GENDUT BANGET JADINYA! RESEP CINNAMON ROLL
RESEP
Super Fluffy Cinnamon Rolls
Bahan
Adonan :
Isi :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bikin tangzhong: masak susu dan tepung terigu hingga kental seperti roux.
- Aktifkan ragi instan dalam tangzhong hangat, diamkan hingga berbuih.
- Campurkan tepung terigu protein tinggi dan gula dalam wadah.
- Masukkan campuran susu-telur-ragi, garam, dan tangzhong ke tepung.
- Uleni hingga permukaan adonan tidak lengket.
- Masukkan butter suhu ruang, lanjutkan menguleni hingga gluten berkembang dan adonan menjadi halus serta tidak lengket.
- Bulatkan adonan, tutup, dan diamkan (proofing) hingga mengembang dua kali lipat (bisa di dalam oven dengan lampu menyala untuk kehangatan).
- Sambil menunggu, buat isian: campurkan gula jawa, butter suhu ruang, bubuk kayu manis, dan garam hingga rata.
- Setelah adonan mengembang dua kali lipat, kempiskan (buang gas), lalu taburi meja kerja dengan tepung dan gilas adonan menjadi bentuk persegi panjang.
- Oles isian ke seluruh permukaan adonan, lalu gulung rapat.
- Tandai dan potong gulungan menjadi 8 bagian, letakkan di loyang dengan jarak cukup, lalu diamkan (proofing kedua) hingga mengembang lagi.
- Panaskan oven, opsional taburi remahan biskuit di atasnya, lalu panggang hingga matang dan mengembang.
Ingredients
Dough:
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make a tangzhong: cook the milk and flour together until it thickens into a roux.
- Activate the instant yeast in the warm tangzhong, let it sit until foamy.
- Mix the high-protein flour and sugar in a bowl.
- Add the milk-egg-yeast mixture, salt, and the tangzhong to the flour.
- Knead until the surface of the dough is no longer sticky.
- Add the room-temperature butter, continue kneading until the gluten develops and the dough becomes smooth and not sticky.
- Shape the dough into a ball, cover, and let it proof until doubled in size (can be done in the oven with the light on for warmth).
- Meanwhile, make the filling: mix palm sugar, room-temperature butter, ground cinnamon, and salt until combined.
- Once the dough has doubled, punch it down to release the gas, then dust the work surface with flour and roll the dough into a rectangle.
- Spread the filling over the entire surface, then roll up tightly.
- Mark and cut the roll into 8 portions, place them in a baking pan with enough spacing, then let them proof again until risen.
- Preheat the oven, optionally sprinkle crushed biscuit crumbs on top, then bake until cooked and puffed.
Cook Mode
RESEP
Super Fluffy Cinnamon Rolls
GENDUT BANGET JADINYA! RESEP CINNAMON ROLL
GENDUT BANGET JADINYA! RESEP CINNAMON ROLL
Bahan
Adonan :
Isi :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bikin tangzhong: masak susu dan tepung terigu hingga kental seperti roux.
- Aktifkan ragi instan dalam tangzhong hangat, diamkan hingga berbuih.
- Campurkan tepung terigu protein tinggi dan gula dalam wadah.
- Masukkan campuran susu-telur-ragi, garam, dan tangzhong ke tepung.
- Uleni hingga permukaan adonan tidak lengket.
- Masukkan butter suhu ruang, lanjutkan menguleni hingga gluten berkembang dan adonan menjadi halus serta tidak lengket.
- Bulatkan adonan, tutup, dan diamkan (proofing) hingga mengembang dua kali lipat (bisa di dalam oven dengan lampu menyala untuk kehangatan).
- Sambil menunggu, buat isian: campurkan gula jawa, butter suhu ruang, bubuk kayu manis, dan garam hingga rata.
- Setelah adonan mengembang dua kali lipat, kempiskan (buang gas), lalu taburi meja kerja dengan tepung dan gilas adonan menjadi bentuk persegi panjang.
- Oles isian ke seluruh permukaan adonan, lalu gulung rapat.
- Tandai dan potong gulungan menjadi 8 bagian, letakkan di loyang dengan jarak cukup, lalu diamkan (proofing kedua) hingga mengembang lagi.
- Panaskan oven, opsional taburi remahan biskuit di atasnya, lalu panggang hingga matang dan mengembang.
Ingredients
Dough:
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make a tangzhong: cook the milk and flour together until it thickens into a roux.
- Activate the instant yeast in the warm tangzhong, let it sit until foamy.
- Mix the high-protein flour and sugar in a bowl.
- Add the milk-egg-yeast mixture, salt, and the tangzhong to the flour.
- Knead until the surface of the dough is no longer sticky.
- Add the room-temperature butter, continue kneading until the gluten develops and the dough becomes smooth and not sticky.
- Shape the dough into a ball, cover, and let it proof until doubled in size (can be done in the oven with the light on for warmth).
- Meanwhile, make the filling: mix palm sugar, room-temperature butter, ground cinnamon, and salt until combined.
- Once the dough has doubled, punch it down to release the gas, then dust the work surface with flour and roll the dough into a rectangle.
- Spread the filling over the entire surface, then roll up tightly.
- Mark and cut the roll into 8 portions, place them in a baking pan with enough spacing, then let them proof again until risen.
- Preheat the oven, optionally sprinkle crushed biscuit crumbs on top, then bake until cooked and puffed.
Cook Notes
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