Wednesday, October 24, 2012

C is for Cinnamon Rolls

A favourite and can't help but to use the Tangzhong recipe this time. I halved the recipe and the dough is just nice for a tray of 9 buns.

The recipe :

175g bread flour
3/4 tsp yeast
30g sugar
1/8 tsp salt
30g beaten egg ( one beaten egg, use 1/2 and reserve remaining for egg wash)
60g Tangzhong ( refer to my Tangzhong Milk Bread post)
60ml fresh milk
15g unsalted butter

Cinnamon Filling :
some softened butter
generous amount of sugar and cinnamon ( didn't measure)

Method :

-Place all ingredients in a stand mixer except butter and knead till a dough is formed.
-Add butter and continue to knead till smooth and elastic.
-Transfer to a clean bowl and let it proof for 40 mins. Dough should have doubled in size.
-Knead to knock out air and shape to a ball. Set aside to rest for 10mins.

-Roll out dough into a rectangular shape.
-Spread with softened butter, followed by sugar and cinnamon.
-Roll up the dough like a swiss roll. Cut into equal parts and place on baking tray.

-Cover and let it proof for about another 40 mins or till they have doubled in size.

-Bake at preheated oven of 175 degrees celcius for about 20 mins.

 You can cook the Tangzhong the night before or if using immediately, make sure the Tangzhong is cooled before using. Some might say a little time consuming but the Tangzhong only takes about 5 mins to cook till the desired consistency. Once the dough is mixed and kneaded to the right stage, it's just about waiting for it to go through the first and 2nd proofing. I just love the whole process, totally!

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