#肉桂卷 #面包卷 #柔软蓬松 #拉丝
#CinnamonRolls #BreadRolls #SoftFluffy #Stringpull

♦ White Milk Bread Recipe牛奶土司面包食谱: https://youtu.be/7iV5qKrWJwM
♦ Condensed Milk Bread Loaf Recipe炼乳面包食谱: https://youtu.be/EmZAVkf3RTo
♦面包食谱Bread Recipe Playlist:　https://youtube.com/playlist?l....ist=PL-z50Pxpx9Q3R9i
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
来自制很多人要求的肉桂卷面包。面包面团杆成薄片，抹上牛油撒上肉桂棕糖馅，卷成圆柱型，切块来烤。发酵和烤到位，每颗面包微微互粘对方发大，顶部螺旋层次分明，颜色黄金，满屋都是肉桂香。温热肉桂卷再淋上奶油芝士涂层，从面包四周流下，看了激发食欲，垂涎三尺。肉桂卷可以撕开来吃，内部结构柔软拉丝，蓬松回弹，每一口都有满满肉桂棕糖香，再加上芝士酸甜，口感口味十足。
想要美美的螺旋：-
=面团一定要杆到0.5厘米薄，从宽度（短）的一段卷起增加层次。
=卷得刚好到位。卷太松，烤时松开; 卷太紧，烤时中间凸起。
=用衣线/牙线来切块最佳，可保持圆型。
=模具尺寸要对，面团不能放太近，发酵前不能互动到对方，不然走形，不平整。

收藏方式：吃前再淋芝士奶油。烤好凉透收密封塑料带，室温可存留3天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。

Made Cinnamon Rolls that many people requested. Bread dough is rolled into thin rectangle, spread with butter and sprinkle with cinnamon brown sugar fillings, roll into cylinder, cut into pieces to bake. When proof and bake in place, each buns slightly touch stick each other and risen well. Distinct spiral top, golden brown and whole house is full of cinnamon aroma. Warm cinnamon rolls are drizzled with cream cheese glaze, dripping all around the bun, so irresistibly appetizing and drooling. Cinnamon rolls are pull apart bread, with internal structure that is soft, fluffy, stringpull and spring back easily. Every bite is full of cinnamon brown sugar fragrance, combine with sweet tangy cream cheese. Full of texture and flavors.
Want beautiful spiral:-
=The dough must have 0.5 cm thickness, and roll up from the width (shorter) side up to increase spiral layers.
=Roll till just nice. Roll too loose, loosen when baked; roll too tight, middle protruding when baked.
=Best to cut using string/dental floss, to keep the round shape.
=The mould size must be accurate, dough should not be placed too close, they should not touch each other before proofing, otherwise will gone out of shape and uneven.

Storage Method: Drizzle with cream cheese glaze right before eating. Once baked and cool completely, keep in sealed plastic bag, store at room temperature for 3 days, or freezer storage for about one month. Thaw before eating to maintain the original softness.

♦食谱=9颗肉桂卷=（10’英寸四方模具）
208克 温牛奶 (40C以下)
4克 细纱糖
4克 速溶酵母
400克 高筋面粉
40克 细纱糖
6克 盐
73克 鸡蛋
40克 无盐牛油

=馅料=
84克 软棕糖
6克 肉桂粉
1克 盐
56克 无盐牛油（软化）

(上下火，不开旋风，第四层烤)
(预热烤箱180C: 30分钟)

=奶油芝士涂层=
86克 奶油芝士 (软化)
36克 糖粉
2克 香草精
20克 无盐牛油（融化）
42克 牛奶

♦Recipe=9pcs Cinnamon Rolls (10’inch Square Pan)=
208g Warm Milk (below 40C)
4g Caster Sugar
4g Instant Dry Yeast
400g High Protein Flour/Bread Flour
40g Caster Sugar
6g Salt
73g Egg
40g Unsalted Butter

=Fillings=
84g Soft Brown Sugar
6g Ground Cinnamon
1g Salt
56g Unsalted Butter (Soften)

(Top Bottom Heat, No Fan Force, 4th Rack)
(Preheated Oven 180C: 30minutes)

=Cream Cheese Glaze=
86g Cream Cheese (Soften)
36g Icing Sugar
2g Vanilla Extract
20g Unsalted Butter (Melted)
42g Milk

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love