シナモンロール｜ 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Break the egg, beat it, and set aside 20g.

Put (A) in a bowl and mix by hand.
Add 20g of water, milk and 1 egg liquid and mix while kneading by hand.
When it comes together in a bowl, take it out on a cutting board.

Knead the dough for about 5 minutes so that it is pressed against the cutting board.
Hit the dough against the cutting board and fold it. Continue for about 2 minutes.
Knead the butter into the dough and knead again for about 5 minutes.

Place the dough in a bowl, wrap and ferment at room temperature for about 1 hour until doubled in size.

Put (B) in a bowl and mix.

Dust the chopping board and hands, crush the dough, degas, and roll again.
Cover with wet and squeezed kitchen paper and let sit for 15 minutes.

Spread the dough to 20 cm x 25 cm with a floured rolling pin.
Apply melted butter to the entire surface, leave 1.5 to 2 cm above and sprinkle with cinnamon sugar.
Roll the dough from the front.
Wet the part where the cinnamon sugar at the end of the roll is not on with water, and pinch the end of the roll with your fingers to attach it.

Shape 7 and cut into 6 equal parts.
Melt the muffin-shaped top plate, apply the rest of the butter, put the dough in it, cover it with wet kitchen paper, and ferment it at room temperature until it grows one or two times.

1の卵液を上に塗り、200℃で余熱したオーブンで10～12分焼く。
粗熱がとれたら(C)を混ぜたアイシングをかけ、冷めたら完成。