Cinnamon Rolls

It is time to eat cinnamon rolls again!
Since I regard baking as experiments, I pick another recipe of buns and seperated into two doughs that one of dough is using 50% whole wheat flour so that I could find how big the difference between them by using "custard gelatinized dough".

It is a torture that baking at night...You have to ignore the savory smell and restrain yourself from eating them or you'll get fat ~_~ But I always think that it's a pity if you don't enjoy something that just comes out from the oven. (some say that it is not the best time to eat bread when it just comes out... )
So I ususally tell myself, OK...just one bite...I just want to know how it tastes when it was warm *^^*~



They are soft but more chewy than the chocolate bread I made several days ago.
But they are not that puff comparing to the cinnamon rolls I've bought from the stores, hmm...
maybe it's because the time for final ferment was not long enough? Well...it is still delicious la~

And the difference between useing whole wheat flour or not is that it is more dense if using whole heat flour. Although they are still soft, it tastes more like "cinnamon steam bun"XD.



Ingredient:

custard gelatinized dough (about 88g)
- 1 egg yolk
- bread flour or AP flour 15 g
- granulate sugar 10 g
- milk 65 g (but I use half & half here)

Mix all them up and cook with low heat until it gose thick. Refrigerate it for 60 minutes after it becomes cool. Seperate into two dough for following use.

main dough (normal / 50% whole wheat)
- AP flour 125g / AP flour : whole wheat flour 63 g : 63 g
- powdered milk 75 g / 75 g
- rapid yeast 2 g / 2 g
- sugar 15 g /15 g
- salt 1/4 tsb / 1/4 tsb
- water 50 g / 50 g

- butter 12 g /12 g