肉桂面包卷 - 减糖减油还保湿 - Cinnamon Buns/Rolls - Moist & Soft while Reduced Sugar & Oil

很多肉桂面包卷的做法，在第二天的时候面包口感会变得很干很差。面包店在做这款面包时，通常会加一些酵头来保湿和延缓面包老化。这款肉桂面包卷特意添加了法国老面来改善口感，延缓老化。只需多花一点时间制作法国老面，烤好的肉桂面包卷，不仅口感更好，香气更浓，在第二天烤箱加热后，面包依然湿润柔软，与新鲜出炉的面包没什么差异。热乎乎的带着甜甜肉桂香气的面包，配上超好吃的淋酱，每一口都是无尽的满足感。

The homemade cinnamon rolls made by direct method at home will have a very dry texture the next day. When making this bread, the bakery usually adds some starter to moisturize and delay the aging of the bread. This cinnamon roll is specially added with Pâte Fermentée to improve the taste and delay aging. It only takes 10 minutes to make Pâte Fermentée. The baked cinnamon rolls will not only taste better, but also have a stronger aroma. After oven-heated the next day, the bread is still moist and soft, no difference from freshly baked bread. The warm bread with the aroma of sweet cinnamon, and the super delicious topping sauce, every bite is endless satisfaction.

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我使用的的烤盘/The pan I used: https://amzn.to/38ADVmk
9“x13”x2“烤盘 Baking Pan

12个小面包卷 12 Buns/Rolls
🍞主面团 Final Dough：
高筋面粉 Bread Flour 435g
老面 Pate Fermentee 87g
酵母 Instant Yeast 4g
盐 Salt 5g
糖 Sugar 35g
全蛋液 Whole Egg 55g(1个带壳蛋约62g,1 Shelled Egg About 62g)
牛奶 Milk 226-250g(常温的Room Temperature ）
无盐黄油 Unsalted Butter 60g (融化的,Melted)

🍞法国老面材料 Pâte Fermentée Ingredients:
高筋面粉 Bread Flour 63g
水 Water 42g
即溶酵母 Instant Yeast 0.3g (1/8tsp)
盐 Salt 1g

🍞内馅 Filling:
无盐黄油 Unsalted Butter 50g (软化的约Softened about 25°C）
黄糖 Brown Sugar 100g
肉桂粉 Cinnamon Powder 8g

🍞淋酱 For Top Icing:
糖粉 Icing Sugar 110g
35%淡奶油 Whipping Cream 60g (4tbsp)
香草精 Vanilla Extract 4g (1tsp)

🍞 提前30分钟预热烤箱至375，中下层烤18-20分钟，至金黄色。
Preheat the oven to 375 30 minutes in advance, roast the middle and lower layers for 18-20 minutes, until golden brown

💕小贴士tips:
*鸡蛋和牛奶用室温的，提前1-2小时从冰箱取出回温。
* 将黄油切成小块，将黄油放入微波安全碗中，用微波炉加热融化，注意每20秒钟观察一下黄油，只剩下一小块未融化的黄油时，请停止加热，搅拌融化剩余的黄油 ，加热大概需要30-50秒。 也可以隔水加热融化黄油。
*面包吃之前才放淋酱，方便保存剩余的面包。用保鲜膜或储存盒密封保存。
*第二天吃之前，预热烤箱至350P°F/ 180°C，面包用锡纸盖好后，烤5-7分钟即可。
*Use room temperature eggs and milk, take them out of the refrigerator 1-2 hours in advance to warm up.
* Cut the butter into small pieces, put the butter in a microwave safe bowl, melt it in a microwave oven, pay attention to observe the butter every 20 seconds, when there is only a small piece of unmelted butter, please stop heating, stir and melt the remaining Butter, heating takes about 30-50 seconds. You can also heat the butter to melt the butter.
* Put the sauce on the bread before it is eaten, which is convenient for storing the remaining bread. Keep sealed with plastic wrap or storage box.
*Before eating the next day, preheat the oven to 350P°F/180°C. Cover the bread with tin foil and bake for 5-7 minutes.
#肉桂面包卷 #CinnamonBuns #CinnamonRolls #PâteFermentéeMethod #法国老面
Music used
Purpose - by Jonny Easton
Link: https://youtu.be/EE8AVwHSgDM
Check out his channel
Link: https://www.youtube.com/jonnyeaston

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