While all cinnamon rolls are delicious straight from the oven, they often harden up and become dry as they cool. Thanks to tangzhong, an Asian method used to produce light, fluffy, moist yeast bread, these rolls will stay soft for several days after baking. Making Cinnamon Rolls with the Tangzhong Technique and a bread machine is the answer to your dilemma.

Cinnamon rolls tangzhong methode Very few things in life bring me a sense of. The Asian milk bread method makes these tangzhong cinnamon rolls the ultimate recipe. Learn to use this simple technique for The fluffy, moist, tender tangzhong cinnamon rolls will shoot to ultimate cinnamon roll status. Bunda bisa memasak Cinnamon rolls tangzhong methode memakai 18 bahan dan 11 langkah. Begini cara memasaknya.

Bahan-bahan membuat Cinnamon rolls tangzhong methode

  1. Bunda butuh Bahan tangzong :.
  2. Kamu butuh 2 sdm tepung terigu protein tinggi.
  3. Anda butuh 80 ml air.
  4. Anda butuh Bahan roti :.
  5. Siapkan 40 ml susu fullcream.
  6. Siapkan 1 1/2 sdt ragi instant.
  7. Siapkan 30 ml whiping cream.
  8. Anda butuh 1 btr telur.
  9. Bunda butuh Tangzong.
  10. Siapkan 250 gr terigu protein tinggi.
  11. Bunda butuh 3 sdm gula pasir.
  12. Siapkan 1 sdm susu bubuk.
  13. Anda butuh 1 sdt garam.
  14. Kamu butuh 2 sdm mentega.
  15. Kamu butuh Filling :.
  16. Siapkan Butter.
  17. Siapkan 3 sdm Brown sugar.
  18. Siapkan 1 sdm cinamon bubuk.

Tangzhong is a roux made by heating a small portion of the flour with water or milk. The method produced a very light and fluffy cinnamon roll. These Tangzhong Cinnamon Rolls evoke glowing holiday cheer. A tangzhong paste makes this dough light, tender, and immensely fluffy. It totally reminds me of the infamous cinnamon rolls from the mall! Tang Zhong Method is a natural way to make soft and fluffy bread (making a roux).

Instruksi untuk memasak Cinnamon rolls tangzhong methode

  1. Tangzong : campur air dan tepung jangan sampe ada yg bergerindil,masak api kecil,sampai menjadi pasta..tidak perlu sampai mendidih. Dinginkan.
  2. Susu,gula,ragi dicampur sampai gula larut masukkan telur kocok lepas,whiped cream,lalu masukkan tangzhong,susu bubuk,terigu uleni sampai setengah kalis.
  3. Berikutnya masukkan garam dan mentega 1 sdm lebih dulu uleni sampai tercampur,masukkan mentega lagi uleni sampai kalis elastis.
  4. Bulatkan adonan tempatkan diwadah tutup dengan kain lembab,proofing 30 menit atau sampai mengembang.
  5. Setelah mengembang,kempiskan lagi biar gasnya keluar,uleni sbentar.
  6. Gilas ditempat yg rata bentuk tipis melebar persegi panjang biar gampang menggulungnya.
  7. Setelah adonan tipis olesi dg butter..taburi dengan gula dan cinamon bubuk,gulung memanjang.
  8. Potong jdi 9 bagian,potong menggunakan benang jahit biar ga meletot.
  9. Susun diloyang yg sudah diberi kertas roti diolesi mentega.
  10. Tutup kain lagi diamkan sampai mengembang,olesi atasnya dg susu cair.
  11. Panggan sampai kecoklatan,panasnya sesuaikan dengan oven masing2. Selamat mencoba..

The supreme soft texture of these cinnamon rolls is made using the popular Asian milk bread method called: Tangzhong. In Hong Kong, it is difficult to find a cinnamon roll. Cinnamon bread rolls I used the autolyse method and Tangzhong technique in this video.

An autolyse is the gentle mixing of the. Hey I made some tangzhong cinnamon rolls last night too. Just added orange zest to dough and Cardamom to cinnamon sugar. So pillow soft and tender and not "wet gooey" like some rolls get. ยท Soft, fluffy cinnamon rolls topped with rich vanilla icing.

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Source : https://cookpad.com/id/resep/13415693-cinnamon-rolls-tangzhong-methode

Video Cinnamon rolls tangzhong methode