How to cook Cinnamon Rolls:
- 160g Bread flour
- 12g Sugar
- 2g Salt
- 10g Non-Fat Dry Milk Powder
- 2.5g Dry yeast
- 85g Water
- 20g Beaten egg
- 15g Unsalted butter(room temperature)
- 15g Butter
- 20g Brown sugar
- 1 tsp Cinnamon
*In a small bowl add the butter,brown sugar, cinnamon and mix well.
①Combine the dry ingredients ()and mix.
②Make a dent in the center and add dry yeast to the dent.
③Pour water over the dry yeast.
The best water temperature for the dough: About 15℃-20℃ for spring and autumn. About 10℃ for summer, and about 25℃-30℃ for winter.
④Mix roughly. Put onto a work surface.
⑥Add butter and knead more. (5mins)
Near the end, pull the end of your dough with your thumb and fingers.
Keep spreading the dough with your fingers, stretching the dough into the thin translucent membrane.
Test to see if the dough's gluten has been developed enough.
⑦Make it round. Place it in a lightly butter bowl. Cover with a plastic wrap. Let it rise at 35℃ / 95°F (or warm place) until doubled in size, about 40min. (primary fermentation)
⑧Put onto a work surface. Press the dough to punch the air out and shape into a ball.
⑨Cover with a damp towel and let it rest for 15 mins. (bench time)
⑩On a lightly floured surface, roll out and
Spread Sugar & Cinnamon mixture, tri-fold it.
⑪Cover them with plastic wrap,refrigerate in freezer for 30 minutes
⑫On a lightly floured surface, roll out and place in freezer again for 20 minutes.
⑬Fold in half and roll out to 25cm x 12cm,then cut into strips.
⑭Twist each couple of strips as shown in the video.
Shape into a round.
⑭ Let it rise at 30℃ / 95°F (or warm place) until doubled in size, about 30min.
⑮preheat the oven to 374 °F/190℃.
Brush with egg wash and bake at 374 °F/190℃ for 10 minutes.
⑯Remove and let cool on a wire rack