• 1/2cup warmed heavy cream (for pour over the risen roll) | 生クリーム(温める)
【For the topping | フォンダン】
• Powdered Sugar |粉糖 75g
• Butter | 56g
• Cream Cheese |クリームチーズ113g
• Vanilla Extract 1/2 tsp
Instructions
【PRE-YEAST FERMENATION】 Mix the dry yeast, and sugar in milk (warmed) for about 5 minutes before use, and beat in the eggs.
【MIX】 Mix the bread flour, salt, milk/egg/yeast/sugar until white flours are all soaked into the dough. (approx. 3 minutes) Blend the butter and knead for approximately 5 minutes. Stretch the dough with your fingers for the gluten test (by stretching the dough, strong gluten produces a thinly stretched skin) but with this dough, it can produce some holes while you stretching.)
【PROOF # 1】 Allow the dough to rise in a warm environment/29-30℃, for about an hour and let it inflate to double its original volume.
【SHAPING】 Sprinkle the pastry board with flour and roll the dough to an approximate 45cm x 30cm.
• Spread the filling, evenly spread throughout the dough.
• Roll the dough into a cylinder (pipe) shape.
• Cut the cylinder dough into 12 pieces (3cm thickness) and place it into a greased square tin (30cm x 20cm).
【PROOF # 2】 Allowed 1 hour at 30℃, inflating to 1.5 times the original size.
【BAKING】 Bake for approx. 25 minutes at 180~190 ℃. Once the rolls have rise at about 5 minutes timing, pour the warmed cream over the top of the rolls allowing it to soak around the rolls. Reduce the oven to 180 ℃. The rolls are done when lightly browned.
Coat with the fondant (cream cheese frosting). (Can dress with walnuts, cranberry and pistachio if desired)
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