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Old 01-17-2007, 11:36 AM   #31
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One small problem...I don't have a mixer with paddles and things. I have only a hand mixer...Suggestions please. I'm not much of a baker but would love to try these. Sue
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Old 01-17-2007, 11:50 AM   #32
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One small problem...I don't have a mixer with paddles and things. I have only a hand mixer...Suggestions please. I'm not much of a baker but would love to try these. Sue
If you have a food proccessor you could alway try mixing it in that. I have never had much luck at it but I have seen others say that is all they use. If you do, use the plastic blade since that will cut the dough less.
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Old 01-17-2007, 01:33 PM   #33
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Resistant Wheat Starch 70

Kevin:

Do you think the Resistant Wheat Starch 75 will be a good substitute for Resistant Wheat Starch 70? Netrition no longer carries the 75 version.
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Old 01-17-2007, 01:40 PM   #34
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Kevin:

Do you think the Resistant Wheat Starch 75 will be a good substitute for Resistant Wheat Starch 70? Netrition no longer carries the 75 version.
Sorry I used Resistant Wheat Starch 75 for these. I just cut and pasted the list of ingredients from another recipe and forgot to change the 70 to a 75. They just recently changed to 75. Sorry for the confusion.
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Old 01-17-2007, 03:16 PM   #35
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OMG, this is pure food porn

Thanks so much for posting those pictures kevinpa, you're simply amazing!
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Old 01-17-2007, 03:27 PM   #36
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Kevin, I am so excited to try these!! AND I have all the "food ingredients" but no mixer w/ a paddle...and my food processer only has a metal blade. Could I just knead this by hand do you think? Would love to have these on Sunday morning.
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Old 01-17-2007, 03:32 PM   #37
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Kevin, I am so excited to try these!! AND I have all the "food ingredients" but no mixer w/ a paddle...and my food processer only has a metal blade. Could I just knead this by hand do you think? Would love to have these on Sunday morning.
Maggy, if it were me and I didn't have a mixer with a paddle that is how I would do it. I didn't suggest that to sassay because she mentioned that she was not much of a baker.
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Old 01-17-2007, 03:34 PM   #38
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Thanks Kevin...I can smell them already)
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Old 01-17-2007, 11:31 PM   #39
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Guess I know what I'm doing with my Saturday morning (provided I don't give these a try tomorrow evening). Can't wait to have a legal cinnamon roll.

Thanks so much, Kevinpa.

Sheryl
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Old 01-18-2007, 01:57 PM   #40
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I can't wait for everyone's results on this..

Many of my friends always knead their bread by hand.. Just like in the olden days..
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Old 01-18-2007, 07:18 PM   #41
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ok ladies, anyone make these yet...just realized my yeast had expired...have to go to the store this weekend...still planning for Sunday AM...)
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Old 01-18-2007, 09:46 PM   #42
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I made these just as before except I didn't use the cinnamon.

It makes one heck of a good dinner roll. Great taste, texture and 2 carbs each.















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Old 01-18-2007, 09:55 PM   #43
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Kevin,

You are up pretty late, my friend..but these look great!!!!
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Old 01-18-2007, 10:02 PM   #44
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Kevin,

You are up pretty late, my friend..but these look great!!!!

I had a clean kitchen and couldn't stand it........
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Old 01-18-2007, 10:10 PM   #45
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This is a threadjack, but have you ever made a molten chocolate cake?
I tried one tonight using a Dove SF chocolate and it turned out really good..
I used the 3 minute chocolate cake recipe..I will have to get the exact measurements and post it..

Sorry, folks, for the interruption.
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Old 01-19-2007, 07:40 AM   #46
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We had cinnamon rolls with coffee this morning!

I made Kevin's cinnamon rolls last night. They are WONDERFUL! The texture is dead-on. DH was delighted. Carbalose/Carbquick sensitive that I am, I tasted and smelled just a hint of it last night when rolls were freshly baked, but I don't this morning (warmed the rolls just a bit in microwave). Maybe there is some kind of marinating process going on with the cinnamon. Also, I used just barely a quarter cup of the extra WPI. Dough held together and was a bit soft, but rollable. It was a little tricky to roll after spreading with the filling but I wouldn't make it any stiffer next time - afraid more WPI might compromise the great texture. Thanks, Kevin, for your hard work and very successful experimentation! BTW, will these freeze okay? It's just DH and I and it will take 3-4 days for us to finish a pan and I'm afraid they'll get stale.

Ginny
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Old 01-19-2007, 08:17 AM   #47
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I've been trying to avoid this thread for a few days now.

I wish I'd never opened it!

Ok, so, I was going to make these, until I realized that I don't have the splenda quick packs, so I figured I'd use regular splenda.

Then I realized that I have no polyD or not/sugar. Okay, so I'll just make the dinner roll version.

Only problem? When I placed my last netrition order, they were out of stock on Wheat Protein Isolate 5000 and it still hasn't shipped.

*sigh* I suppose I'll just have to wait a bit longer.
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Old 01-19-2007, 09:24 AM   #48
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BTW, will these freeze okay? It's just DH and I and it will take 3-4 days for us to finish a pan and I'm afraid they'll get stale.

Ginny
Thanks Ginny.

Vacuum sealed.




1 minute 15 sec. on 30% defrost in microwave.



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Old 01-19-2007, 03:33 PM   #49
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Thanks,Kevin

I don't have a vacuum sealer so I'll just use regular freezer plastic bags. Good to know they can freeze.
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Old 01-19-2007, 05:12 PM   #50
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Making these tomorrow for Sunday morning...can't wait
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Old 01-19-2007, 05:45 PM   #51
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I made these today. I said earlier that I would wait to follow the ingredients list exactly, but it got the best of me so I went ahead and made them anyway. I used powdered Splenda for the erythritol and Fiberfit for the Sweetzfree in the filling. I used regular tap water (we have a well with the best tasting water!) instead of bottled spring water. Everything else was according to the recipe and Kevin, you've definitely done it again! DH and I shared one after they came out of the oven, they're great!!

Kevin -The only problem I had was rolling the thing up. The dough was quite sticky. I used the whole extra 3/4 cup WPI 5000, I put out a piece of non-stick foil and dusted it with WPI 5000, put the dough on top of that and put a piece of plastic wrap over the top then rolled it out, removed the plastic wrap, spread the filling over it and then tried rolling it up, but it was so stuck to the "non-stick" foil that I had quite a time, then after I cut it I ended up picking up each piece and kind of shaping it. No harm done, but you're log looked so perfect, I want mine to come out that way! I don't have a mixer with a paddle - I mixed and kneaded everything by hand. I do have a mixer with a dough hook but whenever I use it, the dough climbs up the hook and the hook just runs around the bowl with no dough! Was your dough sticky when you rolled it up?

I still plan on getting the powdered E before I try these again but if anyone else is thinking of trying them with powdered Splenda - go for it! You won't be disappointed.
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Old 01-19-2007, 06:20 PM   #52
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I do have a mixer with a dough hook but whenever I use it, the dough climbs up the hook and the hook just runs around the bowl with no dough! Was your dough sticky when you rolled it up?
Tweaker, as I mentioned when I make this and other doughs that I need to roll out, the dough riding up the hook is a good sign that yhe dough is ready.

If you are using the hook that sticky dough that you had a hard time rolling would not climb.....it would still be sticking to the sides of your bowl.

Anyway, to answer your question, this dough was no where near as sticky as the bread dough. I liken it a bit to the texture of a pizza dough. It streached but was still very soft.
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Old 01-19-2007, 07:20 PM   #53
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Originally Posted by CarolynF View Post
This is a threadjack, but have you ever made a molten chocolate cake?
I tried one tonight using a Dove SF chocolate and it turned out really good..
I used the 3 minute chocolate cake recipe..I will have to get the exact measurements and post it..

Sorry, folks, for the interruption.
Now THAT'S something I've been meaning to experiment with, CarolynF, I've even collected a stack of classic "master" recipes to browse over...but I'm SO happy if you've done this already.

I very much look forward to a new Molten Chocolate Cake thread!

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Old 01-19-2007, 07:23 PM   #54
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"Kevin -The only problem I had was rolling the thing up. The dough was quite sticky. I used the whole extra 3/4 cup WPI 5000, I put out a piece of non-stick foil and dusted it with WPI 5000, put the dough on top of that and put a piece of plastic wrap over the top then rolled it out, removed the plastic wrap, spread the filling over it and then tried rolling it up, but it was so stuck to the "non-stick" foil that I had quite a time, then after I cut it I ended up picking up each piece and kind of shaping it. No harm done, but you're log looked so perfect, I want mine to come out that way! I don't have a mixer with a paddle - I mixed and kneaded everything by hand. I do have a mixer with a dough hook but whenever I use it, the dough climbs up the hook and the hook just runs around the bowl with no dough! Was your dough sticky when you rolled it up?" per tweaker.

same thing happend to mine. i had to use a spatula to scrape them off the counter. no matter, they were delish! i also made the dinner rolls using my muffin top pan and i have to say they were absolutely beautiful. they raised up to a large orange, maybe bigger. settled down slightly after baking. i think these taste the mildest out of all the recipes. this one is def a keeper. especially for sandwiches.
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Old 01-19-2007, 07:33 PM   #55
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It almost sounds like you guys dough is too wet. I am very precise on my liquid measures.
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Old 01-20-2007, 07:31 AM   #56
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Kevin,

The PolyD is the regular, not the sweetened, right?
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Old 01-20-2007, 09:10 AM   #57
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Kevin,

The PolyD is the regular, not the sweetened, right?
Yes, it is the regular. I finally used up all my sweetened stuff and use only the unsweetened now.
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Old 01-20-2007, 09:14 AM   #58
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Yes, it is the regular. I finally used up all my sweetened stuff and use only the unsweetened now.
Thanks Kevin!

I must say that you've insprired me to start some l.c. baking. I've alway ordered pre-made frozen stuff, or have gotten mixes. I'm nearly a gourmet cook, but have never gotten into baking. I can certainly follow a recipe though. (That's one thing I almost NEVER do when cooking.) I just get worried with the l.c. baking because I know so little about the products and their uses. If something was too chewy, I'd have NO idea how to correct it (or any other problem). But, it seems like you've acted as a test kitchen for your recipes and they look wonderful, so I'll give it a shot. Many, I'm going to have a HUGE Netrition order!
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Old 01-20-2007, 01:58 PM   #59
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Kevin - I went back and looked at the recipe again and I'm sure I measured the water and milk exactly, however, I did use extra large eggs. Do you think the little difference between your large eggs and the extra large would make that much difference?

It will be a while before I'll make these again but I'm going to make a note to use the dough hook on my mixer and see how that turns out.
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Old 01-20-2007, 02:13 PM   #60
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Bassetmom brought u an interesting point in another thread.

Measuring "flours" help

This may have something to do with it too.
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