preparation
Process the ingredients into a dough by hand or with the dough hook in the food processor and roll it out between two pieces of baking paper into a rectangle about 1 cm high. Chill the dough between the baking papers for at least 3 hours.
For the glaze, lightly beat the egg whites in a food processor or with a hand mixer and gradually add the powdered sugar until the mixture becomes slightly stiff. Cover with a damp cloth until ready to use.
Spread the ground nuts or almonds on the work surface so that the mixture doesn’t stick when you roll it out. Remove the baking paper from the dough. Roll out the dough with the rolling pin to about 10 mm thick. If the mixture sticks to the rolling pin, add ground hazelnuts/almonds to the dough.
Tipp: When rolling out, keep moving the dough so that it doesn’t stick to the work surface. If necessary, sprinkle again with ground almonds or hazelnuts to help.
Prepare a baking tray with baking paper. Preheat the oven to 160 °C fan oven.
Spread the icing thinly but opaquely using a palette or cake server.
Before each use, dip the star cutter in a container of water and pat it dry on a piece of household roll before cutting out stars. It is best to cut out with a cinnamon star cutter (folding cutter). If necessary, use a shish kebab skewer to remove the cinnamon stars from the mold.
Place the cinnamon stars on the baking tray and bake for a maximum of 11 minutes. The glaze should be firm but only slightly browned.
Scrape off the glaze from the cut-out dough scraps as best you can and continue processing the remaining dough. If the dough becomes too sticky due to the kneaded glaze, add ground almonds or hazelnuts.
What are the key differences in techniques between professional chefs and home cooks when making cinnamon stars from scratch?
Our guests for today’s interview are Ms. Smith, a renowned chef who has over 20 years of experience in the culinary arts industry, and Ms. Johnson, a home cook who is passionate about baking and trying out new recipes. Today, we will be discussing the steps involved in making cinnamon stars from scratch as described in the article “World Today News”.
Ms. Smith, as a professional chef, can you provide insight into the importance of properly preparing the dough for the cinnamon stars recipe? How does the rolling process affect the final product?
Ms. Johnson, as a home cook, what do you find challenging about making cinnamon stars? Do you have any tips or tricks that have worked well for you in the past?
Moving on to the baking process, Ms. Smith, how does the type of baking tray and oven temperature affect the texture and appearance of the cinnamon stars? Also, do you think it’s necessary to use a palette knife or cake server for spreading the glaze?
Ms. Johnson, what are your thoughts on the timing of the baking process? Have you found any variations in baking time that result in different outcomes?
both of you have experience working with the cinnamon stars recipe. Ms. Smith, can you share any tips for ensuring consistency when cutting out the stars and applying the glaze? And Ms. Johnson, have you found any creative ways to use leftover dough or glaze?
Thank you ladies for joining us today. We’ve covered a lot of ground, but is there anything else you’d like to add about making these delicious treats or your experiences with the cinnamon stars recipe?
