1 00:00:00,500 --> 00:00:07,940 Hi everyone, welcome to my kitchen. In this video, I'm going to teach you how to make cinnamon rolls 2 00:00:07,940 --> 00:00:14,380 so you don't have to go to La La Buena for them anymore. You can make them, not like you can go 3 00:00:14,380 --> 00:00:21,199 there. Now anyway, I'm going to warn you, this recipe is not super easy. It's a little bit 4 00:00:21,199 --> 00:00:27,539 complicated, but I'm sure that you can do it with the help of an adult. And it takes some time, 5 00:00:27,539 --> 00:00:33,539 but that's okay because we have a lot of time really quickly here are some things i should 6 00:00:33,539 --> 00:00:40,420 have told you before i made the introduction so before we start the actual baking and mixing stuff 7 00:00:40,420 --> 00:00:47,859 together i'm going to let you know what kitchen equipment you need and then also review the 8 00:00:47,859 --> 00:00:54,420 ingredients so you can prepare everything before you start which is how you should do it make this 9 00:00:54,420 --> 00:01:04,239 a little faster i'm going to use a wooden spoon as well as a whisk a rubber spatula 10 00:01:05,599 --> 00:01:14,719 a basting brush and a kitchen thermometer you don't have all of those things that's okay 11 00:01:14,719 --> 00:01:21,920 but they all will make this recipe easier oh you're also going to need these measuring spoons 12 00:01:21,920 --> 00:01:25,700 some mixing bowls, and a pan to actually make the rolls in. 13 00:01:26,780 --> 00:01:28,719 Here's the recipe for your reference. 14 00:01:28,939 --> 00:01:36,040 I highly recommend that you pause and gather all of the things that you're going to need before you start cooking. 15 00:01:37,019 --> 00:01:40,959 At this point, I decided to voice over everything that I recorded 16 00:01:40,959 --> 00:01:45,180 because you couldn't really hear me while I'm trying to mix everything together. 17 00:01:45,500 --> 00:01:51,640 Right now, I'm mixing together the three ingredients that are under the heading tangsang. 18 00:01:51,920 --> 00:01:57,439 the ingredients list. It's a tablespoon and a half of flour, a tablespoon and a 19 00:01:57,439 --> 00:02:04,519 half of milk, and a tablespoon and a half of water. You're going to put that 20 00:02:04,519 --> 00:02:11,060 mixture on the stove at medium-low heat. I put mine on 4.5 until it starts to 21 00:02:11,060 --> 00:02:16,580 thicken. So it will look like this after four minutes and then it will look like 22 00:02:16,580 --> 00:02:21,680 this when it's ready to go. It'll take about ten minutes to get to this stage. 23 00:02:21,919 --> 00:02:27,319 Here I have half a cup or 120 milliliters of milk and I'm putting it 24 00:02:27,319 --> 00:02:33,659 in the microwave to warm it up. The milk should be ideally about 37 degrees 25 00:02:33,659 --> 00:02:39,620 Celsius. It needs to be warm enough so the yeast can bloom. I'm using my kitchen 26 00:02:39,620 --> 00:02:44,120 thermometer but if you don't have one you can just feel it with a clean finger 27 00:02:44,120 --> 00:02:50,900 and it should be about as warm as bath water. After that I'm adding the yeast to 28 00:02:50,900 --> 00:02:57,580 the milk. You can use dry yeast even though I'm using fresh yeast. And finally, to the milk, add 29 00:02:57,580 --> 00:03:03,479 a pinch of sugar and let it sit for about 10 minutes until your yeast looks like this. If your 30 00:03:03,479 --> 00:03:08,740 room is a little cold, it might take longer than 10 minutes, but don't continue until it looks like 31 00:03:08,740 --> 00:03:17,419 this. This is what my work area looks like. The milk, yeast, flour, salt, sugar, butter, and 32 00:03:17,419 --> 00:03:24,759 tangzhong all measured and ready. So first in goes the flour and after that the salt and sugar which 33 00:03:24,759 --> 00:03:32,259 are together in that bowl. You use the whisk to fully mix together the dry ingredients and then 34 00:03:32,259 --> 00:03:41,479 you can put in the milk and yeast mixture. Now I started using a wooden spoon to mix together the 35 00:03:41,479 --> 00:03:49,300 dough and after the milk and yeast you put in two tablespoons of warm water and mix all of that 36 00:03:49,300 --> 00:03:55,680 together for a few minutes until it looks like this now it's time to add 37 00:03:55,680 --> 00:04:00,099 that flour mixture we made at the beginning so go ahead and put that in 38 00:04:00,099 --> 00:04:05,379 your dough is going to be dry at this point so don't worry just mix it until 39 00:04:05,379 --> 00:04:12,379 you can't see it anymore now it's time to add the two room temperature eggs I 40 00:04:12,379 --> 00:04:17,439 can't stress that enough room temperature eggs and this will make your 41 00:04:17,439 --> 00:04:27,839 dough start to look more like a real dough perfect okay that is what this looks like the next thing 42 00:04:27,839 --> 00:04:35,120 you're going to need to do is put your butter in this is three tablespoons of butter softened 43 00:04:35,120 --> 00:04:42,079 again it must be soft or it's going to be really really difficult to mix in don't mix it all in 44 00:04:42,079 --> 00:04:50,439 at the same time, mix in one tablespoon completely, then mix in the second completely, and then mix in 45 00:04:50,439 --> 00:04:57,600 the third. After you've mixed in all the butter, it should look like this. At this point, my dough 46 00:04:57,600 --> 00:05:05,579 was a little bit too wet, so I added flour a little bit at a time until I got the consistency 47 00:05:05,579 --> 00:05:12,839 that I wanted. I'm going to save you a lot of time and speed it up to where the dough is the 48 00:05:12,839 --> 00:05:20,240 right consistency. Kneading your dough, which is this action here, is called kneading. It's a good 49 00:05:20,240 --> 00:05:26,680 idea, but you don't have to do it. I'm doing it because I needed to add a lot of extra flour. 50 00:05:27,199 --> 00:05:34,699 Don't take your dough out of the bowl if it's still sticking to you. Finally, finally I got 51 00:05:34,699 --> 00:05:40,620 to the consistency that it needs to be okay so don't make the same mistake that i made 52 00:05:41,420 --> 00:05:49,259 this is what it should look like should it stick to you this was a mistake so it should not stick 53 00:05:49,259 --> 00:05:56,860 to you if it's still sticky in the bowl don't take it out of the bowl next coat the inside of a bowl 54 00:05:56,860 --> 00:06:03,819 with oil i used sunflower oil but any oil is fine just so the dough doesn't stick then cover the 55 00:06:03,819 --> 00:06:11,660 bowl with a towel and let it rise for one hour i like to put it in the oven turned off but with 56 00:06:11,660 --> 00:06:17,420 the light on this makes a warm environment for the yeast to rise but you don't have to do it 57 00:06:18,220 --> 00:06:24,220 after approximately one hour your yeast should look like this it should be really big and puffy 58 00:06:24,220 --> 00:06:31,500 you can go ahead and pat it down then dump it out onto a tray and we're going to flatten it 59 00:06:31,500 --> 00:06:38,540 into a rectangular shape i tried to use that roller but it didn't work so i just decided to 60 00:06:38,540 --> 00:06:47,740 use my hands once the dough is nice and rectangular you can mix together five tablespoons or 70 grams 61 00:06:47,740 --> 00:06:55,899 of butter i do not recommend you melt it like i did and half a cup or 125 grams of dark brown 62 00:06:55,899 --> 00:07:01,759 sugar which you can find under the filling subtitle on the ingredients page. Then just 63 00:07:01,759 --> 00:07:08,399 spread it around the rectangular dough until it covers pretty much all of it. Then we can start 64 00:07:08,399 --> 00:07:15,879 rolling the dough. Just start at the very end and roll little by little from the right all the way 65 00:07:15,879 --> 00:07:22,220 to the left and then again from the left all the way to the right until you've finished with all 66 00:07:22,220 --> 00:07:29,160 of the dough and you're going to have one really long piece of dough. I don't recommend you melt 67 00:07:29,160 --> 00:07:34,759 the butter like I did because it makes it really difficult to roll and a lot messier than it needs 68 00:07:34,759 --> 00:07:42,360 to be. If you leave the butter unmelted and just soft, it's going to be much easier for you to 69 00:07:42,360 --> 00:07:52,639 actually finish rolling all of this dough. Once you finish that and have one long roll, take one 70 00:07:52,639 --> 00:08:00,060 long piece of unflavored dental floss and we're going to use it to cut our roll into many small 71 00:08:00,060 --> 00:08:09,079 rolls just like that. So cut the one long roll into pieces that are about one to two inches long 72 00:08:09,079 --> 00:08:16,279 depending on how tall you want the cinnamon rolls to be and do that until you've cut the entire roll. 73 00:08:16,279 --> 00:08:24,910 then put all of those pieces into a big pan like this cover with a towel and let 74 00:08:24,910 --> 00:08:30,689 it sit for another hour and these rolls again are going to puff up and be really 75 00:08:30,689 --> 00:08:34,549 really fluffy after they've sat for about an hour you can put them in the 76 00:08:34,549 --> 00:08:41,129 oven at 176 degrees Celsius for about 30 minutes until they're finished and they 77 00:08:41,129 --> 00:08:49,230 look like this this is the recipe that I follow for the white glaze on the top I 78 00:08:49,230 --> 00:08:58,159 don't use the one that was in the first recipe picture and that's it guys this 79 00:08:58,159 --> 00:09:02,899 is the finished product I hope you choose to try it at home even if it's a 80 00:09:02,899 --> 00:09:07,759 little bit challenging and the next time we see each other which is hopefully 81 00:09:07,759 --> 00:09:13,919 sooner rather than later, you can let me know how it went. Well, that's all. Bye!