25 August 2017

Cranberry Cinnamon Rolls 蔓越莓糖浆肉桂面包卷 (65C Tangzhong Method)


This is a busy week as the backyard renovation started, beside the noise, outdoor space is complete covered with snowy construction dust. It really disturbs my daily routine.

Today I go back to my old recipe with minor adjustments, bake the soft and fluffy cranberry cinnamon rolls which is one of my family favourite. The fragrance of cinnamon sugar in the bread is so comforting. 12 buns won't be enough for three of us! 






Ingredients:
Tangzhong/ water roux starter:
30 g bread flour
150 ml water

bread dough:
500 g bread flour 
55 g pastry flour (top flour)
30 g milk powder
5 g instant dry yeast
60 g fine sugar
1/2 tsp salt
all the Tangzhong
200 ml water (add gradually)
20 g golden syrup
60 g butter, chop in small pieces


Filling:
100 g dried cranberry 
3 tablespoons cinnamon sugar

Egg wash:
1 egg, beaten
some raw coarse brown sugar, to sprinkle on top of dough (optional)


Method:
1. Prepare Tangzhong: Mix together ingredients in Tangzhong, cook under medium heat, keep stirring until the mixture thicken, not boiling. Remove from heat and set aside until cool.
2. Prepare bread dough: In the electric mixing bowl, add all Tangzhong and bread dough ingredients except water and butter. Gradually add water (set aside 50 ml for slowly add in) and mix with KitchenAid speed 2 for a min before change to speed 4. Slowly add more water. 

3. When the mixture form rough dough or able to pull away from the mixing bowl, add in butter. Continue to let KitchenAid knead the bread dough until elastic windowpane. It means the bread dough is able to stretch open on your palm without tearing. 

4. Cover the dough and let it proof to double its size. Punch out the air in the bread dough, use the rolling pin to flatten the dough into 60cm x 40cm rectangle (As the bread dough is very soft you may need to dust your hands and worktop with flour for easy handling the dough, use the dough scraper to help handling the bread dough without adding too much addition flour). Sprinkle cinnamon sugar to cover all the dough area, place the dried cranberry on top.

5. Roll up the dough into a log, slice the dough into 12 portions (depends on you baking pan). Place the dough into lined baking pan, cover and let it proof until it double its size. Brush with egg wash. Sprinkle some raw coarse brown sugar on top of the bread dough.

6. Bake in a preheat oven at 180C for 20 mins. or until the top of the bread turned slightly brown. 

2 comments:

  1. Thanks for sharing this recipe.

    May I know if you do add the mixture from Tangzhong (in Step 1) into Step 2 - when prepare the bread dough?

    Cheers
    Ethan

    ReplyDelete
    Replies
    1. Hi Ethan, yes, I did. Please refer to step 2.

      Delete

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