Cimet rolice 🤎
Tangzong tijesto:
150 ml vode
30 g brašna
na srednoj temperaturi zagrijavati pomiješano brašno i vodu, stalno miješajući da dobijete teksturu fine glatke kreme. Kratko kuhati - cca 1 min. Maknuti s vatre i masu izručiti u posudu samostojećeg miksera.
U to dodati:
165 ml mlaćenice
miksati da se izmješa i bude mlako.
Dodati još:
450 g glatkog brašna
50 g šećera
1 malu žličicu soli
1 vr instant kvasca
2 jaja
Aroma vanilije po želji
miksati lagano na srednjoj brzini, kada se odvaja od zdjele dodati postepeno kao u tijesto za brioche
70 g maslaca sobne temperature
Milsati na srednjoj brzinj još cca 6 min.
Tijesto ostaviti u namašćenoj zdjeli da se podupla. Otprilike 1-2 sata.
Nauljiti podlogu, ruke i oklagiju - razvići tijesto na pravokutnik 40x50 cm. Premazati ha sa 60 g omekšalog maslaca.
Posuti po maslacu mješavinu za nadjev:
80 g sitnijeg bijelog šećera
50 g smedjeg šećera
1,5 velika žl cimeta
sastojke za nadjev pomiješati j kroz cjedilo posuti ravnomjerno preko maslaca. Ostaviti 5 cm uz rub Zarolati od duže strane, odrezati krajeve, narezati na 12 rolica - složiti ih u pleh cca 23x30
Prekriti nauljenim celofanom i ostaviti da fermentiraju u frižideru preko noći. Ujutro izvaditi, ostaviti na sobnoj temperaturi oko 1 i pol sat da narastu, premazati otopljenim maslacem i peći na 190* 20-25 min.
Ako ih želite peći isti dan - samo ostavite fermentaciju na sobnoj temperaturi - iako je tijesto ljepše nakon duže i sporije fermentacije.
Premaz:
200 g šećera u prahu
80 g maslaca
115 g krem sira
2 žl vrhnja za šlag
pjenasto miksati sve sastojke i premazati preko rolica… a zatim… još tople razmatati i uživatiiiii 🫠
Djeca će obožavati ove pjenaste aromatične rolice - ja sam ipak više za dobre stare pržene krofne 🤭
Kao i uvijek - cijeli video recept pogledajte na @youtube kanalu @just.katebake ❤️
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Cinnamon rolls
Tangzong dough:
150 ml of water
30 g of flour
heat the mixed flour and water on a medium temperature, stirring constantly to get the texture of a fine smooth cream.
Cook for a short time - approx. 1 min.
Remove from the heat and pour the mass into the bowl of a stand mixer.
Add to that:
165 ml of buttermilk
mix until mixed and lukewarm.
Add more:
450 g of plain flour
50 g of sugar
1 small teaspoon of salt
1 tbsp of instant yeast
2 eggs
Vanilla flavor as desired
mix gently on medium speed, when it separates from the bowl, add gradually as in brioche dough
70 g of butter
at room temperature
Knead on medium speed for another 6 minutes. Leave the dough in a greased bowl to rise.
About 1-2 hours.
Oil the work surface, hands and rolling pin
roll out the dough into a 40x50 cm rectangle. Spread it with 60 g of softened butter.
Sprinkle the filling mixture over the butter
: 80 g finer white sugar
50 g of brown sugar
1.5 large spoons of cinnamon
mix the ingredients for the filling and sprinkle evenly over the butter through a strainer.
Leave 5 cm along the edge.
Roll up from the long side, cut off the ends, cut into 12 rolls - place them in a tray approx. 23x30
Cover with oiled cellophane and leave to ferment in the fridge overnight.
Take them out in the morning, leave them at room temperature for about 1.5 hours to rise, coat them with melted butter and bake them at 190* for 20-25 min.
If you want to bake them the same day - just leave the fermentation at room temperature - although the dough is more beautiful after a longer and slower fermentation.
Coating:
200 g of powdered sugar
80 g of butter
115 g of cream cheese
2 tablespoons of cream for whipping cream
mix all the ingredients until foamy and spread over the rolls...
and then... roll them out while they're still warm and enjoy
Kids will love these foamy aromatic rolls - I'm more into good old fried donuts though 🤭
As always - watch the entire video recipe on the @youtube channel @just.katebake
❤️ . . #justkatebake #recipe #cinamoroll #cinnabon
Негізгі бет Mekane, pahuljaste, najbolje… CIMET ROLICE! 🤎
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