Do you know about a drink called Dirty Chai? It's a latte made with espresso, chai syrup, and frothed milk. I've turned that into a bread recipe!
Not only that, but I made it caffeine-free by using decaf espresso and chai, and it's a gluten-free recipe made from raw rice and quinoa. Plus, it's 100% plant-based!
When I tried the recipe without the espresso and chai syrup, the texture was fluffier. Adding the chai syrup, especially, made it more muffin-like because of the extra sugar.
If you make it without the espresso and chai syrup, you'll get a regular cinnamon roll. Give that a try too!
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Camera body "R5C" and lens "RF24-70mm" were lent by Canon. Thanks!
R5C : canon.jp/business/solution/pr...
RF24-70mm f2.8 : personal.canon.jp/product/cam...
Coffee grinder : weberworkshops.com/products/k...
Espresso machine : flairespresso.com/product/fla...
Steam oven : anovaculinary.com/products/an...
My Chef’s Knife : amzn.to/37pidmS
My Petty Knife : amzn.to/3Jmdqjs
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00:00 roasting coffee beans
01:14 soaking rice and quinoa
02:17 chai syrup
05:37 espresso
07:38 mixing the dough
10:17 cinnamon nut butter
11:07 shaping and baking the dough
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Ingredients:
For the dough:
200g rice
100g quinoa
270g water (including absorbed water, espresso and chai syrup)
→60g espresso
→60g chai concentrate
25g coconut oil
3g dry yeast
20g beet sugar
3g salt
9g psyllium powder
For the cinnamon nut butter
50g beet sugar
50g nut butter
2 tsp cinnamon
*add water if needed
For the chai concentrate:
2 tbsp cardamon
1 tbsp all spice
1/2 tbsp black pepper
1/2 tbsp cloves
a whole cinnamon stick
a whole star anise
a whole vanilla beans
30g fresh ginger
300g cane sugar
600ml water
For the espresso:
18g decaf coffee beans
Instructions:
1. Soak the rice and quinoa for a few hours. Once soaked, drain the water and measure the amount of absorbed water.
2. Prepare the chai syrup and espresso, then put all the ingredients for the cinnamon roll dough, except for the psyllium husk, into a blender and blend until smooth.
3. Transfer the mixture to a bowl, add the psyllium husk, and mix well. Let it rise until it doubles in size.
4. Mix the ingredients for the cinnamon nut butter.
5. Roll out the cinnamon roll dough thinly, spread the cinnamon nut butter, and shape the rolls.
6. Let the rolls rise a second time until they double in size.
7. Bake at 180°C for about 30 minutes, and they're ready.
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「材料」
シナモンロール生地：
米 200g
キヌア 100g
水 270g（吸水分、エスプレッソ、チャイシロップを含む）
エスプレッソ 60g
チャイシロップ 60g
ココナッツオイル 25g
ドライイースト 3g
ビートシュガー 20g
塩 3g
サイリウムパウダー 9g
シナモンナッツバター：
甜菜糖 50g
ナッツバター 50g
シナモン 小さじ2
チャイシロップ：
カルダモン 大さじ2
オールスパイス 大さじ1
黒コショウ 小さじ1/2
クローブ 小さじ1/2
シナモンスティック 1本
スターアニス 1個
生姜 30g
きび砂糖 300g
水 600ml
エスプレッソ：
デカフェコーヒー豆 18g
「作り方」
１、お米とキヌアを数時間ほど浸水します。浸水したら水気を切り、吸水した水分量を量っておきます
２、チャイシロップとエスプレッソを用意し、シナモンロール生地のサイリウムハスク以外の材料を全てブレンダーに入れて滑らかになるまで撹拌します
３、ボウルに移しサイリウムハスクを加えて混ぜ合わせ、２倍に膨らむまで一次発酵させます
４、シナモンナッツバターの材料を混ぜ合わせておきます
５、シナモンロール生地を薄く伸ばし、シナモンナッツバターを挟み成形します
６、２倍に膨らむまで二次発酵させます
７、１８０℃で３０分ほど焼いたら出来上がり
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Website : www.peacefulcuisine.com
Instagram： / peaceful_cuisine
Facebook : / peacefulcuisine.ryoya
Other Channel : / ryoyatakashima
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Equipments & etc:
Camera : Canon R5C
Lens : RF24-70mm F2.8 L IS USM
Lens Filter : Kenko variable NDX II 82mm
Mic：SENNHEISER MKE600
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : DaVinci Resolve Studio
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#cinnamon #vegan #glutenfree #bread
11 июл 2024
