Ingredients
Serves 4 (eggs)Cinnamon Rolls
Makes 30
1 kg baker’s flour
400 ml full cream milk
50g fresh yeast
20g Bread improver
20g table salt
100g sugar
200 ml water
100g unsalted butter, softened
20g cinnamon powder
Scrambled Eggs
Serves 4
8 free range eggs
1 cup cream
Generous pinch of salt
40g butter
20g blue swimmer crab meat, picked
Truffle oil, to serve (whatever suits your budget)
Method
Cinnamon Rolls
Preheat oven to 160°C.
Weigh out all ingredients and yeast into the mixing bowl and ready the hook attachment.
In a small saucepan combine milk, butter and water, heat gently to about 70°C, ensuring that the butter has melted.
Add the warm liquid into the mixing bowl and mix on a medium speed for 10 minutes approx.
The dough should be clear from the mixing bowl at this point.
Allow to prove in a warm spot for 90 minutes.
Knock back and portion into 30 units.
Place onto a flat baking tray that has been lined with silicone paper and allow to prove for another 30 minutes in a warm spot.
Bake at 165°C for 17 minutes with no fan force and 50% moisture setting (if available).
Allow to cool.
Scrambled Eggs
Place eggs, cream and salt in a bowl and whisk together.
Melt butter in a non-stick fry pan over medium /high heat (careful not to burn).
Pour in egg mix and cook for 30 seconds or until it slowly starts to set around the edges.
Continue to stir eggs gently and when almost done fold in crab meat and drizzle over a little truffle oil.