Salted Caramel Cappuccino Roll by Renell Pacrin
It has been months since I have last written something on Mima’s Homey column. Let me share with you my new innovation in baking bread – Salted Caramel Cappuccino Roll. I have been working late from time to time and started drinking instant cappuccino coffee to stay awake. It gave me an idea to use it as a bread flavor. I am not a coffee lover, but I love the taste and aroma of this particular instant cappuccino coffee with chocolate granules.
For almost five months, my baking equipment are untouched. And that includes my digital weighing scale. I do not have a spare battery, hence, I can not use it. Good thing is, we can use alternatives for measuring our baking ingredients! There are conversion tables, for those who are still using notebook or pocket planners, and another option is via an online search engine. Converting grams into measuring cups and spoons helped me bake without using my digital weighing scale. Dry or wet baking ingredients in grams can be converted and measured using measuring cups and spoons.
However, when you mold and portion your bread dough, you need to use a weighing scale. It will help you form the bread dough into your desired size with uniformity. For homemade bread, for personal consumption, I have just estimated how much dough can fit in my baking dish.
In this Salted Caramel Cappuccino Roll recipe, I have used the generic dough recipe shared in – baking tips for beginners, an instant cappuccino coffee for bread dough flavor, and a caramel sauce. You will notice the difference in the size of the baked bread roll because I did not use a weighing scale. In addition, I have also overestimated the bread dough which overflowed in my dish while baking.
I am glad I have rekindled one of my favorite hobbies today. I love and enjoyed the combined aroma of cappuccino and bread coming out from my oven. Salted Caramel Cappuccino Roll isn’t a bad idea.Renell Pacrin, Mima’s Homey
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About the Author:
Renell A. Dela Cruz – Pacrin is a development worker (support staff) for seventeen years who loves to cook and bake. She earned a degree in Secretarial Administration and passed the NC II (National Certificate) in Bread and Pastry Production. During her free time, she bakes cookies, cakes, and pastries, mostly for her lovely daughter’s packed snacks, family occasions, and sometimes made to order. Currently self-employed, she focuses more on her spouse’s van rental business, home duties, exploring handicrafts, and taking care of the homey.