17 October 2012

Cranberry Cinnamon Rolls (Gelatinized Dough Method) 蔓越莓肉桂卷


This afternoon, I missed you ...my soft bread.
 
It is you who pushed me into the kitchen and I tried my best to make this creation again. Time flies, it has been more than a year since I baked my Cinnamon Rolls using Angie's Hakkaido Milky Loaf recipe. Again, the result is rewarding and satisfactory! 
 
It is Gabriel first time trying out a bread with cinnamon flavour and he loves it. I think the credit mainly goes to the rich creamy milk flavour of the bread. When WT tasted the roll, his eyes wide open and said this is better than the one selling. Haha...it make my day. It is down pour outside but it doesn't affect my mood to enjoy my afternoon tea.
 
I had a date with my Cranberry Cinnamon Rolls this afternoon, and it was beautiful! If you love soft bread like me, give this recipe a try!
 
 






Gelatinized Dough Ingredients:
250ml milk
50g bread flour

Method:
1. In a bowl, add milk then stir in flour.
2. Bring batter to gas stove, on medium heat cook and stir until the batter thicken.
3. Leave the gas stove once the batter thicken, continue stir until swirling batter.
4. Once cool, the dough can be used directly, if saving in refrigerate has to use within 3 days.
 
Recipe adapted from Angie's Recipes
Ingredients:
50g whipping cream
1 egg
pinch of salt
55g sugar
30g milk powder
350g bread flour
50g rye flour (omitted as I added 50g of bread flour)
7g dry instant yeast
30ml milk
120g Gelatinized dough
30g unsalted butter
10-20ml olive oil

Filling ingredients:
100g dry cranberry (chopped)
4 tbsp cinnamon sugar


Method:
1. Place all bread ingredients into the mixer (except butter and milk), using bread hook, low speed, mix the ingredients until forming a rough dough, pour in milk and continue mixing with medium speed until dough becomes smooth.

2. Add in butter. Mix the dough with medium speed, touch the dough to check whether it is too dry. The dough should feel soft and not sticky to hand. Add in the olive oil, and continue mixing until the dough is able to form smooth elastic film. (add a bit of chopped dry cranberry into the dough if you wish)

3. Roll the dough into ball, spray water on the surface and cover it with damp cloth. Let it proof for 1 hour (or until 2 times bigger)

4. Once proofing complete, use hands to punch out air. Flatten the dough into a rectangle shape about 12"x10"

5. Sprinkle with a bit of water on the dough surface, top with cinnamon sugar and dry cranberry. Roll up the dough from the side into a cyclinder and cut the dough into 2" section. Cut side up and arrange the dough in prepared baking pan.

6. Let it proof for 30-45 mins or until the dough double in size. Egg wash the surface, and bake at 180C for 40 mins.

7. Immediately turn out the bread from pan when it is done.