Wednesday, June 7, 2017

Herman Cinnamon Rolls 赫爾曼桂皮麵包卷

This is the best cinnamon rolls I've ever baked. I can bake this over and over and over again. Even my kids are addicted to it. The exact texture that I'm looking forward to ....... not the kind of soft thick fluffy bun but cinnamon rolls of its own unique way, especially when working with Herman ! I am in love the way it turns out. Just perfect !

Can you imagine how delicious it is..... just by looking at it ! haha....

To activate your Herman culture by mixing in the ingredients as follow 3 hours before working on dough :
**1 cup  Herman starter + 1 cup all purpose flour + 1 cup milk + 1/2 cup  sugar

Ingredients :
2 cup   Herman starter
2 cups  all purpose flour
3 tspn  baking powder
1/2 tspn  baking soda
1/2 cup   sugar
1/2 tspn   salt
1/2 cup  peanut cooking oil

For fillings :  2 TB  cinnamon powder & 100gm   butter at room temperature

Method :
(1)  combine flour, baking soda, baking powder, salt & sugar into a big mixing bowl and mix well.
(2)  next, stir in Herman starter till sticky soft dough is formed.
(3)  stir in oil and continue kneading till smooth and no longer sticking to hands.
(4)  place dough to slightly floured working table and roll it out flat into 14x16" sheet.

(5)  spread on butter evenly then sieve cinnamon powder over butter evenly as well.
(6)  now, roll dough to form swiss roll (as shown in picture).
(7)  cut into 12 equal portions and place it to 9x13" tray lined with parchment paper.    

(8)  let shaped dough to rest for an hour and then bake at preheated oven 185-190'C for about 35 minutes or till brown.
(9)  drizzle on sugar frosting once its cooled.

Just in case, you prefer a fluffy soft bread kind of texture. Let dough rest for 4 hours before baking. I still prefer the present texture. It stays as good on the following day.

Ingredients for sugar frosting :
3/4 cup  icing sugar
2 TB   calamansi juice
(mix to form thick paste then transfer to pipping bag)

Perfect taste with perfect size and what can I say more !

1 comment:

Angie Schneider said...

Time for my 2nd breakfast, Kristy :-))

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