Hello everyone! This is Sherry, let’s make a cinnamon rolls this time
Usually we use the direct method to make cinnamon rolls
On the second day the bread will taste very dry and bad
In fact, we only need to spend about 10 minutes more to make and add Pâte Fermentée starter
The baked cinnamon rolls not only taste better, but also have a stronger aroma
After being heated in the oven the next day, the bread is still moist and soft, no difference from freshly baked bread
Warm bread with sweet cinnamon aroma
Served with super delicious sauce
Sweet but not greasy, every bite is endless satisfaction
Make Pâte Fermentée starter one day in advance
63g bread flour
Add 1/8tsp instant yeast (the starter only needs very little yeast)
1g salt
42g cold water (about 3°C ​​in summer and 10°C in winter)
Mix well. When the dough is too dry and wet, add a little flour or cold water to adjust
Knead for 6-9 minutes, until the dough is smooth and elastic
The kneaded Pâte Fermentée can be pulled into thick film
Cover and ferment at room temperature to 1.5 times the size, takes about 1-1.5 hours
Knead to exhaust gently
Seal it and put it in the refrigerator for more than 12 hours before use
Pour 226g room temperature milk, 55g room temperature eggs, 4g instant yeast
well mixed
Add 60g melted unsalted butter, 435g bread flour
Add 5g salt, 35g caster sugar
This is the Pâte Fermentée fermented overnight
The interior is full of net-like structure and has a light wine aroma
Take out the Pâte Fermentée from the refrigerator about 1 hour in advance in winter to warm up
Add 87g Pâte Fermentée
Stir for 1-2 minutes at low speed 2nd gear until there is no dry flour
If the dough is dry, you can add a little milk to adjust the softness of the dough
You can still see some Pâte Fermentée at this time, it doesn’t need to be mixed well
Cover and let rest at room temperature for 15-20 minutes
Turn on low speed 2 to stir the dough evenly without seeing the Pâte Fermentée. It takes about 2 minutes
Turn on medium speed 4, and knead until the dough is smooth and elastic. It takes about 2-3 minutes
When pulling the dough, the dough is soft and elastic and can stretch farther
Put it in the oiled basin
Cover and ferment to double size, takes about 60-90 minutes at 26°C
Make the cinnamon filling when waiting for the dough to rise
Mix 100g brown sugar with 8g cinnamon powder and set aside
Grease 9x13" bake pan to prevent sticking
This is dough that has been fermented to double size
Sprinkle a little dry flour on the board
Roll the dough into a rectangle of about 45cm x 30cm with a thickness of about 0.5cm
Check whether the thickness of the dough is even
Spread 50g of softened unsalted butter evenly on the dough
Leave 1-2cm at the closing side, do not grease
Sprinkle the cinnamon sugar filling evenly, avoiding the closing seam
Wipe a little water on the seam to help tightening
Roll up the dough gently from the long side, not too loose or too tight
Divide into 12 pieces evenly
Put them in the baking pan after lightly shapping
Proof to double size after covering, take about 60-90 minutes at 26°C
Preheat the oven to 375F / 190 °C, bake at middle and bottom layer for 18-20 minutes until the surface is golden brown
Let's make the sauce while bread baking
Add 110g icing sugar, 60g whipped cream, 4g vanilla extract
Stir well and set aside
The baked cinnamon rolls have the best flavour when served hot
Sprinkle some sauce on the bread to be eaten
Warm bread with sweet cinnamon aroma
Served with super delicious sauce
Sweet but not greasy, it tastes super satisfying
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This is Sherry, see you next time 👋