I am at loss here. I can’t seem to make deli rolls that cook on the inside. The dough inside is gooey, and the deli isn’t cooked. I’d leave it longer in the oven, but I think I’d burn the outside.
Is there a method to getting both inside and outside cooked right?
Well, it all depends. There are multiple factors at play here; the density of the dough, the bulk of the dough (how big are the rolls?) the temp of the dough, the temp of the oven, the make up of the dough, etc., etc.
First Question would be, does the dough contain a lot of sugar (and don’t just think of sucrose as sugar, if you add honey or milk (lactose), these have sugars, too. LActose is well known as a browning agent- some bread recipes will have you paint milk on to get better browning. If it is high in sugar, then it is more prone to burning, and a longer time in the oven is counter-indicated.
Is it a rich dough- lots of fat and / or eggs? also more prone to burning.
You could try a two-temp method of baking (which I often do with my french bread boules (Flour-water-salt-yeast- very lean and very basic) start out in a blisteringly hot oven- 450 at least, to get the oven spring and color, then drop the temp to 350 or so, and let coast until done (get an instant read thermometer and stick it in the bottom of a roll when you think you’re close- just like a roast! about 190-200 is usual, but it does vary (See Peter Reinhart’s bread baking books for temps)
The other alternative would be to reduce the heat significantly and bake them almost like you were par-baking them for freezing; when the are close to done, remove them from the oven and crank the heat, and treat them like brown-and-serve.
What is the recipe you are following? If I knew what you were doing, I could be more helpful!
Puff-pastry dough.
The recipe I’ve been following, admittedly remembered from one shabbat several years ago, is: pull dough sheet thin and flat, brush mustard all over, cover it with deli, roll into a spiral.
I’ll admit, the thickness does make cooking the inside tricky. That’s why I asked is there a method, not what is the method.
Gotcha!
Pastry is a whole other monster! Have you tried the baking forum at King Arthur Flour? A remarkable resource for just such problems.
I apologize for offering advice on a method, I’ll just answer the question you asked.
Yes, there is a method.
I’ve never heard of that website, I guess I’ll go take a look.
Thank you.
you’ll have to ‘join’ but it’s free!