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Cinnamon Rolls

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Subido el 29 de marzo de 2020 por Tic cp lorenzoluzuriaga madrid

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Hi everyone, welcome to my kitchen. In this video, I'm going to teach you how to make cinnamon rolls 00:00:00
so you don't have to go to La La Buena for them anymore. You can make them, not like you can go 00:00:07
there. Now anyway, I'm going to warn you, this recipe is not super easy. It's a little bit 00:00:14
complicated, but I'm sure that you can do it with the help of an adult. And it takes some time, 00:00:21
but that's okay because we have a lot of time really quickly here are some things i should 00:00:27
have told you before i made the introduction so before we start the actual baking and mixing stuff 00:00:33
together i'm going to let you know what kitchen equipment you need and then also review the 00:00:40
ingredients so you can prepare everything before you start which is how you should do it make this 00:00:47
a little faster i'm going to use a wooden spoon as well as a whisk a rubber spatula 00:00:54
a basting brush and a kitchen thermometer you don't have all of those things that's okay 00:01:05
but they all will make this recipe easier oh you're also going to need these measuring spoons 00:01:14
some mixing bowls, and a pan to actually make the rolls in. 00:01:21
Here's the recipe for your reference. 00:01:26
I highly recommend that you pause and gather all of the things that you're going to need before you start cooking. 00:01:28
At this point, I decided to voice over everything that I recorded 00:01:37
because you couldn't really hear me while I'm trying to mix everything together. 00:01:40
Right now, I'm mixing together the three ingredients that are under the heading tangsang. 00:01:45
the ingredients list. It's a tablespoon and a half of flour, a tablespoon and a 00:01:51
half of milk, and a tablespoon and a half of water. You're going to put that 00:01:57
mixture on the stove at medium-low heat. I put mine on 4.5 until it starts to 00:02:04
thicken. So it will look like this after four minutes and then it will look like 00:02:11
this when it's ready to go. It'll take about ten minutes to get to this stage. 00:02:16
Here I have half a cup or 120 milliliters of milk and I'm putting it 00:02:21
in the microwave to warm it up. The milk should be ideally about 37 degrees 00:02:27
Celsius. It needs to be warm enough so the yeast can bloom. I'm using my kitchen 00:02:33
thermometer but if you don't have one you can just feel it with a clean finger 00:02:39
and it should be about as warm as bath water. After that I'm adding the yeast to 00:02:44
the milk. You can use dry yeast even though I'm using fresh yeast. And finally, to the milk, add 00:02:50
a pinch of sugar and let it sit for about 10 minutes until your yeast looks like this. If your 00:02:57
room is a little cold, it might take longer than 10 minutes, but don't continue until it looks like 00:03:03
this. This is what my work area looks like. The milk, yeast, flour, salt, sugar, butter, and 00:03:08
tangzhong all measured and ready. So first in goes the flour and after that the salt and sugar which 00:03:17
are together in that bowl. You use the whisk to fully mix together the dry ingredients and then 00:03:24
you can put in the milk and yeast mixture. Now I started using a wooden spoon to mix together the 00:03:32
dough and after the milk and yeast you put in two tablespoons of warm water and mix all of that 00:03:41
together for a few minutes until it looks like this now it's time to add 00:03:49
that flour mixture we made at the beginning so go ahead and put that in 00:03:55
your dough is going to be dry at this point so don't worry just mix it until 00:04:00
you can't see it anymore now it's time to add the two room temperature eggs I 00:04:05
can't stress that enough room temperature eggs and this will make your 00:04:12
dough start to look more like a real dough perfect okay that is what this looks like the next thing 00:04:17
you're going to need to do is put your butter in this is three tablespoons of butter softened 00:04:27
again it must be soft or it's going to be really really difficult to mix in don't mix it all in 00:04:35
at the same time, mix in one tablespoon completely, then mix in the second completely, and then mix in 00:04:42
the third. After you've mixed in all the butter, it should look like this. At this point, my dough 00:04:50
was a little bit too wet, so I added flour a little bit at a time until I got the consistency 00:04:57
that I wanted. I'm going to save you a lot of time and speed it up to where the dough is the 00:05:05
right consistency. Kneading your dough, which is this action here, is called kneading. It's a good 00:05:12
idea, but you don't have to do it. I'm doing it because I needed to add a lot of extra flour. 00:05:20
Don't take your dough out of the bowl if it's still sticking to you. Finally, finally I got 00:05:27
to the consistency that it needs to be okay so don't make the same mistake that i made 00:05:34
this is what it should look like should it stick to you this was a mistake so it should not stick 00:05:41
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 00:05:49
with oil i used sunflower oil but any oil is fine just so the dough doesn't stick then cover the 00:05:56
bowl with a towel and let it rise for one hour i like to put it in the oven turned off but with 00:06:03
the light on this makes a warm environment for the yeast to rise but you don't have to do it 00:06:11
after approximately one hour your yeast should look like this it should be really big and puffy 00:06:18
you can go ahead and pat it down then dump it out onto a tray and we're going to flatten it 00:06:24
into a rectangular shape i tried to use that roller but it didn't work so i just decided to 00:06:31
use my hands once the dough is nice and rectangular you can mix together five tablespoons or 70 grams 00:06:38
of butter i do not recommend you melt it like i did and half a cup or 125 grams of dark brown 00:06:47
sugar which you can find under the filling subtitle on the ingredients page. Then just 00:06:55
spread it around the rectangular dough until it covers pretty much all of it. Then we can start 00:07:01
rolling the dough. Just start at the very end and roll little by little from the right all the way 00:07:08
to the left and then again from the left all the way to the right until you've finished with all 00:07:15
of the dough and you're going to have one really long piece of dough. I don't recommend you melt 00:07:22
the butter like I did because it makes it really difficult to roll and a lot messier than it needs 00:07:29
to be. If you leave the butter unmelted and just soft, it's going to be much easier for you to 00:07:34
actually finish rolling all of this dough. Once you finish that and have one long roll, take one 00:07:42
long piece of unflavored dental floss and we're going to use it to cut our roll into many small 00:07:52
rolls just like that. So cut the one long roll into pieces that are about one to two inches long 00:08:00
depending on how tall you want the cinnamon rolls to be and do that until you've cut the entire roll. 00:08:09
then put all of those pieces into a big pan like this cover with a towel and let 00:08:16
it sit for another hour and these rolls again are going to puff up and be really 00:08:24
really fluffy after they've sat for about an hour you can put them in the 00:08:30
oven at 176 degrees Celsius for about 30 minutes until they're finished and they 00:08:34
look like this this is the recipe that I follow for the white glaze on the top I 00:08:41
don't use the one that was in the first recipe picture and that's it guys this 00:08:49
is the finished product I hope you choose to try it at home even if it's a 00:08:58
little bit challenging and the next time we see each other which is hopefully 00:09:02
sooner rather than later, you can let me know how it went. Well, that's all. Bye! 00:09:07
Subido por:
Tic cp lorenzoluzuriaga madrid
Licencia:
Todos los derechos reservados
Visualizaciones:
55
Fecha:
29 de marzo de 2020 - 20:08
Visibilidad:
Público
Centro:
CP INF-PRI LORENZO LUZURIAGA
Duración:
09′ 15″
Relación de aspecto:
1.78:1
Resolución:
640x360 píxeles
Tamaño:
237.25 MBytes

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