Japanese cinnamon rolls 

Japanese cinnamon rolls
[Fabric material]
Strong flour 200g
Sugar 20g
Salt 4g
45g beaten egg
Water 90g
Instant dry yeast 6g
Unsalted butter 10g
Nuts (optional) 20g to 40g (available at 100 yen stores or supermarkets)
[Cinnamon sugar ingredients]
Sugar 40g
Cinnamon powder 2g (can be purchased at 100 yen stores or supermarkets)
[Icing material]
Water 5g
Powdered sugar 30g
・How to make
【table of contents】
00:15 Materials/Measurement
00:47 Making the dough (mix and knead with a spatula)
03:00 Primary fermentation (fermentation at 40℃ for about 15 to 20 minutes or at room temperature for about 20 to 30 minutes) Aim for about 1.5 times the size.
03:18 Making cinnamon sugar during fermentation
03:40 Molding
06:17 Secondary fermentation (fermentation at 40℃ for about 10 to 20 minutes or at room temperature for about 20 to 30 minutes) Aim for slightly larger fermentation (about 1.5 times)
06:35 Preparing nuts during fermentation
07:26 Preheat (preheat to 180℃ immediately after fermentation)
07:34 Finishing ① (during preheating, brush with egg and add nuts)
08:00 Baking (bake at 180℃ for about 15 minutes)
08:12 Finished baking
08:21 Finishing ② (Put plenty of icing)
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