外脆內軟!瑞典肉桂捲，隔夜後也超濕潤柔軟~（適合新手）
這次研究食譜時，我發現因為肉桂捲的配方很多含高比例的奶油
使用直接法操作，第一天熱熱地吃都好吃，
放個隔天麵團容易乾掉、奶油硬掉，口感變粗糙。
所以我採取湯種做法，保水度、柔軟度都變高，
降低食譜內奶油的比例，以蛋黃取代（奶油高的食譜冷卻後會變硬）
調整出隔天一樣能保持柔軟、濕潤的肉桂捲。
下個月我還想做美式肉桂捲，歡迎推薦你「心目中肉桂捲名店」
讓我參考參考各家的創意～
肉桂捲控們，空氣high five!
。詳細食譜：
。影片內使用“伊萊克斯舒肥蒸烤箱”：
* 我的瑪芬烤盤：
瑞典肉桂捲 / Swedish Cinnamon Bun
湯種 / Tang Zhong
30g 中筋麵粉 / all purpose flour
130g 牛奶 / whole milk
主麵團 / Main Dough
300g 中筋麵粉 / all purpose flour
58g 砂糖 / sugar
4g 海鹽 / sea salt
4g 速發酵母 / instant yeast
65g 牛奶 / whole milk
55g 全蛋 / egg
20g 蛋黃 / yolk
46g 無鹽奶油 / unsalted butter
1 teaspoon 小荳蔻粉 / cardamom powder
黑糖肉桂奶油餡 / Cinnamon Brown Sugar Filling
85g 無鹽奶油 / unsalted butter
120g 黑糖 / brown sugar
9g 肉桂粉 / cinnamon powder
1 teaspoon 香草精 / vanilla extract
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章節標籤：
00:00 開頭
00:41 湯種
01:12 香料
01:49 肉桂捲麵團
03:52 第一次發酵
04:00 黑糖肉桂奶油餡
04:50 麵團整形
08:52 第二次發酵
09:12 裝飾
10:09 烤焙
10:22 出爐
11:34 直接法缺點
12:17 食譜配方表
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#湯種 #編織麵包 #下午茶
HOMEMADE CINNAMON ROLLS | Fluffy Soft Cinnamon Rolls | Bakery Style Cinnamon Rolls
Today I am making super soft, fluffy, tender and chewy big cinnamon rolls. PLEASE LIKE SHARE AND SUBSCRIBE for more recipes!
BAKING PAN
INGREDIENTS
******************************
I tried to convert to grams using a conversion chart. The next time I make these rolls I will weigh in grams and give you a more accurate weight in the metric system. ????
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4 1/2 to 5 cups (21 oz) bread flour or all purpose flour
1 cup sugar (7 oz)
1 1/2 tsp salt
1/3 cup dry non fat milk powder (1.5 oz)
12 oz can evaporated milk (354 ml)
2 1/2 tsp dry active yeast
2 tbsp oil
1 large egg (room temperature)
FILLING
1 stick of softened butter (4 oz)
1 1/2 packed cup light brown sugar (10.5 oz)
1 to 1 1/2 tbsp ground cinnamon
1/4 tsp salt
ICING
4 cups powdered sugar
2 to 3 tbsp cold milk
CREAM CHEESE ICING
4oz softened cream cheese
3 cups confectioners
2 to 3 tbsp milk (room temperature)
I used a 9x13 baking pan
Preheat oven to 350 degrees F & bake for 20 minutes
**When kneading by hands, allow dough to rest for 15 minutes before kneading
**Knead until dough can stretch with out tearing easily
**use room temperature ingredients to help yeast thrive and develop
**When proofing the dough, the proofing time may vary depending on your kitchen environment
SOFT DINNER ROLLS RECIPE
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FRIED CHICKEN RECIPE (No Buttermilk)
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MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Sundays by Marie, Courtesy of
BIG FLUFFY CINNAMON ROLLS
CHEWY CINNAMON ROLLS
HOW TO MAKE CINNAMON ROLLS
SOFT CINNAMON ROLLS
Copycat Cinnabon Cinnamon Rolls
Copycat Cinnabon Cinnamon Rolls
Who doesn’t love fresh, warm Cinnamon Rolls ????????! These may take a little more effort, but they are absolutely FIRE ???? ???? ????! This recipe is the PERFECT mini-project for you and your friends and family! Check out the video for the full instructions, and make sure to Like, Comment, and Subscribe!
Level of Difficulty: 3/5
Ingredients
Dough
2 ¼ tsp. Active Dry Yeast (or instant yeast)
1 cp. Milk (lukewarm)
½ cp. Granulated Sugar
⅓ cp. Butter unsalted, softened, or margarine
1 tsp. Salt
2 eggs
4 cps. All-Purpose Flour
Filling
1 cp. Brown Sugar, packed
3 tsp. Cinnamon
⅓ cp. Butter unsalted, softened, or margarine
Cream Cheese Icing
6 tbsp. Butter unsalted, softened, or margarine
1 ½ cps. Powdered Sugar also known as (icing sugar, or confectioner's sugar)
¼ cp. Cream Cheese at (room temperature)
½ tsp. Vanilla Extract
⅛ tsp. Salt
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ULTIMATE CINNAMON ROLLS AT HOME [Cinnabon Style]
Shout out to Stella Parks from serious eats....this one is super close to hers.
These cinnamon rolls are literally everything you could want from a cinnamon roll. Gooey, sticky, cinnamony, yeasty, AND you don't have to go to the mall to get them. I'll show you how to make this ultimate Cinnabon style cinnamon roll recipe at home with a little grown up twist. I kid you not when I say that this is the first bite of gluten that my gluten-free wife has had in 12 years. They're that good.
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**MY GEAR**
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
SERRATED KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
Chapter:
0:00 - 0:25 Intro
0:25 - 2:32 Making the Dough
2:33 - 3:48 Cinnamony Filling
3:49 - 4:44 Give me That Cream Cheese Icing
4:45 - 7:08 Rolling, Shaping, and Cutting the Rolls
7:09 Proofing and Baking
RECIPE
FOR THE DOUGH
450g or roughly 3 1/2 C. AP FLOUR
100g or 1/2C. SUGAR
5g or 1.5 tsp INSTANT YEAST
8g or 1 3/4 TSP SALT
1g or 1/4tsp baking soda
115g or 1 stick BUTTER
225g or 1 C. PLAIN YOGURT
115g or 1/2C. MILK
1. In a small saucepan, combine milk and butter, heat until butter is melted, set aside to cool
2. Once butter/milk mixture is cooled a bit add in yogurt to coll further to about 100 degrees F
3. Into bowl of stand mixer combine ap flour, sugar, salt, baking soda, and yeast.
4. Pour in wet ingredients and mix on low speed for 2-3 minutes, then on medium speed for 3 minutes, and finally high for an addition 1 minute. Dough should be shiny, well developed and pass the windowpane test.
5. Let rise in warm place until roughly doubled, about 90-120 minutes.
6. Shape Cinnamon rolls as shown in video.
7. Rise in fridge overnight, you can bake right away, they will be less risen and more filling will melt out.
8. 12-36 hours later, bake rolls at 350F tented with foil for 45 minutes
9. Remove foil and bake 15-20 minutes longer, frost immediately.
FOR THE FILLING
115g or 1 stick BUTTER (softened)
150g or a full 1/2C. Brown sugar
20g or 2.5 tbsp CINNNAMON
1g or 1/4 tsp SALT
1. Whip with paddle attachennt in stand mixer, or with egg beater until well creamed and light brown, about 5-7 minutes.
FOR THE FROSTING
115g or 3/4C. CREAM CHEESE (softened)
10g or 2 tsp VANILLA EXTRACT
140g or about 1 1/4C. POWDERED SUGAR
the zest of 1/2 a lemon.
1. Whip with whisk attachment in stand mixer or with an egg beater until light and well creamed 3-4 minutes. You can hold on counter overnight while rolls chill in fridge.
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#cinnamonroll #cinnamonbun #cinnabon
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Cinnamon Pretzel Bites! tutorial #Shorts
How to make cinnamon pretzel bites with 2-Ingredient dough!
I'm Eloise from Fitwaffle Kitchen! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
These little pretzel bites are so so delicious ???? They remind me of the Auntie Anne’s one!
…Does anyone else go out of their way if they’re offering free samples to get one of these? ???? (do they still offer free samples…?)
This 2-ingredient dough is a great substitute if you want something super quick and easy or don’t want to use yeast ????
The dough is dipped in butter and coated in cinnamon sugar… I mean it doesn’t get much better than that ????
Sound on for full instructions ????
Swipe to see the inside ????
All you need is????
Dough:
180g Greek yoghurt
150g self raising flour
Bicarbonate of soda bath:
2 tbsp bicarbonate of soda
300ml boiling water
Egg wash (whisk together with a fork):
1 egg
1 tbsp water
20g melted butter
Cinnamon sugar:
50g granulated sugar
1 tsp cinnamon
Bake 170C (fan) 12 mins or until they’re light golden brown - best served warm
Happy Friday everybody! Enjoy ????
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#shorts #tutorial #recipe #brownie #chocolate
Why I didn't know this method before! Just found the EASIEST way to make croissants!
No fold! No machine! I just found the easiest way to make croissants! Important tips are below here
*Ingredients
300g (2 cups) Bread flour
4g (1/2 tbsp.) Instant yeast
25g (2 tbsp.) Sugar
1pc (50 g+-) Egg
145g (0.6 cup) Milk
3g (1/2 tsp) Salt
20g (1.4 tbsp.) Unsalted butter
90g (6 tbsp.) Unsalted butter
200°C (390°F) bake for 10 minutes, then 180°C (355°F) bake for 6 minutes
*Important tips.
1. Croissant dough is harder than normal bread dough, which is good for shaping, so the amount of milk should not be too much.
2. Divide the dough into 9 parts, each small dough is about 60 grams, the diameter is about 20cm
3. the butter for the interlayer should be 90 grams in total, about 11 grams for each layer
4. If it is summer, the dough should be frozen in the freezer for about 20 minutes, if it is winter, refrigerate for 20 minutes.
5. Use a thicker rolling pin to roll the dough, that it is more evenly stressed. Roll it for a while on one side, then flip it over and roll it for a while. The dough will come out more evenly, and finally roll it into a round shape of about 40cm in diameter.
6. Here only needs one fermentation, about 2-3 hours. It is recommended that the fermentation temperature should not exceed 28°C. The croissant dough will be fat and can be moved if shaken.
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