I finally got hold of the book on TangZhong from the library!!
Last week, I burnt my cinnamon roll so decided to try out the recipe from Yvonne C book!!
Ingredients
A - bread flour 210g, top flour 56g, milk powder 20g, fine sugar 42g, salt 1/2 tsp, dry yeast 6g
B - egg 30g, water 85g, tangzhong 84g
C- unsalted butter 22g
Filling
fine sugar - 30g (i use granulated sugar)
cinnamon powder 1 tbsp
wine soaked raisin 80g (I used water soak raisin)
Decorations
icing sugar 70g
hot water 1 tbsp
almond flakes lightly toasted
Method
1. Mix A,B,C together to form a dough and using a dough hook to mix till window panel stage
2. Put the dough in a oiled bowl and proof for 40 mins
3. Dust the surface, punch the dough and roll out into a rectangular shape (25x 40cm)
4. Brush some water on the dough
5. Add filling and roll the dough like a swiss roll
6. Cut into small pieces and proof for another 40 mins (I place them 1 inch apart, after 2nd proofing the cinnamon roll will stick to each other)
7. Bake at 180 deg for 15 min
8. Add in decorations once cooled
Verdict: Its soft and its not so sweet. Its not as oily as those cinnamon roll that I tried during the craze period in Singapore.
I do wish its more chewy .... i should replace top flour with all bread flour