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Cinnamon roll bread that goes well with icing | Cook kafemaru's recipe transcription

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材料

  • (A) Strong bread : 160g
  • (A) Millet sugar : 10g
  • (A) Salt : 2g
  • (A) skim milk : 10g
  • ドライイースト : 2.5g
  • (B) Water : 85g
  • (B) Beaten egg : 20g
  • 無塩バター : 15g
  • (C) butter : 12g
  • (C) Millet sugar : 20g
  • (C) Cinnamon : 小さじ1/2
  • (D) Powdered sugar : 35g
  • (D) Water : 小さじ1/2~

所要時間

50分

手順

  1. 1) Mix the ingredients 00:05

    Put (A) in a bowl and mix.
    Slightly dent the center and add yeast.
    Pour (B) toward the yeast.
    Mix the ingredients and take them out on the table.

  2. 2) Knead the dough 00:19

    Spread the dough as if rubbing it on a table, collect it with a card, and knead it for 15 minutes.
    Add butter and knead for another 5 minutes.
    Roll the dough while pulling it down so that the surface is stretched.

  3. 3) Primary fermentation 01:06

    Cover with a wet cloth or wrap and ferment in a warm place until the size is about doubled.

  4. 4) Make cinnamon sugar 01:10

    Put (C) in a bowl and mix until creamy.

  5. 5) Let the dough rest 01:22

    When it swells twice, remove it from the bowl and degas.
    Re-roll to make the surface taut.
    Cover with a wet cloth to prevent it from drying, and let it rest for 10 minutes.

  6. 6) Mold the dough 01:34

    Roll the dough into a rectangular shape with a rolling pin.
    Spread the cinnamon sugar so that the 5 cm part at the end of the roll is not painted, and wrap the dough from the edge.
    Pinch the stitches firmly with your fingers and divide them into 6 equal parts.

  7. 7) Secondary fermentation 02:01

    Put the dough in the mold and cover it with plastic wrap.
    Place in a warm place for secondary fermentation until the size is about doubled.

  8. 8) Bake the dough 02:13

    Bake in an oven preheated to 190 ° C for 12 minutes until dark brown.
    After baking, cool on a wire rack.

  9. 9) アイシングを作って仕上げる 02:33

    Mix (D) well until smooth to make icing.
    Complete by hanging icing on bread from above with a spoon.

Point

・ Prepare about 15 to 20 degrees Celsius in spring and autumn, about 10 degrees Celsius in summer, and about 25 to 30 degrees Celsius in winter.
・ If you don't have a pastry board, you can wipe the kitchen table clean and knead it.
・ If you use the belly of your palm to press the dough against the table, gluten will be more likely to form.
・ If you stretch the edges of the dough with your fingers and stretch it thin enough to see through your fingers, gluten is formed, but if the dough cuts, extend the kneading time.
・ When using the fermentation function of the oven, ferment at 35 ℃ for 40 minutes.
・ Adjust the fermentation time as it changes depending on the season.
・ During oven fermentation, you can prevent drying by putting a cup of hot water in the oven.
・ In the video, it is stretched to a size of 24 cm x 28 cm and then cut to a width of 4 cm, but the width is decided according to the muffin type used.
・ As soon as the heat is removed, put it in a plastic bag.
・ When the surface of the dough dries, it will not swell, so work quickly while covering it with a wet cloth so that the dough does not dry during fermentation, bench time, and molding.
・ If you are not good at cinnamon, you can make delicious coffee powder with chocolate chips.

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