jamgirl
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Post by jamgirl on Apr 23, 2019 19:23:37 GMT -5
Hello - I have tried a cinnamon roll recipe made from scratch for my Instant Pot but they turned out very doughy and tough. I have the Duo60 - does anyone have any advice on how to make them light and fluffy? I did cover them with paper towel and had a cover besides on the pan, but they still were too moist overall. I placed them in the oven to help bake further, but it didn't help the texture. They were still doughy and tough.
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Post by Catbatty on Apr 24, 2019 2:00:20 GMT -5
Welcome here, Jamgirl.  It's great to meet you. Instant Pot breads, etc., are new to many here, I think. BUT, it's so exciting to see cookbooks and recipes for these kinds of things and I am DYING to give some a go! WE LOVE OUR INSTANT POT!! But sorry to hear that your first (FEARLESS) venture into cinnamon rolls in the IP failed to please. Where did you find the recipe? Did anyone else post comments (if online)? I know a gal who does all kinds of things with her IP. (TERRY POGUE, IF YOU SEE THIS CONVO, PLEASE POST .... WOULD LOVE TO HEAR YOUR OPINIONS.) We are in the process of listing our house for sale, buying another, moving in 3 weeks...so it's a madhouse around here or I would get out one of my IP cookbooks and give it a go myself. I can't imagine how something like cinnamon rolls would come out with a baked-type finish. Maybe some people like that doughy consistency. I would NOT. Yuck. I know that Terry has made cake in hers. I can't imagine that either.  But she liked hers. I'm trying to remember, didn't someone recently publish a 'real' cookbook (meaning: not a piece of junk, but something nice from a respected and well-known cookbook author). I'm excited to hear more from you.  Thanks for posting. |
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jamgirl
<50 posts
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I joined April 2019
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Post by jamgirl on Apr 24, 2019 7:10:32 GMT -5
Hello CatBatty - great name!!! Love cats myself tho I no longer have one. I made several cakes from scratch in my Pot and many turned out wonderful - I made a ginger cake, applesauce cake, apple cake, and "cake" brownies from scratch - I found that if you stick with melted butter rather than using oil, they turn out better and taste better. I made a cakey brownie mix which called for oil and it was a bit too fudgey for us, so the next time, I will be using melted butter. I made a pear upside down cake from scratch and the first one was wonderful as I baked it in my little bundt pan. When I tried a pineapple one, I didn't remove the moisture from the pineapple and made it in my "tier" pan and it didn't bake in the center. I tried it again using only half the batter this time, and it baked much better. As for cinnamon rolls, I guess they are going to be "spongy" anyway rather than cakey as we are used to - so I may not try them again for awhile. If I do, I'll use my own recipe and try some in the Pot just for an experiment. I, too, absolutely love my IP, and have many successes thus far. Spaghetti, lasagna and manicotti baked beautifully and each were delicious. Putting them under the broiler before serving, with a touch more cheese, really "smartens" those recipes up. I made some lovely soups, stew meat cut into small chunks (for ease of digestion as my hubby can't handle large chunks of meat) and some chicken dishes - have to make certain they aren't overcooked tho - As for the cakes, they are a bit denser in texture but using melted butter does help. We like the texture tho as there aren't many crumbs to chase around the plate - lol All of the recipes I have tried are from the internet and I have had a couple of mistrials in the beginning but I keep plugging away with another stab at a different recipe.
Anyway, I won't take up more of your time as you are super busy - I will try Terry's site - I'm sure she has much to offer. Take care and good luck with your move. Kindest Rgds, JamGirl -
P.P.S. A few additional notes since last posting - I made my own cinn
roll recipe that uses shortening but switched to melted butter for this batch. It
also takes 4 tsps of bak powd and less milk than the recipe I used from
on line. Anyway, the long and short is that I cut five small rolls
and placed them in the egg bites dish (sprayed lightly), covered them
with paper towel and put on the lid that comes with the dish. I High
Pressured 23 mins but did QPR just to test if they had "baked" properly (too
curious I guess to wait for NPR) - they were almost done so I
baked them for a few more mins in my counter top oven. Altho they did "bake" more, they were still not the best
texture. They weren't doughy per se, but denser of course, than those baked in a reg oven. I suppose my experimentation is over as I don't want to keep wasting ingredients and shall stick to the regular way I make cinn rolls. The rolls from that same batch that were baked in the oven, were denser than those made with shortening, but fairly edible (esp with a touch of icing). Again, take care and tks for your reply.
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It's great to meet you. Instant Pot breads, etc., are new to many here, I think. BUT, it's so exciting to see cookbooks and recipes for these kinds of things and I am DYING to give some a go! WE LOVE OUR INSTANT POT!! But sorry to hear that your first (FEARLESS) venture into cinnamon rolls in the IP failed to please. 
But she liked hers. I'm trying to remember, didn't someone recently publish a 'real' cookbook (meaning: not a piece of junk, but something nice from a respected and well-known cookbook author). 
Thanks for posting.