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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

strong flour : 240g
塩 : 3g
(A)水 : 150g
(A)生クリーム : 40g
(B)きび砂糖 : 35g
(B)インスタントドライイースト : 3g
(B)カルダモンパウダー : 1g
無塩バター : 25g
(C)シナモンパウダー : 5g
(C)きび砂糖 : 40g
バター : 10g
純粉糖 : 60g
水 : 10g

Time required

120minutes

Procedure

1) 生地を作る 00:17
Put (A) into a heat-resistant bowl.
Heat in a 600W microwave for about 1 minute.
Put the flour in a bowl and add salt to the edge.
Mix (B) before adding, being careful not to touch the salt.
Mix with a rubber spatula.
Add warmed (A) and mix.
Add the unsalted butter and mix until incorporated, making sure to incorporate the batter into the center.
Bring the dough together to the center and cover with plastic wrap.
2) 発酵させる 02:15
別のボウルにお湯(分量外)を張り、1を乗せる。
20～30分おく。
3) 成形する 02:42
Sprinkle strong flour (not listed) on the board.
Place 2 on top and crush with a rolling pin.
Roll out into a rectangle.
Melt the butter and spread it all over.
Mix (C) in a small plate and sprinkle it all over.
Cut lengthwise into 9 equal pieces about 4cm wide.
Roll the fabric from the front.
4) 二次発酵させる 04:46
クッキングシートを敷いた型に並べ入れる。
ラップを被せて、20分ほどおく。
5) 焼く 05:03
Apply fresh cream (not listed).
Bake in the oven at 170 degrees for 40 minutes.
6) 仕上げる 05:23
Put pure powdered sugar in a small plate, add water and mix with a spoon.
Pour over 5.
Remove the mold and peel off the parchment paper to complete.

Point

・Cinnamon roll recipe without kneading the dough.
・The mold uses a square shape of 18 x 18 cm.
・Preheat the oven to 180 degrees.
・(A) Fresh cream cannot be substituted for milk.
・Be sure to add instant dry yeast and salt at a distance so that they do not come into direct contact, as salt interferes with fermentation.
・You don't have to add cardamom powder, but it will be even more delicious if you add it.
・Mix (B) so there are no lumps before adding.
- Bring unsalted butter to room temperature.
・In step 2, heat and ferment the dough until it doubles in size.
・When shaping the dough, you can roll it up and then divide it into 9 equal parts.
・Pinch the seams of the dough when putting it into the mold to prevent it from peeling off.
・When performing secondary fermentation, it is best to place it on top of a preheated oven.