Cinnamon rolls - Tangzhong method
With years of baking experience somehow one would have guessed I'm good at reading recipes.
I had this Cinnamon rolls planed for breakfast and went ahead to prep, till I noticed a small size dough forming.
I was telling myself this won't do., the boys would jump out of the chair and reread the amount of flour used.
Errgh...
So dear readers, this recipe makes 10-12 scrumptious Cinnamon rolls. I suggest you double the recipe if you face similar situation.
bread dough:
210g bread flour56g cake flour
20g milk powder
42g caster sugar
1/2 tsp salt
6g instant yeast
30g egg, lightly beaten (about half an egg, reserve the leftover for egg wash)
85g water
84g tang zhong
22g unsalted butter
filling:
1 teaspoon cinnamon powder 30g sugar
25 g unsalted butter, melted
to make tang zhong
Place 25g bread flour in a saucepan. Add 125ml water, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning.
Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk.
Transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture.
Leave to cool completely before using it.
to make dough:
Mix all the dry ingredients in a mixing bowl with a hook attachment. Make a well in the centre and add in the egg, water and tang zhong. Mix to form a rough dough. The dough is quite wet and sticky.
Add in the butter. Continue to knead the dough until becomes smooth and elastic. This should take about another 20 mins.
Place dough in a lightly greased mixing bowl, cover with cling wrap and let proof for about one hour, or until double in bulk.
Mix cinnamon powder and sugar together. Reserve about 1 teaspoon of the mixture.
Remove the dough from the bowl and give a few light kneading. Roll the dough into a rectangle, about 30cm by 25cm, 1/2 inch thick. Brush surface with melted butter.
Sprinkle the cinnamon/sugar mixture over the dough surface.
From the longer end (30cm), roll up the dough to form a long log (ie 30cm in lengh).
Pinch the edges to seal.
Place the log seam side down, trim off the two ends. With a sharp knife, cut the roll into 10 equal pieces, about 3cm each.
Arrange the rolls cut-side up in a greased (or lined with parchment paper) 20cm square pan or any suitable baking tray.
Leave some space in between the rolls to allow them to expand.
Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 45mins, or until double in size.
Brush top with egg wash (mix leftover egg with 1 tbs water) and sprinkle the reserved cinnamon sugar mixture over the top.
Bake in pre-heated oven at 180 deg C for 30 mins or until golden brown.
Enjoy...jue
recipe from happy home baking
Comments