A blog about C-drama, K-drama, and the food in them that makes me hungry!

Sunday, March 8, 2015

Ninja Drool #5 Cinnamon Roll with Tangzhong

9:30 AM Posted by ninja 2 comments
So after watching The Legendary Witch (K-Drama) for so many weeks, I have been itching to do some bread making... which is totally not like me. Don't get me wrong, I would love to be a great baker... if I don't have to measure.

Anyhow, one of the things I have wanted to try is making cinnamon rolls with the Japanese Tangzhong bread recipe.  The Tangzhong method aka Hokaido Milk Bread, is suppose to produce super soft bread loaf using a cooked dough as part of the bread dough recipe. This method is also suppose to keep bread soft for a few days. I can vouch that it at least kept the Cinnamon roll soft for two and half days since that was how long a large pan of cinnamon roll lasted in my house. They did stay fairly soft at room temperature but I prefer to pop them in the microwave for 15 sec. 

For this cinnamon roll I used the Tangzhong recipe I found on Christine's Recipe which is the best one I have found so far.
I used my mixer to do the dough kneading for me. You could also use the bread maker, but the standing mixer allowed me to feel a bit more in control of how far I wanted my dough to be mixed when I do the windowpan test. (How to do windowpan test)

BTW, the glob of dough looking thing is the cooked dough that signifies the Tangzhong method.

Instead of making my dough into bread loafs, I rolled it out into a large rectangle for the cinnamon roll.
Spread butter on the dough. For the filling I mixed 3/4 cup of sugar (I mixed half brown sugar and half white), raisins (if they are dried out like mine was, you could soak them in hot water than dry them), cinnamon, and 1 tsp of flour. Now the flour addition is not usual at all in most cinnamon roll recipe. I just usually have problems with sugar all melting off to the bottom of the pan when I proof them before they go into the oven, so I added a bit of flour to stop that.

The cinnamon roll before they proof for the last time.

Ready to go into the oven.

I personally like cream cheese frosting on top of my cinnamon roll so that's what's on top of the rolls. For this one I used 4 oz of cream cheese, vanilla, 2 tsp of milk (or evaporate would be even better) and enough powder sugar to make the frosting into the consistency you like. 

So, kinda of a troublesome recipe for cinnamon rolls but I do really like how soft they are! 

2 comments:

  1. This post makes me crave for Cinnamon roll, looks good!

    ReplyDelete