want to warm it, we just wanted to melt
the butter.
Meanwhile,
we measure half the flour into the bowl of a stand mixer along with the yeast.
Later, we add the warm melted milk butter mixture to the flour. Then, we took
turns to beat the mixture with a mixer. We had to beat until it is smooth.
Next, we add the eggs one at a time, while beating it until smooth before we
proceed to the next step. Later, Ms. Natalie switched the hook to a dough hook
and added the remaining flour.
Next,
we took turns to blend the dough. After blending the mixture, Ms. Natalie
stopped the mixer and began to knead the dough until it was a soft dough that is
no longer sticky to the touch. This process took about five minutes. Later, Ms.
Natalie separates the dough into two and put them into two glass containers to
proof. She also covered them with a cloth to let them stay dry. As the dough
will need an hour or more to proof.

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The bread ready to proof or expand.
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Ms. Natalie taught us the types of bread we
usually eat. This was the list of bread we learnt:
Bagel
It was originally from Europe. It is usually
boiled first before it is baked.
Baguette
Also known as French Loaf. It was originally
from France. A usual baguette is about 65cm (26in) long but can go up to a meter
(40in) l ong.
Breadsticks
It was originally from Italy. Pre-made, dried
breadsticks may sometimes be sold in markets as a kind of snack, somewhat
similar to a cracker.
Challah
It is
a Jewish bread. Challah is a special Jewish braided bread eaten
on Sabbath and holidays. Each single loaf is woven with six
strands. Together, both loaves have twelve which represent each tribe of
Israel.
Chapati
It
was originally from India. Small portions of the dough are rolled out
into discs. The rolled-out dough is thrown on the preheated dry skillet
and cooked on both sides. And then put directly on a high flame, which makes it
blow up like a balloon. The hot air cooks the chapati rapidly from the inside.
Ciabatta
bread
This
bread comes from Italy.
Cornbread
This
bread came from the United States.
Croissant
Its
originally from France.
Foccacia
It comes from Italy.
Hot
Cross Buns
They are from Britain.
The
ManTou
It
came from China.
Monkey
Bread
It is from the United States.
Pita
Bread
Originally
came from the Middle East.
Pretzels
Originally
came from Europe. It has been said that an Italian monk invented pretzels as a
reward to children who learn their prayers. He calls the strips of baked dough,
folded to resemble arms crossing the chest, 'pretiola'.
After
Ms Natalie finished her talk about the breads we ate every day, she then
continued on making the cinnamon rolls.After proofing for one and a half hours,
the dough has expanded to its limit and it is time do make our own cinnamon
rolls! Before kneading the dough, we had to make the filling and the glaze for
the cinnamon rolls. It took some time for us to finish them.
Later,
Ms Natalie distributed one small piece of dough to each of us. Then she told us
to roll our dough into flat-rectangle shape dough. It was hard to roll the
dough as it was sticky, so we had to put some flour on our hands and on the
dough to make it less sticky. After some errors, i decided to use a cup to
roll. Eventually, it worked! My idea was a success. Later, Ms. Natalie spread
the filling and glaze that we made into the cinnamon rolls. Then, I put some
toppings like raisins, chocolate chip, colorful sprinkles and chocolate
sprinkles on my cinnamon roll. Next, I slowly roll the dough up and then cut it
into two pieces. After that, Ms Natalie told us to put over cinnamon rolls into
the oven pan. Before baking, Ms Natalie spread some oil on the cinnamon rolls
then she close the cover of the oven and let it bake.
After baking for an hour, the cinnamon rolls
were finally done! I was so excited to taste my own cinnamon roll that I made, as
the cinnamon smell filled the entire place. When it was my turn to take my
cinnamon rolls, I was shocked as they were very beautiful because of the
sprinkles made them colorful. Before I ate my cinnamon rolls, Ms. Natalie came
to me and told me that my cinnamon roll looks very good and congratulate me. When
I bit the cinnamon roll, I was crying because it was too delicious. I had never
had a dish that was so delicious.
Lastly,
I would like to thank Ms Natalie who had spent so much time to prepare the
ingredients and taught us how to make this delicious cinnamon rolls. I really
wished that I could share this delicious cinnamon rolls recipe with my friends
and relatives.