Super Soft Tangzhong Cinnamon Rolls Recipe
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- čas přidán 27. 07. 2022
- This time, we're making these super soft, yummy, and fluffy cinnamon rolls! Classic and decadent, this is an easy recipe that's always a crowd favorite. Watch the video for more!
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#cinnamonrolls #bread #tangzhong
References
Tangzhong and Yudane • The Guide to Tangzhong...
Donuts with Tangzhong • Super Soft Tangzhong D...
The Role of Fats in Bread Making | Butter, Olive Oil, Shortening • The Role of Fats in Br...
Glass Pan 28x18x4.5 cm
Ingredients
Tangzhong
Bread Flour 15 g
Water 75 g
Main Dough
All of the tangzhong
Bread Flour 265 g
Milk Powder (Full Cream) 25 g
Caster Sugar 40 g
Salt 1/2 tsp
Instant Yeast 1 tsp
Egg Yolk 20 g
Water 90 g
Butter 25 g
Filling
Brown Sugar 80 g
Cinnamon Powder 2 tbsp
Butter 40 g
A pinch of salt - Jak na to + styl
Hi, this is an old video, in this video we're still using tangzhong 1:5, our latest videos do not use tangzhong 1:5 anymore, we recommend 1:2 or less. Thanks!
Thanks so much for addressing my query so promptly 👍. As I will try out your cinnamon rolls recipe very soon, may I make sure that all the listed ingredients stay the same, and replace 75 gm of water by 30 gm water to make the Tangzhong? Thanks.
@@yvonnekoo9656 Yes, but remember to use the method as suggested in our new video. Also for a better result, you may want to increase the amount of the flour use for tangzhong, I suggest using twice the amount, that is 30g so the new ingredient list will be like this:
Ingredients
Tangzhong (remember to make it as suggested in our new video)
Bread Flour 15 g --> 30 g (new)
Water 75 g --> 60 g (new)
Main Dough
All of the tangzhong
Bread Flour 265 g --> 250 g (new)
Milk Powder (Full Cream) 25 g
Caster Sugar 40 g
Salt 1/2 tsp
Instant Yeast 1 tsp
Egg Yolk 20 g
Water 90 g -----> 105 g (new)
Butter 25 g
Filling
Brown Sugar 80 g
Cinnamon Powder 2 tbsp
Butter 40 g
A pinch of salt
@@NovitaListyani Thanks so much, Seraphina/Novita. I am much clearer now. Hope to relay good results after I have made the buns as per your method and recipe 🙏🏻🙏🏻
Hi Seraphine and Novita, I definitely have good news to report! The cinnamon rolls made according to your recipe are the BEST I have made so far (and I have tried at least four other recipes) to varying degrees of yumminess but none as satisfying as this batch! So. big thank you.
To perfect the dough preparation, may I share with you that in the process of mixing ingredients to form the dough, the water content of 105 gm is on the high side. Maybe I should stick to 90 gm? In your old recipe using tangzhong which used 15 gm flour to 75 gm water, the recipe had already taken into account the amount of water in the tangzhong? If so, 75 gm used is more than the 60 gm used for making yudane in the new recipe, so I thought we need not increase water from 90 gm to make 105 gm? I don't know if i have expressed my question clearly :)
Glad to hear that. Thanks for sharing. The new recipe has the same hydration as the old one, what is your exact final hydration? of course, assuming you prepare tangzhong using the new method.
I just tried out this recipe with the new tangzhong ratio, and it turned out amazing. My rolls are quite soft, fluffy and the flavor is just perfect😍
Thank you for this wonderful recipe!
Another great recipe :)
I will make them tomorow..
Hello,
Have you made a seperate video on how to adjust the hydration of the dough, Baker's percentage etc.?
I am unable to understand the calculation and how to adjust the hydration of the dough
Brava!
I love this channel
Enaakkk
This was Exactly the video I've been looking for. Thank you for explaining everything and how it all works. I didn't have milk powder, but I just subbed the water for milk equal parts. And being in the US we like to make it more unhealthy and top them with cream cheese icing 🧈.
Thanks for doing all the testing for us!! And definitely thanks for the videos.
These look amazing. One thing I do that may or may not make a difference is to use string to cut the rolls instead of pressing to cut. I've heard it gives a clean cut without crushing the dough.
Thank you so much for the tips, will definitely try that 🙏😀
It's nice to see all the ladies enjoying your baking... I wish the atmosphere was like that in my house after I bake something.
Gotta be better baker and they will come...
Keep practicing, as you get better, your target audience will enjoy your efforts. And it's not just ladies here. There's plenty of men baking on CZcams.
And here in my home, my son doesn't bake, but 2 of his sons, 11 and 8 yrs old, have asked me to teach them. And just yesterday we baked an Oreo cheesecake. And they did most of the work! My little granddaughter is too little, but she was helping to carry stuff as well.
I had only boys but they both learned to cook AND clean. They're excellent fathers because of that. The one can sew, the younger one crochets. Both can not only fix cars, do carpentry, and garden, but also fix a Thanksgiving and Christmas dinner on their own, from baking a bird and/or ham, but both can also cook from their cultural backgrounds.
What I'm saying is that gender is not a limitation except in someone's mind.
Enjoy your life, and make the best of it. It's yours to live it! ❤️
It depends on the people. In the real world, most people are not foodies and are not interested. But occasionally you might find someone who can appreciate your passion
You ave the best quality content on the internet, thank you for your research and sharing the knowledge in such an easy to understand way. I have a question about this recipe... How would you convert it to add a pre-ferment step (eg, add a poolish)? And would it be worth it to use a pre-ferment? Advantages vs disadvantages? My thinking was to reduce the hydration of the yudane to 1:1, and use the excess hydration for the poolish. But I'm not sure if the work will be worth the effort.
Thanks! The extra steps in making poolish have never failed to deliver a flavorful bread, with yudane 1:1 you can actually raise the percentage of the flour for the gelatinized portion of the dough even higher, that definitely will be bring extra softness to the bread, but for that, I think we need to overhaul this recipe in a big way. We are planning on remaking most of our recipe videos on using tangzhong 1:5 that we do not use anymore. I will put this one in the list.
Estou aprendendo muito com vc ,eu fiz o pao com o método tang achei que fico super macio eu uso fermento caseiro o levam😋😋.
Obrigada
Lol. The rooster gets me everytime.
Hi dear, what’s the ratio of Tangzhong to the batter? In general?? Thanks
Hi, one suggestion if I may as a fellow baker ^^ Can you please make wobble test of your doughs when they full proofed and just about to be baked, that really would help a lot of people (me mostly I guess) :DD
I' made them without milk powder though and they were very good, I used organic flour type 0 with 12.5% protein.
Thanks for the suggestion 🙏
Thanks for this kind suggestion. My son is lactose intolerant. Just looking at milk mashes his tummy upset! 😭 🥛 Can soy milk ever be a good sub for cow's milk? I do know it has plant protein but I can never remember if the lecithin content will slow down the proofing time or not. What I'm using would be commercial soy milk, not homemade. I have an arthritis type of Lupus, baking is my limit. 😢
Seraphine. Beautiful Name 😍
I love your recipes and blogs. Can we hand knead this?
Hmm, while I believe almost all bread recipes can be hand kneaded this one though could be quite a challenge. If you want to go ahead hand kneading it, I'd like to suggest that you add the fat ingredients (butter, eggs etc.) only after you get enough gluten development on your dough.
Hello,
I do not own a stand mixer.
If I have to use the no *folding* technique, when would it be appropriate to add the butter?
Should I add the butter along with other ingredients and let it sit for 30 minutes and then do the folding technique?
First! And thx for the recipe. Could you replace yeast with sourdough in this recipe?
Hello, hmm, although it would certainly be possible, you'd likely need to adjust the fermentation time and depending on the starter, the taste of the cinnamon roll could also be affected.
I would like to help you with making rolls faster :)
But I'm too much far from you - in Europe.
Rolls are looking gorgeous.
Can I use whole eggs instead of just the yolk? Is there a difference when just using the yolk?
If you want to use a whole egg, you might have to lower the water content of the dough, and it could turn out to be stickier. We use just the yolk, so that we can get the benefits of the fat and other ingredients in the yolk without adding too much water. Please watch our video on eggs, for more information on this. czcams.com/video/uxlYDs03HfI/video.html
@@NovitaListyani Thank you for replying! The recipe I'm using requires 1 egg yolk and water with a total weight of 185 grams. Instead of using just the yolk, I include the egg whites and add water to a total of 185 grams. I haven't tried using only the yolk to see the outcome. So far the bread comes out ok. I'll check out the link you gave me. Thanks!
Can I use milk instead milk powder?
I did. I used 90g of whole fat milk instead of 90g water. And ommitted the milk powder.
can I use all purpose flour instead of bread flour?
Maybe a mix of all purpose flour and bread flour would be better, this recipe though is using bread flour, so you may also need to adjust the hydration.
thank u…😊
Those look like u baked em in a toaster oven
Hi Seraphine, in some previous videos such as the one on making Tangzhong and Yudane, you were very much against using too much water in making the Tangzhong. You said a ratio of 1 to 5 for flour to water is way too much. Then in watching your baking videos such as the one on making cinnamon rolls, your Tangzhong is exactly in the ratio of 1:5 with one part flour and five parts of water. May I know whynthat is so, and what has caused you to change your views? I am definitely interested to know more.
Only in old videos, such as this one, you see us using Tangzhong 1:5, all our new videos use either 1:2 or less. Thank you.
Are you a food science graduate?
Are you still single ma'am?