Cinnamon Rolls
(recipe adapted from Carol)
Ingredients:
TangZhong
17g Blue Jacket Baguette Flour
85g water
*Mix together in a saucepan & cook over stove until thickens. Leave to cool before use.
Main Dough
100g TangZhong
270g Blue Jacket Baguette Flour
30g Blue Jacket Plain Flour
3/4 tsp instant yeast
1 egg
30g fine sugar
120g Cowhead UHT milk
1/4 tsp salt
30g Cowhead salted butter
Fillings:
butter cubes, soften
fine sugar
cinnamon powder
walnuts
Method:
1. Mix all ingredients together (except butter) in a mixer fitted with dough hook & knead till combined. Add in butter & knead till soft dough is formed. Check for window pane stage. Proof for 1hr.
2. De-gas & roll the dough into a rectangle. Spread a layer of butter on the dough & sprinkle with cinnamon powder & walnuts. Roll the dough up like swiss roll & divide into 8 equal pieces. Placed onto prepared tin. Proof for 1hr.
3. Baked in a preheated oven @ 180C for 15mins.
