How to make cinnamon-chimney-cake[2020]

[How to make cinnamon chimney cake -2020]Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. The oldest forms of Cakes were modifications of bread its called oldest forms of cake but cakes now cover a wide range of preparations.

That can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.

When we make a cake that time we use the most commonly used ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder. And when we also use for our cake recipes then we use common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla with numerous substitutions for the primary ingredients. Then make our cakes and it can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit etc.

We use our cake is often served as a celebratory dish on ceremonial occasions such as weddings, anniversaries, and birthdays etc. We know have the countless cake recipes . Here cinnamon chimney cake recipe given below :

How to make cinnamon chimney cake -2020

What is Chimney Cake Budapest? First the Chimney Cake Invention from Székely Land, as people living there and liked to utilise the hardwood embers which were typically used for cooking and warming the house up in more than one way. They rolled the dough with sugar and various flavours befor it they wrapped sweet dough on a wooden cylinder, baked it over the embers, and then rolled it in sugar and various flavours.

Ingredients

• 1¾ cups 240 gm flour
• 2¼ teaspoons  7 gm active dry yeast 
• 2 tablespoons 30 gm sugar
• ⅛ teaspoon 3/4 gm salt
• 1 large egg, room temperature
• 3 tablespoons 45 gm melted butter
• ½ cup (120 ml) milk, lukewarm temperature
• For brushing the rolling pin
• melted butter
• sugar
• For the topping:
• Approximately ½ cup 100gm sugar
• For walnut sugar topping
• 1 cup  (115 gm) ground walnuts, mixed with about ½ cup 100 gm sugar
• 2 teaspoons (10 ml) 6 gm cinnamon

Instructions

1. When you use dry yeast then you add 1/2 teaspoon sugar to lukewarm milk and set aside for 3-8 minutes until becomes foamy .
2. After that you can use the other yeast types directly along with the flour.
3. Add egg, milk, melted butter, and yeast in a large bowl combine, flour, sugar and salt and Stir the mixture until it comes together to form a dough, and then knead for about five minutes.
4. It will be sticky. Don’t be tempted to add any flour. Grease your hand if needed.
5. Transfer to a well greased container
6. At room temperature allow the dough to rise for 60 minutes until doubled in volume
7. Then you need to prepare the rolling pins by covering them with aluminum foil in the oven and do it at least two or three layers to protect the pins from burning in the oven.
8. Cover the rolling pins, make sure to cover the rolling pins very well. Brush them with melted butter.
9. The risen dough after 60 minutes.
10. Then you need to punch down the dough with divide into 4 equal parts about 115 gm of each.
11. One portion of the dough surface spread on a well floured.
12. Then take shape into ⅙ inch (4 mm) thick square-shaped sheet.
13. Using a pizza cutter cut the dough into a long ribbons of about ½ inch (13 mm) wide.
14. Then you need to Trucking in the end and Wrap one end of the dough strip around the spit rolling pin ,so the dough doesn’t unwind.
15. On the rolling pin keep the dough very thin (6 mm) as you stretch and wind it . On the counter top to flatten it press it together roll the whole thing slightly .
16. Brush with melted butter
17. Roll in sugar
18. Place in roasting pan and bake in a preheated moderately hot oven 375°F/190C/gas mark 5 for 20 minutes.
19. When you using roast function (375F/190C) in the oven it will take about a15 minutes.
20. Until it starts to take on a dark golden color then you are grilling (broiling) over the fire cooking time is about six minutes. Then you can turn the rolling pin at once least once (or more) throughout baking time to ensure uniform cooking.
21. After that when cake is done roll it in sugar again
22. When you are using other toppings brush and more butter, then roll the finished cake in the toppings it is your choice.
23. Finally you Release the cake and set it up right to cool it .

Process: 

1. Dissolve fresh yeast in lukewarm milk.
2. Add flour, butter, vanilla extract, honey and the eggs in a medium size mixing bowl .
3. On top of the flour mixture pour yeasty milk and start to work everything together.
4. In the mixing bowl ,add the salt then knead it until it’s even and the dough. 
5. Then cover the bowl for one hour and leave it in a warm place .
6. Get the chimney cake sticks we are waiting for the dough to double, ready by spreading some oil or melted butter on them. It is supposed to prevent the dough for stick down.
7. Take the dough out of the bowl onto a floured surface for an hour.
8. Roll the dough .
9. Cut the rolled .
10. Start rolling up the stripes onto the sticks.
11. Rolling up the dough stripes needs a bit of practice. If we happen to mix together a softer dough, handling it will be a bit challenging which result less than optimal spirals.
12. Roll it lightly floured surface to even the surface up in slightly.
13. Get the first batch ready for the oven.
14. Brush them with honey or sweetener and place them into a oven for about 15 – 20 minutes. After that if we use cans that stand upright to using sticks require the chimney cake to be rotated in the oven manually while we don’t have to bother with such things .

Serving recipe 

1. In the oven while the cakes , prepare a tray with the desired covering.
2. Take them out when the cakes are ready then brush them with honey if necessary then immediately roll them into the prepared covering.

Another Cinnamon chimney Can Cake recipe

1.  Add flour, butter, vanilla extract, honey, yeast, milk and the eggs in a large mixing bawl.
2. Add salt and mix everything together .
3. In the mixing bawl ,add the salt then knead it until it’s even and the dough .
4. Then we can cover it for an hour in the bowl and leave it in a warm place.
5. Get the chimney cake sticks we are waiting for the dough to double, ready by spreading some oil or melted butter on them. It is supposed to prevent the dough for stick down.
6. Take the dough out of the bowl onto a floured surface for an hour.
7. Cut the rolled out dough .
8. Start rolling up the stripes onto the cans.
9. Rolling up the dough stripes needs a bit of practice. If we happen to mix together a softer dough, handling it will be a bit challenging which result less than optimal spirals.
   
10.  Roll it lightly floured surface.
11. Get the first batch ready for the oven. Brushing it with honey or any liquid sweetener is not recommended as it will drip off in the oven. If any crystalized sweetener is used roll the chimney cakes in it now.
12. About 10 minutes place them into oven.
13. Brush them with honey or sweetener and place them into a oven for about 15 – 20 minutes. After that if we use cans that stand upright to using sticks require the chimney cake to be rotated in the oven manually while we don’t have to bother with such things .
14. or another way to make this amazing chimney

Serving recipe:

Take them out when the cakes are ready then brush them with honey if necessary then immediately roll them into the prepared covering.

Cover the prepare cakes .Decorate the cake of your choice If you need to sweetener is used mix the sweetener with the spices and if you need to mix the nuts ,do it.
Apply the covering coco powder or chococalte or nuts just simply sprinkling on the cake or roll them .either by simply sprinkling on the cake or roll them in the prepared covering.

When we can take the chimney cake and then we use a simple knife to divide the cake from the can .
Pay attention to the bottom as that part tends to stick more then the top

Serve and eat .

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