While researching recipes, I found that many cinnamon roll recipes contain a high percentage of butter, meaning
it'd be delicious to eat hot on the first day,
but the dough is dried the next day. So I took the tang zhong method, and the moisture retention and softness became so much better.
Reducing the proportion of butter in the recipe and replace it with egg yolks (recipes high in butter will harden as they cool).
I also want to make American cinnamon rolls next month, welcome to recommend you "the famous cinnamon roll store in your mind"
Ciao, Cinnamon roll lovers.
Detailed recipe: ciao.kitchen/swedish-cinnamon...
Swedish Cinnamon Bun
Soup seeds / Tang Zhong
30g all purpose flour/ all purpose flour
130g milk/ whole milk
Main Dough
300g all purpose flour/ all purpose flour
58g granulated sugar/sugar
4g sea salt/ sea salt
4g instant instant yeast/ instant yeast
65g milk/ whole milk
55g whole egg/egg
20g egg yolk/yolk
46g unsalted butter butter/ unsalted butter
1 teaspoon cardamom powder/ cardamom powder
butter Brown Sugar Filling
85g unsalted butter butter/ unsalted butter
120g brown sugar/ brown sugar
9g cinnamon powder/ cinnamon powder
1 teaspoon vanilla extract/ vanilla extract
-----------------------------------------
Chapter Labels:
00:00 start
00:41 Soup seeds
01:12 Spices
01:49 Cinnamon Roll Dough
03:52 First fermentation
04:00 Brown Sugar Cinnamon butter Filling
04:50 Dough shape
08:52 Second fermentation
09:12 Decoration
10:09 Baked
10:22 take it out of the oven
11:34 Direct Method Disadvantages
12:17 Recipe recipe table
-----------------------------------------
follow Ciao! Kitchen to see more video and video recipes, cooking science and baking skills sharing!
Facebook: / myciaokitchen
Instagram: / ciao_kitchen
Website: ciao.kitchen/
-----------------------------------------
#TangZhong #Cinnamon #Bun
Негізгі бет Тәжірибелік нұсқаулар және стиль Swedish Cinnamon Rolls recipe made with Tang Zhong, remain moist and crispy the next day!
Пікірлер: 427