Скачать или смотреть Cinnamon Roll part1

Timestamps

Here are the key moments in the video with clickable links:

00:00:02 - Introduction and TGIF Live: Motherbee introduces the live session and explains the recipe for cinnamon rolls.

00:04:05 - Overview of Ingredients: Detailed explanation of the flours, milk powder, and yeast used.

00:09:48 - Mixing the Dry Ingredients: Demonstrating the importance of sifting and balancing flour ratios.

00:16:12 - Adding Instant Yeast: Discussion on why instant yeast is beginner-friendly and how to incorporate it.

00:22:10 - Preparing the Dough: Combining wet and dry ingredients while ensuring proper hydration.

00:37:29 - Adjusting Water Content: How to tweak the dough consistency for optimal results.

00:50:55 - First Fermentation Process: Explanation of how fermentation develops flavor and structure.

01:10:00 - Q&A with Viewers: Motherbee answers questions about equipment and recipe adjustments.

01:16:34 - Wrapping Up Part 1: Dough is left to ferment, and Motherbee prepares for the next steps.

Motherbee's Cinnamon roll
Ingredients:
300g Bread flour (sifted)
100g All-purpose flour (sifted)
50g Powdered milk sifted (whole milk or butter milk preferable)
40g white Sugar
12g instant yeast
30g salted Butter
310g mixture of Cold water and ice
1/4tsp Cinnamon powder


Procedure:
1. Mix dry ingredients. Put aside.
2. Mix the yeast and cinnamon into dry ingredients.
3. Make a well at the center. Add the water and ice slowly.
4. Add the butter. Knead it or put the dough in a bread machine for mixing until it is strectchy.
5. Cover it with damp cloth or cling wrap leave it for 1 hour.
6. Remove the plastic. Use a rolling pin to shape the dough into rectangle and remove some air.

100g white sugar
30g cinnamon powder
Salted butter

1. Mix white sugar and cinnamon powder.
2. Microwave the butter for 30sec.
3. Let the butter to cool then brush the butter into dough.
4. Spread the white sugar and cinnamon mixture into dough.
5. Then roll the dough. Pinch the edges.

Excess butter
Brown sugar or honey
Whisky, brandy or rum
Vanilla
Pineapple juice

1. Add whisky to the butter.
2. Add a little bit of vanilla.
3. Add pineapple juice.
4. Add the honey. Mix all the ingredients.
5. Put the mixture into the pan.
6. Add cinnamon sugar.
7. Cut the dough. Then put it in the pan.
8. Cover the pan with cling wrap and put it in a bit warm temperature 1 to 2 hours. Set aside. While waiting the dough to double it size make the icing.

Buttercream icing
Ingredients:
150g butter
50g Condensed milk
Vanilla
50g Whipping cream or thick cream
50g Icing sugar

1. Whip the butter. Scrape it.
2. Add condensed milk. Scrape again.
3. Add vanilla. Then mix.
4. Add the cream. Scrape and mix again.
5. Add icing sugar. Then mix until it is well blended.
6. Pre heat the oven at 150oC until it double it size.
7. Remove the plastic then put it inside the oven for 30mins.
8. Let it cool and put the icing.

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