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简体中文 English

Cinnamon Roll

INGREDIENTS

Dough

500g Prima Superior Bread Flour
60g Sugar
10g Salt
5g High Sugar Yeast
20g Milk Powder
2g Malt Extract
40g Egg Yolk (5°C)
50g Whole Eggs (5°C)
200g Fresh Milk (5°C)
100g Water (0°C)
150g Unsalted Butter
120g Roasted Walnut
200g Cinnamon Butter

Cinnamon Butter

65g Unsalted Butter
130g Dark Brown Sugar
5g Cinnamon Powder
25g Whole Egg

PROCEDURE

CINNAMON BUTTER
  1. Combine butter, sugar and cinnamon powder together and mix well.
  2. Add in whole eggs and mix well.
MAIN DOUGH
  1. Mix together Prima Superior Bread Flour and all ingredients (except butter,
    sugar and salt), using low speed for 4 minutes.
  2. Change to medium speed and mix for 8 – 10 minutes until 80% gluten
    development.
  3. Add in sugar and salt using low speed until well combined.
  4. Add in butter gradually and mix at low speed for 5 minutes. Change to
    medium speed for 3 minutes and mix until gluten develops fully. Keep final
    dough temperature at 22 – 23°C.
  5. Bulk ferment at ambient (28°C) for 50 minutes.
  6. Divide dough into 140g pieces, pre-shape to long stick and chill at 5°C for 30
    minutes.
  7. Roll out the dough (45cm long X 6.5cm wide) by using a rolling pin. Spread
    25g of cinnamon butter evenly on the dough and sprinkle 15g of roasted
    walnut. Roll dough gently into a scroll and chill for 15 minutes.
  8. Cut them into half by using a sharp knife and place them into baking mould.
  9. Final proofing at ambient (28°C) for 60 – 70 minutes.
  10. Preheat oven. Baking options according to oven type:

A.Bake at 220°C (top heat) and 160°C (bottom heat) in oven for 14 – 16
minutes.

OR
B. Bake at 190°C in oven with fan for 11 – 14 minutes.

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