Today, we're making incredibly plush, super soft, and delicious cinnamon rolls. What makes these cinnamon rolls really special is the fact that the dough is made with tangzhong 30, where 30% of the total flour is used for tangzhong. This is what gives the dough a natural wheat flavor and sweetness. All in one video, we cover everything you need to know about making these awesome cinnamon rolls, from the full recipe to the science behind the bread. Watch the video for more!
#cinnamonroll #tangzhong #poolish
Ingredients
Cinnamon Rolls with Tangzhong and Poolish
Baking Pan 28x18x4.5 cm3
Ingredients Weight (g) %
Total Flour 300.0 100.0%
Hydration 221.5 73.8%
Tangzhong 30
Bread Flour 90.0 30.0%
Boiling Water 110.0 36.7%
Poolish
Bread Flour 60.0 20.0%
Water 60.0 20.0%
Instant Yeast 0.6 0.2%
Final Dough
Bread Flour 150.0 50.0%
Sugar (Sucrose) 18.0 6.0%
Milk 55.0 18.3%
Butter 20.0 6.7%
Salt 5.5 1.8%
Total Fat 18.3 6.1%
Milk Water Replacement 24.8%
Total Dough 569.1
Filling
Butter 50 g
Dark Brown Sugar 50 g
Cinnamon Powder 3.5 g (1 tsp)
Topping
We used powdered sugar, milk, butter, and vanilla essence for the icing.
Chapters
0:00 Opening
1:07 Poolish
3:08 Tangzhong
5:40 Final Dough
17:25 Filling
26:25 Baking
27:03 Science Talk
