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Cinnamon Rolls ｜ Party Kitchen --Recipe transcription of Party Kitchen

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Party Kitchen-Party Kitchen

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Ingredients

Unsalted butter : 25g
Strong powder : 250g
egg : 1/2 piece (30g)
milk : 150ml
sugar : 25g
Dry yeast : 4g
salt : 1/2 teaspoon
(A) Cinnamon powder : 1 tsp
(A) Granulated sugar : 2 tsp
(A) Unsalted butter : Appropriate amount
Powdered sugar (for icing) : 15g
Egg white (for icing) : 2 tsp
milk : Appropriate amount
Walnut : Appropriate amount

Time required

60minutes

Procedure

1) Prepare 00:42
Sift the strong flour and return the butter to room temperature.
2) Mix eggs and milk, heat and add sugar 01:07
Mix the eggs and milk. Put it in an all-bread and warm it to the level of human skin, then add sugar to dissolve and mix.
3) Make the dough 02:34
Remove all bread from heat, add sifted strong flour and dry yeast to 2 and mix with a spatula.
Add butter and salt that have been returned to room temperature and mix until they are no longer powdery.
4) Knead the dough 03:15
While collecting the dough on the sides of the all-bread, knead until the surface of the dough is smooth.
Place the dough in the center of the pan with the seams in one place and the closed eyes down.
5) Primary fermentation 03:39
Put on low heat, warm until the bottom is about human skin, and turn off the heat. Cover for about 5 seconds and let sit for about 30-40 minutes until the dough swells about 2.5 times.
6) Make a cinnamon filling 04:54
Add ingredients (A) to the bowl and mix.
7) Do a finger test 05:11
Perform a finger test (insert your fingertips with strong flour into the dough, and if the holes do not return, fermentation is complete), and lightly press the dough to degas.
Roll it up again, put it in the pan, cover it and let it sit for about 15 minutes.
8) Degas the dough and stretch it into a rectangle 05:26
Place the dough on the table, lightly degas, and stretch it into a rectangle with a cotton swab.
9) Mold 05:37
Spread the cinnamon filling on the rectangular dough, leaving 2 cm in front of the dough.
Roll the dough from the front and pinch the dough to close it.
10) Secondary fermentation 06:01
Divide the dough into 4 equal parts and arrange them in an all-pan so that the cross section can be seen. When the bottom of the pot has warmed to the level of human skin over low heat, turn off the heat, cover and ferment. (About 30-40 minutes)
11) Bake on very low heat 06:27
Bake on very low heat for about 35 minutes. Wipe off the water droplets on the lid once about 20 minutes after the start of baking.
12) Make icing 06:36
Mix powdered sugar and egg whites. If it is hard, add milk drop by drop to adjust.
13) Turn it over and bake 08:02
Turn it over and bake for about 5 minutes with the lid open, then add a brown color to the back.
After baking, take it out on a net and let it cool.
14) Finish 08:53
Sprinkle the crushed walnuts with icing on the baked cinnamon rolls.

Point

-Uses "all bread", a cooking utensil from Asahi Light Metal Industry. Bread can be baked even if you don't have an oven.
・ As a preliminary preparation, sift the strong flour. Bring the butter to room temperature. Mix the filling cinnamon powder and sanon tou. Mix the eggs and milk. You can do it efficiently if you prepare in advance!
・ Granulated sugar can be used as a substitute for sanon tou.
・ By secondary fermentation, the dough is soft and chewy.