How to make Cinnamon rolls - Cinnamon rolls without eggs? What to add to yeast dough to keep the baked goods soft for a long time and how to keep them as tasty as possible after cooling? I’m sharing my cooking secrets! This dough can be used for pies, for example, bake pies in the oven with apples. It will be delicious too!
Ingredients in spoons, glasses, exact grams 👇
🔥 Timing:
00:38 knead the dough for buns with milk without eggs
00:41 when you need to add yeast to the dough, what is important to know
02:09 why add two types of butter to yeast dough?
03:10 what is the main secret of my bun dough
04:04 perfect baking dough without eggs
05:00 how Cinnabon cinnamon rolls are formed
07:00 what baking parchment do I use, how to choose
07:30 why baked goods don’t rise well and burst in the oven
07:57 How to grease baked goods other than eggs
08:36 why aren't these American Cinnabons?
09:29 how to keep any baked goods as fresh as possible
✅ Recipe for universal baking dough and miracle buns with cinnamon and sugar, see also on our website with step-by-step photos and descriptions (will appear a little later)
🥛*200 ml glass is used for measuring products
🔥About yeast:
✅7 g of yeast according to the recipe from a pack of 10 g per 1 kg of flour;
✅8-9 g of yeast, if the pack contains 11-12 g per kg of flour;
✅10 g of yeast, if the pack contains 7 g per 500 g of flour;
✅if the yeast is pressed, then dissolve it in warm milk (follow the recipe);
✅if the yeast is dry, but requires dissolution in water (see instructions on the package), also stir in warm milk (follow the recipe).
✅fresh pressed yeast for the recipe requires 20 g
✅ Ingredients:
warm milk (1.5%) - 250 ml = 1 ¼ cups*
cream 18% (or sour cream 20%) - 130 g = 7.5 tbsp.
sugar - 50 g = 10 tsp.
vanilla sugar - 5 g = 1 tsp.
salt - 4 g = 0.5 tsp.
dry yeast - 7 g = 1.5 tsp.
vegetable oil - 40 ml = 4 tbsp.
butter - 40 ml = 3.5 tbsp.
flour - 600 g = 4.5 cups + 1-1.5 tbsp.
✅Filling:
ground cinnamon - 25 g = 2 tbsp. with a slide
sugar - 150 g = 7.5 tbsp.
✅Additionally:
butter - 20-30 ml = 1.5-2 tbsp.
❗Weight of raw dough: approximately 1100 g
❗ Yield: 12 pieces
🌡Baking temperature: 180°C
⏲Baking time: 30 minutes
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29 сен 2024
