It has been a busy month for July as my assistant has resigned and I need to cover her work for time being. Beside this, July is our company financial year and everyone are rushing to meet the sales target and year end stock take. I've been going thru this momentum with the same company for 13 years..
Every time reach home, i feel so tired and really have no time to update my blog. Nevertheless, I never give up my baking pratice over the weekend.
Here is my first trial baking Cinnamon bun. Since I've been follow
www.dailydelicious.blogspot.com and realised her detailed method is really workable and i seems successful most of the time i follow her receipe. Same for this Cinnamon bun recipe, I modified one of her receipe call Almond and Apricot Chelsea bun. This Cinnamon bun taste really good, soft and i really enjoying the smell of the cinnamon...i should have put more cinnamon powder in it..
To cut short my long winded blog, here's the modified recipe.
Ingredients for dough :-
225gm breadflour
7gm instant yeast
1/2 tsp salt
25gm sugar
100ml warm milk
25ml water
1 small egg
25gm butter, melted and keep some for greasing
Ingredients for filling:
13gm softened butter or margerine
10gm sugar
2tbsp honey
2tbsp cinammon powder
1/4 cup brown sugar
Method:-
1. Put the flour, yeast, sugar and slat into a large mixing bowl & mix well. Make a well in the centre and pour warm milk, water beaten egg & melted butter (i mix all of these in a jug & pour them all at once).
2. Using the dough hook on medium speed, mix everything together to form a dough. If the dough is too dry, add a little more warm water. If is too wet, add more flour. Knead until the dough becomes smooth & springy about 5- 7mins.
3. Take the dough out of the bowl & shape it into a ball on a floured surface. Transfer to a clean lightly greased bowl and cover loosely with a clean damp tea towel. Leave in a warm place to let it proof to doubled size , about 1 hour.
4. Preheat oven to 180C, greased a 18cm cake tin.
5. Take the risen dough out, punch out the excess gas from the dough. Take out on a lightly floured surface and knead a few seconds.
6. Roll out the tough to a roughly 20x30 cm rectangle, spread the butter evenly over the dough. Then sprinkle the cinnamon powder & brown sugar. Roll up firmly like a swiss roll. Cut into even slices with a sharp knife, shapw into 8 round pinwheels. Then arrange in the tin.
7. Cover with clean damp tea towel, prove for about 20mins (about double in size).
8. Bake the buns for 10mins, then lower the temperature to 160C and cook for 10mins until golden brown.
9. Melt the honey with 1tbsp warm water, brush all over the buns to set the moisture of the bun, when served.
till then, i hope you all will like this recipe and happy baking!!
