Description
This is a delicious pastry with cinnamon, the son brought a box of biscuits home, I wanted to reproduce even remotely the taste! Read a few recipes, they are not much different, but in the cooking process (baked twice) had any questions. Offer the option of cooking, perhaps it will be useful to someone!
Ingredients
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Milk
200 ml
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Yeast
6 g
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Salt
1 tsp
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Yolk egg
3 piece
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Butter
280 g
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Flour
4 cup
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Sugar
2.5 cup
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Water
25 ml
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Cream cheese
100 g
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Cinnamon
20 g
Cooking
Normal yeast, I reduced to 6-7 grams, take the yeast for baking.
To activate the yeast mix 1 tablespoon without top sugar and yeast and pour warm milk (NOT hot!), about 80 ml to get the total. As soon as rose is "cap", the yeast is ready to eat.
To prepare the dough for the gluten to mix 50 g of flour and 25 ml of water, knead the dough, leave on for 20 minutes, covered with foil.
After the time, take a piece of dough, include cool water in the faucet in a thin stream, con sieve (to collect loose pieces), begin to wash out of the dough flour somewhere 10 minutes (you can do this in a saucepan with the water, but crane seemed to me more convenient!). The result was 15 g of gluten. Ready gluten I have stretched WITHOUT twisting up to 13 cm.
Like this gluten I did. Color was yellowish-gray.
In the bowl of a mixer mix all the ingredients at room temperature: the sifted flour, salt, soft butter, egg yolks, warm milk, activated yeast. Gluten I added during kneading.
Knead the dough in the bowl of a blender initially at the minimum speed, then gradually increase to medium.
Well dough I have going polasara around the hook. If not, add 1 tbsp flour to continue kneading. The main thing - do not pour flour, but the dough was not watery. Depends on the quality of flour and butter, size of egg yolks.
Put the dough in the bowl to rise, covered with foil, and place in a warm place without drafts.
I have the dough came 2.5 hours, don't rush the dough and don't look at him every 10 minutes! I don't like rapid rise with a large number of yeast! The increase was 3 times for sure!
I work a silicone Mat size 30X60, the dough is mentally divided into 3 parts, formed a ball of 2/3 and 1/3 part of the test. Mat flour did not podpisala, rolled to the thickness of the dough for the dumplings. Coat the dough with a brush of soft butter with a thin layer.
Mixed brown fine sugar with cinnamon. (Tried and white sugar, but when baking it began to flow stronger than brown!). 2/3 sugar evenly poured on the rolled out dough.
On the short side of the rolled up roll, it is important to do it as tightly as possible! The same procedure was done with the second piece. (Because at one time, you cannot roll out the dough thinly, not enough Mat!)
Slice the roll with a sharp knife into pieces of 4-5 cm in height. When placing rolls the edge of the dough tucked underneath.
Baking tray lay a baking paper or silicone Mat. Buns to put at a distance from each other, given rise test. (If you want the maximum identity with CINNABON, do not on the baking sheet, in a square container and almost close to each other.) I left the dough for proofing for 30 minutes, then remove in the oven, preheated to 180 degrees for 20 minutes (a technique everyone is different, so see how browned, you can pull).
For cheese frosting mix powdered sugar, vanilla, softened butter and cream cheese into a homogeneous mass, slightly whisk at medium speed! If the butter or cheese low fat, the cream can delaminate! All products must be the same temperature. On top put the cream on hot scones! I applied to photo is not "solidly" just for aesthetic reasons!
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