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シナモンロール|cook kafemaruさんのレシピ書き起こし

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材料

  • (A) Strong flour : 160g
  • (A)砂糖 : 10g
  • (A)塩 : 2g
  • (A)スキムミルク : 10g
  • ドライイースト : 2.5g
  • 水 : 85g
  • 卵 : 20g
  • 無塩バター : 15g
  • Butter (for cinnamon sugar) : 15g
  • sugar (for cinnamon sugar) : 20g
  • シナモン : 小さじ1

所要時間

160分

手順

  1. 1) 生地を作る 00:04

    Add the beaten egg to the water and mix.
    Put (A) in a bowl and mix well.
    Make a small hollow in the center and add yeast.
    Add water and mix gently.
    When the dough comes together, take it out on a table.

  2. 2) perform primary fermentation 01:13

    Knead for about 10 minutes while repeating 1 to stretch and put together.
    When the dough stops sticking to your hands, add butter and knead for another 5 minutes.
    When the dough becomes thin, pull it downwards to make the surface taut and round it.
    Place in a bowl and cover with a wet cloth or plastic wrap.
    Place in a warm place for primary fermentation until it has doubled in size.

  3. 3) make cinnamon sugar 02:40

    Knead butter, add sugar and cinnamon, mix.

  4. 4) do bench time 03:13

    When 2 swells to about twice its size, push it with your hand to release the air.
    Re-roll the dough so that the surface is stretched.
    Place in a bowl, cover with a wet cloth, and bench for 15 minutes.

  5. 5) mold 03:53

    Using a rolling pin, roll out the dough into a rectangle while removing the air.
    Spread 3 in the middle and fold it in three.
    Pinch the seams firmly with your fingers.
    Wrap in plastic wrap and chill in the freezer for 30 minutes.
    Spread it out on a floured surface, roll it out with a rolling pin, and chill it again in the freezer for 20 minutes.
    Fold the dough in half, roll out to 25cm x 12cm, and cut 6 lengthwise.
    Twist the dough while pulling lightly on both ends to form a round shape.
    At the end of the roll, pinch the dough together so that it forms the bottom.

  6. 6) perform secondary fermentation 06:39

    Place on a baking sheet and lightly cover with plastic wrap.
    Set the oven's proofing function to 30°C (or in a warm place) for a second rise of about 30 minutes until doubled in size.

  7. 7) 焼く 06:50

    Brush 6 with beaten egg.
    Bake in an oven preheated to 190°C for 10 minutes.
    When it's baked, cool it on a wire rack.

Point

・Bring butter to room temperature.
・The recommended water temperature for preparation is about 15-20°C in spring and autumn, about 10°C in summer, and about 25-30°C in winter.
・If you don't have a pastry board to knead the bread, you can use the kitchen table.
・When kneading the dough, use the palm of your hand to press the dough against the table to help gluten form.
・Stretch the edge of the dough with your fingers, and if it is stretched thin enough for your fingers to see through, gluten has formed. If it breaks, knead until it becomes thin and stretchy.
・When fermenting in the oven, put hot water in the oven to prevent it from drying out.

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