【cc】在家實現肉桂卷自由｜直接法超快手｜ 外酥内軟的肉桂卷｜

*開啓字幕CC有詳細製作步驟*
*There are detailed steps to turn on subtitle CC*
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**大家可以使用麵包攪拌器來製作這款麵包喲！這食譜做出來的麵包依然可口好吃。
You can use a bread mixer to make this bread! The recipe of this bread is still very delicious.
📎食譜 Recipe
材料配方 Ingredients：（12個 / 12pieces）
麵團 Dough
高筋麵粉 300克 / Bread flour 300g
細砂糖 25克 / Castor sugar 25g
即溶酵母 3克 / Instant yeast 3g
鷄蛋 30克 / Whole egg 30g
*冰水 160克+- / *Cold water 160g+-
鹽巴 3克 / Salt 3g
無鹽奶油 25克 / Unsalted butter 25g
肉桂餡Cinnamon filling
無鹽奶油 85克 / Unsalted butter 85g
黑糖 100克 / Brown sugar 100g
肉桂粉 9克 / Cinnamon powder 9g
可可粉 1/2茶匙 / Cocoa powder 1/2 tsp
香草精 1茶匙 / Vanilla extract 1tsp
*根据面粉吸水性不同，冰水可以自己再調整一下。
According to the different water absorption of flour, you can adjust the amount of water based on your bread flour.
製作步驟 Instructions：
1.將冰水，細砂糖，酵母，鷄蛋和高筋麵粉放入主鍋，設置揉麵功能3分鐘，揉麵至麵團可拉出粗膜。
Place cold water, sugar, yeast, whole egg, bread flour and salt in the mixing bowl. Set the kneading function for 3 minutes to mix well until dough is formed.
2.加入無鹽奶油和鹽巴，設置揉麵功能4分鐘，揉麵至麵團光滑可拉出薄膜（每个人的攪拌器不同，請大家自己斟酌攪拌時間）。
Add salt and unsalted butter, then set the kneading function for 4 minutes to mix well until the dough is smooth and form a thin film.
3.取出麵團，搓揉麵團至表面呈現光滑，并將麵團往下方摺叠的手法，形成一個光滑的圓球。將麵團放入碗中，用乾淨的佈蓋上，之後放到室温28攝氏度的地方發酵60分鐘或發酵到兩倍大。
Take the dough and knead it till a smooth dough then fold it around and underneath itself shaping a smooth ball. Place the dough in a bowl, cover with a clean kitchen towel, and let it ferment for 60 minutes at 28°C room temperature, or until doubled in size.
4.將奶油打軟，加入肉桂粉，黑糖，可可粉和香草精，打發2-3分鐘至蓬鬆狀備用。
Beat the cream until soft, then add cinnamon powder, brown sugar, cocoa powder and vanilla extract, beat for 2-3 minutes until fluffy and set aside.
5.一次發酵后, 用手指蘸上麵粉然後在麵團的中間戳一個洞，如果麵團不塌陷就代表發酵的剛好。取出麵團，排氣，擀開成大約40 x 50長方形。在麵團上刷上肉桂醬，塗抹均匀，然後把麵團從上捲下。將麵團的下方稍微把它拉寬一點，捏緊收口。將捲好的麵團分割成12等份，之後放入已鋪好烘培紙的烤模里。用乾净的佈蓋上麵團，然後放到室温於32-33攝氏度左右，發酵60分鐘或發酵到兩倍大。
When the first fermentation is done, dip your finger in the flour and poke a hole in the middle of the dough, if the indentation remains, it means the dough is right proofed. Take the dough, squeeze out the bubbles by tapping and roll the dough out flat roughly 40 x 50 rectangle. Brush the dough with cinnamon sauce and spread it evenly. Slowly and gently roll down the upper part till the end. Slightly widen the bottom of the dough and seal it tightly. Divide the dough into 12 equal portions and place it in a baking tray which lined with parchment paper. Cover the dough with a clean kitchen towel and let it proof for second time for about 60 minutes at 32-33°C room temperature, or until doubled in size.
6.烤箱預熱180攝氏度，入烤箱烘烤25-28分鐘（每一台的烤箱不同，請大家自己斟酌烤箱溫度与時間)。 烘烤到一半的時間，將麵包轉方向，這樣能使烤色更均匀。从烤箱中取出, 輕敲幾下排出空氣, 之後將麵包轉移到凉架上晾涼。麵包放涼後，就可以享用啦！
Preheat the oven to 180°C, bake for 25-28 minutes (Everyone's oven is different, you have to adjust the temperature and baking time). Halfway through the baking, rotate the bread direction to ensure the baking colour be more even. Remove the bread from the oven, tap on the table a few times to remove air bubbles then transfer to a cooling rack. After the bread completely cool down, then is ready to serve!
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我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。如果你喜歡我的影片請別忘了【訂閱 & 按讚）。
I'm not a baking teacher, just because I love and enjoy baking, so I started to learn baking myself. Purely sharing my personal little baking production, welcome everyone to communicate. Let's learn and grow together. If you like my video, don’t forget to like, share and subscribe to my channel.
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[@slenz]

just baked this just now, for my school teabreak tomorrow ❤