Saturday, June 4, 2011

Cinnamon Rolls 桂皮甜卷

Recipe adopted from Agnes Chang ~ Baking Made Easy

Ingredients A :

  • 300g HP flour

  • 1/2 tsp salt

  • 50g castor sugar

  • 1 tsp instant yeast

  • 2 eggs, lightly beaten

  • 60 - 75 ml milk

  • 60g soft butter

Filling :

  • 60g solf butter

  • 50g soft brown sugar, mixed with

  • 2 tsp cinnamon powder and

  • 50g ground almond


  1. In a mixing bowl, mix A, add eggs, milk and knead to form a soft and pliable dough. Add butter and continue to knead till smooth and elastic. Cover and prove till double in bulk.

  2. Knead again till smooth. Rest for 15 mins.

  3. Roll into a 36cm/14" square, spread soft butter on the dough, leaving 2cm border all around empty. Sprinkle cinnamon mixture on top of the buttered area and roll up like a swiss roll.

  4. Cut the roll into 4cm thick and put them close together (cut side up, 9 pieces in 3 rows) on greased 20cm/8"square tin.

  5. Cover and prove till double in bulk (about 30 mins)

  6. Bake at 190C till golden brown, about 15-20 mins.

No comments:

Post a Comment