Sabtu, 26 Mei 2012

Cinnamon Rolls

Making my own bread twice in a week? Am I kidding my self? After making my first floss roll bun just at wednesday, today I couldn't help making another one. Fiuh, what is happening to me? When I was kneading my bread dough the other day, I kept saying to my self to just by it next time. Making bread is really exhausting people, especially when you don't have any machine to help you *sigh*. But maybe I'm just possesed by the bread spirit so I want to make another after another, hahaha.

Today I made Cinnamon Rolls. Many moms in the group have made this bread and pictures just tell it all, they look delicious. So I decided to make it this morning after thinking about it all nite *lebay* This time I made it with the taizhong/water roux method, or should I call it milk roux cause I made it with milk? hehehe. I got the recipe from Uni Ras from the group. Some people says that making bread with this method will produce a softer bread than using the usual one. So, let's just prove it shall we? :)

Cinnamon Rolls

Ingredients :

For the milk roux :
25 gr high protein flour
125 ml milk/water (I used milk)

For the dough :
350 gr high protein flour
55 gr caster sugar
1 tbsp salt
7 gr milk powder
6 gr instant dried yeast
1 egg
120 gr milk roux (from above result)
125 ml milk
30 gr butter (room temperature)

Filling :
2 tbsp margarine, melted
2 tbsp brown sugar
1 tbsp cinnamon powder
1/2 cup dried raisin, soak it in warm water for a few minutes and then drain it.

Icing :
1 eggs
2 tbsp milk

How to :
  1. Milk roux : combine milk and the flour, stir it well. Move it onto the stove, on medium heat stir it until resulting a thick paste, don't let it boil. Remove it from the stove, let it cool.
  2. Dough : combine all the dry ingredients (flour, sugar, salt, milk powder, and yeast), stir well.
  3. Combine the wet ingredients (egg, milk roux, and milk), beat well. Add this to the dry ingredients mixture, knead it until half smooth and elastic.
  4. Add the butter, knead it until the dough is really smooth and elastic. 
  5. Place in a greased bowl, cover it with moist cloth or plastic wrap, let it rest for about 40 minutes or until doubled in size.
  6. Meanwhile, melt the margarine. In a different bowl, mix brown sugar with cinnamon powder, stir well, set aside.
  7. After 40 minutes, punch dough down; divide in half. 
  8. Roll one portion of dough on a lightly floured surface to a rectangle. Spread with melted margarine, sprinkle with brown sugar-cinnamon mixture and raisin. Keep a little space on the side so it can stick when it's rolled.
  9. Roll up tightly lengthwise, sealing edges. Cut into 6 slices, place in greased baking pan. Repeat with remaining dough. Cover and let rest for about 20 minutes or until nearly doubled in size.
  10. Beat egg and milk, and spread it on the bread dough. Bake in preheated 180 degree Celcius oven, for 25-30 minutes.
  11. Cool for 15 minutes, ready to served.
Aaand the result turned out great, the bread was really soft. With the perfect combination of cinnamon flavour and sweet raisin, yummeey. Enjoy it with your favourit coffee and just forget about your weight for a while, hahaha. 

Why don't you try to make it yourself? ;)

Happy kneading folks ;)

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