Cinnamon Rolls
https://molly-mia.blogspot.co.id/2017/10/mia-bakes-cinnamon-rolls.html
Cinnamon Rolls
https://molly-mia.blogspot.co.id/2017/10/mia-bakes-cinnamon-rolls.html
Buka di AplikasiCara Membuat
- 1
First up, prepare the yudane dough by mixing the flour and VWG with boiling water in a bowl and stirring until it comes together to form a sticky dough. Wrap it in cling wrap (to prevent drying out) and set aside (or pop it into the fridge) to cool down.
Remember, do not add the scalding hot yudane dough directly into your bread dough mixture!
- 2
So while the yudane dough is cooling down, add your yeast to lukewarm milk and set aside for about 10 minutes or until it starts to froth up.
- 3
I suggest that you add about 60 to 80ml of the milk at this stage first as the total amount of liquid may vary from flour to flour. It's always better to start off with a drier dough and add more liquid, as opposed to having to add a lot more flour and ending up with a much larger loaf than expected.
- 4
Then, add in all the dry ingredients and cooled yudane dough and start mixing/kneading (I used my BM for this, but you can always use a mixer with dough hook or do it by hand!) until it starts to come together into a dough ball
- 5
At this stage, knead in the soften butter until well combined. You may add in more milk or flour judging from the dough's texture at this point. Continue kneading until you achieve windowpane stage. Check for the windowpane stage by taking a small piece of the dough and stretching it out with your fingers. You should be able to stretch it for quite a bit until the dough gets really, really thin and almost translucent before it finally breaks apart.
On my Mayer BM12, I first ran mix dough functi
- 6
Otherwise, form your bread dough into a smooth ball and place it in a greased bowl, cover with cling wrap and leave it in a warm place to proof for 1 hour, or until it has doubled in size. If your oven does not have a proofing function, then perhaps you can set your dough bowl in the oven (switched off!) and place a bowl of hot water underneath. That should work too. :)
- 7
While the dough is going through 1st proofing, prepare the filling by simply mixing the soften butter, sugar and cinnamon together into a paste.
- 8
When the dough is done proofing, turn it out onto a clean surface (I have a non-stick silicon mat for this) and give it a few quick kneads to knock out all the air bubbles first, before rolling it out into a 9 by 5 inch (roughly, about there.... I just eyeballed it) rectangle. Spread the filling all over, leaving about half an inch around the perimeter. If you fancy some raisins, sprinkle a handful evenly over the surface before rolling the dough up on the long edge. Give the seam a few soft nip
- 9
And yup, slice away! Cut the log into 9 1-inch pieces and set them cut side up on a lightly greased 9 by 9 inch baking pan.
- 10
Then, cover slightly with a cling wrap and leave it in a warm place for 2nd proofing for about 15 to 20 minutes (or until the rolls "grow" into each other and completely fills up the pan).
- 11
Brush the top of the rolls with egg wash (very important if you want pretty looking rolls) and set the rolls to bake in a pre-heated oven at 225 degree Celsius for about 12 to 15 minutes (I baked mine for 15 minutes but as we all know baking time varies from oven to oven).
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