Perfect Cinnamon Rolls Homemade Recipe, No Need Mixer.(ASMR)
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- Опубликовано: 18 окт 2024
- Hi, everyone :) today we'll show you how to make a perfect homemade cinnamon rolls.
If you love gooey buns. This Christmas, bake a Cinnamon Rolls to be the holiday dessert for your family. This recipe is easy to make and simple to prepared. And the cinnamon roll bread taste light, fluffy, moist, as long as you follow the steps to steps of the recipe, it will stay soft for several days after baking.Hope you like this video. Enjoy. :)
This is an #ASMR ver, you can check out the other v er that with BGM and Voices in Chinese if you like:
• [食不相瞞#35]黑糖美式肉桂捲食譜 (不用...
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Cinnamon Rolls Recipe
☞ Baking mold: 24cm in dia. Yields: 8~10 Servings.
Ingredients
✎ DOUGH
all-purpose flour 300g
whole milk 205g
granulated sugar 40g
unsalted butter 52g
instant dry yeast 3.1g
salt 4g
✎ CINNAMON SUGAR FILLING
unsalted butter 78g, very soft
brown sugar 68g
ground cinnamon 5g
✎ FROSTING
powdered sugar 80g
water 20g
Instructions
1. Add milk, sugar and butter in a small pan over low heat, gently stir until the sugar is dissolved and butter is melted. Set aside to be cool between 37~42 ˚C.
2. Stir the yeast into the warm milk mixture, wait for 10 minutes to bloom the yeast. After 10 minutes it will look like cloudy and begin to foam on the surface.
3. Sift the flour and salt in a large bowl, add the yeast mixture and stir with a spoon until combined.
4. Cover the bowl with a plastic wrap or towel in a warm place to rise for about 1 hour.
5. Meanwhile, make the cinnamon sugar filling. Combine the sugar and cinnamon powder in a bowl then add the softened butter and mix until well combined. Set aside.
6. Butter the baking pan and set aside.
7. One hour later, pour out the dough on the desk and knead for 10 minutes, until the dough is smooth and elastic.
8. Roll the dough into a large rectangle about 25x35cm.
9. Spread the cinnamon sugar filling over the whole dough rectangle.
10. Roll up the dough tightly from the short end and pinch edge together to seal.
11. Cut the dough into individual about 3.5 cm thick. You can use a knife, quilting thread or dental floss to cut the dough.
12. Arrange the cinnamon rolls in a prepare baking pan and cover with a towel or a lid and let rise in a warm place for 30 minutes.
13. Preheat the oven to 180˚C, and bake for 30-35 minutes or until nicely browned. If you use a medium cake pan, bake 25~30 minutes or until golden brown.
14. Remove the rolls from oven and let cool for 10 minutes. At the same time, make the frosting. In a small bowl, whisk together the sugar and water until well combined.
15. Spread the frosting over the warmed rolls, and let cool completely.
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#cinnamonrolls
#breadrecipes
#breakfastrecipe
#brunch
你对所有的问题都一一详细回复,老师太棒了!
如果有時候的話,但很多問題非常難回,因為不清楚對方烘烤時的實際狀況,只能用推測。😊
@@SweetDumpling 你已经做的很棒了!
心心念念的肉桂捲🤩
好吃哦 😊
Such nice cinematography and editing!
Thank you so much. 😊
試做一次就成功了、真的非常非常好吃、感謝分享!
很高興你喜歡。😊
老師好,因為家裡的烤箱是電熱棒烤箱,所以烤箱內溫度會有點不均勻,因此肉桂捲表面的顏色不夠深,請問老師會建議怎麼做呢?
我自己有想過
1.最後3分鐘轉上火集中火力烘烤表面2.留一點內餡在最後3分鐘開烤箱塗上去
恩綾你好,家用烤箱都有烤色不均的問題,改善方法就是烤到一半時間或剩1/3時間時,把烤盤轉邊,讓原本在左邊的捲子換到右邊,這樣整體受熱會較平均。😊
@@SweetDumpling 嗯嗯嗯 好的 謝謝老師 我下次試試看~
Hi.. Can I use bread flour and normal baking pan?
Sure 😊
Hello when you bake it - do you leave the lid on your dutch oven? Thanks!
Hi Corine, we didn't put the lid while baking. 😊
@@SweetDumpling Merci Cassandre! I can't wait to try your recipe and will let you know how mine turns out....
我做了 很成功👍🏻
連續做兩天
唯一缺點是耗時😭
Hello 勻薰,辛苦了,但可以吃自己手作的甜點也是滿足。😊
糖餃子Sweet Dumpling 超滿足 😍
Hermoso 💗🤤
Thanks 😊
Lovely recipe I will try it soon... But in the Chinese version the last notes you were saying I did not get it would you please upload a translation for this part thanks 😍
Hello there, we'll upload the english subtitle asap. 😊
@@SweetDumpling thanks 😍
老師,請問考的途中肉桂捲的醬與奶油都會重下面流出來,導致考完裡面都沒什麼醬了,請問是什麼原因呢?
瑗倫你好,夏天做比較常見的原因是奶油融化了,內餡可以提早先調好放冰箱冰久一點,這樣塗抹比較勻不易化開,如果在塗抹時感覺內餡有點快要融化,那麼捲好後可以整條先拿去冰個十分鐘再拿出來切。另外也不排除捲的時候捲太鬆了。因為地心引力,在烘烤過程中內餡會有一些流下來是正常的,但有些會扒在麵團捲摺裡。你再試試看。😊
你好~想請問糖餃子用的大理石揉麵墊,是哪一個規格的呢?
小榮你好,是台灣鎮一的大理石揉麵板,是食用級的大理石哦,很推薦它們家的商品。是40X60的規格。😊
你好,我是新手想請問一下過程中第一道步驟發酵後有揉至麵糰嗎?有的話那需要幾分鐘呢?還是看光滑度? 我是沒有烤模,放置烤盤,因為上下火所以,烤箱要怎麼調呢?
嗨!@Jiawei Wu 在第一次發酵一個小時以後,要揉麵,大約10分鐘左右,揉到光滑不黏手的程度,不需要檢查有沒有出膜,只要光滑就可以了。
烤箱的部分,上下火都設成一樣的就可以了,不需要分開設定溫度 🥰🥰🥰
@@SweetDumpling 謝謝你~非常成功,那應該是我烤過頭的關係,我把它設定在上火190下火220,烤20分鐘🤣🤣🤣,你的影片超級用心的❤很有成就感❤
老師您好
請問做出來的肉桂捲麵包體孔洞很大,感覺很粗糙,吃起來也很油膩。另外,烤麵包時,有些內餡都流出來,造成底部焦黑苦澀,請問我的問題出在哪裡?如果覺得很油膩,黃油可以減量嗎?
如果麵包有孔洞,而且粗糙,很可能是麵團發酵過度了,此外麵團不應讓會有油膩感。冬天做麵包,天氣冷發酵時間較長;而夏天則是因為容易太熱又潮濕,容易發酵過度,發酵過度的麵團會變得濕黏攤軟難操作。解決之道是縮短發酵時間,麵團只要膨脹一倍大即可停止發酵,同時在揉麵時若覺太黏手,用一點少量手粉來操作也有幫助。另外若室溫太高,若手邊有溫度計可量一下麵團溫度,若超過28C,可以把麵團拿去冰個幾分鐘幫助降溫,這樣操作起來比較容易。
至於內餡流出來,主要因為是內餡的奶油融化了。解決方式為內餡調好後,直接拿去冰,讓內餡凝結一點,之後塗抹會比較勻,也不會一烤就化掉而往下流。此外,捲麵團的時候要儘可能密合,二次發酵完,捲子之間會挨在一起,請參考影片 09:02。補充一下,肉桂捲的內餡有一部份流到底部是正常的,這也是它好吃的一部份,但不會全都沈到底部,更多是捲子的夾層裡。😊
關於內餡流下來的問題,
@@SweetDumpling
謝謝老師抽空回答的這麼詳細,我把成品拿去請朋友吃,大家都說很好吃,我再找時間練習,相信下次可以做得更好。
之前用老師的配方做司康,也很受歡迎喔
啊嘶~j個聲音太好聽了😂
sharo c 真的☺️☺️喜欢ASMR的声音😍
😊
请问可以用baking soda代替yeast吗
不行哦,兩個東西的功能完全不同哦😊
如果黑糖用糖蜜代替可以嗎 具體份量需要多少呀
哈囉,糖蜜是流動性的液體,怕是會一直往下流,流的到處都是,烤完都沈澱在底部,無法安份的夾在肉桂捲裡,但我們沒試過,純粹揣測。😊
如果害怕肉桂的味道,在製作的過程中沒有放肉桂粉,這樣也好吃嗎?😇>
Ice你好,就只是少了一味肉桂香,不影口感。😊
@@SweetDumpling 謝謝你🥰
老師,我按照您的步驟做了2次,但是在塗抹醬後捲的過程中,醬都會一直流出來,最後都沾到亂七八糟到處都是。是什麼原因呢?
Cindy你好,因為奶油融化了,現在夏天,奶油溶點在32c左右,室溫只要28 C就會很軟很軟,不好操作,所以最好是拌好餡料後就拿去冰,要塗之前若覺還是有點稀軟,再冰,冰透一點會變得很好操作,也不會塗得到處都是哦。😊
@@SweetDumpling 原來如此~謝謝老師
♡
thank you 😘
如果不放鑄鐵鍋裡烤也行嗎?
可以的😊
您好! 我的配方都照您的食譜.但在捲面團時,內餡都流出來.搞得面團整個髒兮兮的.是哪裡出錯呢?謝謝您
哈囉你好,調好內餡後先拿去冰,因為含有很多奶油,一旦室溫偏高,它很容易有流動感。冰過一下再來塗抹,它也比較會扒在麵團上。😊
@@SweetDumpling 謝謝您的回覆.
背景音樂好好聽 請教老師有無連結分享
嗨!@Star0001000, 我們這集的背景音樂用的是 RUclips 創作者工作室裡的音樂庫:White River / By Aakash Gandhi,供您參考囉 ^^
可以用高筋面粉代替吗?
可以😊
May I know is thus cinnamon rolls soft alnot cos I ever try other recipes after few hours is not soft at all ..
Hi there, I don't get it, do you mean the rolls is not soft after few hours? As bread cools, it will lose moisture, it's normal, you can sparkle a few water on it before baking it. 😊
Yup after few hour turn hard..
老師好,捲這個動作有無技巧呢?我都捲成鬆垮垮的。
如果麵團太鬆軟,可能是液體太多,改善方式可以在整型時沾一點手法,或者在拌麵團時液體少一咪咪,可以試看看。😊