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

家里自制的直接法肉桂面包卷，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: 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: • Emotional Piano - Purp...
Check out his channel
Link: / jonnyeaston

[@AllCookingStuff]

My videos have very detailed subtitle explaining every instructions. Please click on the player window and then press the "CC" button to turn on the subtitles. 我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。

[@maritzamartinez8702]

I love your videos and recipes. Hi from California

[@jane.c1835]

用了两年的配方 每次馋肉桂卷都会用这个配方做 每一次都很成功 比买的还要松软好吃

[@aniyadida5420]

Your recipe for cinnamon rolls with fermented dough is wonderful!!!! Who can resist the smell of cinnamon rolls in the oven? I will try this recipe this weekend. Thank you for sharing and bravo! 👍 ✨ ✨ ✨

[@А.СальеКулинария]

I love your work with the pastry so much, thank you very much for your video tutorials !!!

[@alejandrahoy]

Hi Chef Sherry, thanks for the delicious recipe. I did it tonite and was a success, my family loved it. I do appreciate your effort to share a good recipe, full of detailed instructions, totally foolproof. The results are identical to your video. Thank you very much.

[@desizayqavlogs6395]

Looks yummy..greetings from India🇮🇳

[@maggiely23]

It looks very nice 👍. Yummy in my tummy. I am going to make this right now. Thank you!!! I will let you know the outcome .

[@heartilynnskitchen7698]

Wow this is so nice. Thank you for sharing.

[@farahnazbagherzadegan5470]

I love it 😍👌 It looks yummy and great 👍 thank you ✨

[@hulyasavi1965]

Ellerinize sağlık süper olmuş 🧿🧿👌👌👏👏👏🌹afiyet olsun

[@hulyasavi1965]

Süper ellerinize sağlik harika Gözüküyor afiyet olsun 🧿🧿🧿👍👍👏👏👏👌👌🌹

[@Nanna2five]

Beautiful work! Thank you

[@AllCookingStuff]

Thanks 😊

[@hdngo8384]

Hi Sherry, thanks so much for your sharing. The breads you made look so nice and delicious 😋. I have a question on Pate Fermentee...how long can I keep a batch in the fridge for future use? 🙏

[@AllCookingStuff]

The Pâte Fermentée can be kept in the refrigerator for 2-3 days. And divided into small portions frozen for 3 months. Defrost in refrigerator before use.

[@dapurumizia]

Very nice video thank you👍

[@Dana1979Q]

I did it 💪🏻, very soft ♥️♥️

[@mojisalahshoor3531]

Nice texture👏👏👏

[@AllCookingStuff]

Thank you 😋

[@mojisalahshoor3531]

@@AllCookingStuff 💖🌹

[@takmingcheung9363]

老師的視頻條理清晰易懂也試做了幾款，面包口感松軟好吃。今看到法國老面的做法，水，蛋和牛油都不需低温(如冰水)，請問老師是否因為用了. 這種老面發酵才有所不同？謝謝!

[@AllCookingStuff]

这款面包对面筋要求不高，搅打面团的时间很短。不需要用冰冷的液体材料来帮助面团温度降温。 老面面包的食谱还有其它两款，你可以参考一下。

[@hyc5102]

非常喜愛您細心詳盡的介紹💕 想請教，如果將12個分割好的麵團不放入模具而是分開放置在烤盤上，烤的時間和溫度應該如何調整呢？麻煩您解惑😊謝謝！

[@AllCookingStuff]

12个面团发好后是不相连的话，375°F 烤12-15分钟左右。

[@hyc5102]

了解了😊感謝！ 今天試做看看✨

[@ngpeiyek6742]

Thank you for sharing! can I know what is the brand of your loaf bread tray?

[@AllCookingStuff]

It is a USA Pan, 9x13", bought from amazon www.amazon.ca/dp/B0029JOC6I/ref=cm_sw_em_r_mt_dp_I2UbGb4PS29XV

[@ngpeiyek6742]

Thank you for the info!

[@lillianmin499]

哈喽老师，请问可以用水替代牛奶吗？

[@linl9491]

非常感谢您详细的中英文说明，很贴心，支持! 请问，家里室温如果在23度左右，二次发酵的参考时间是否建议最起码90分钟? 谢谢。

[@AllCookingStuff]

注要是看面团的状态，时间可作为参考，23Ｃ的室温大约要80-90分钟，面团发至2倍大。

[@Dana1979Q]

Big like❤️👍

[@livingwater2009]

老師這個大支的桿麵棍感覺桿麵好輕鬆！😃

[@AllCookingStuff]

这种设计的擀面棍用来擀大张一点的面皮，派皮很好用

[@livingwater2009]

@@AllCookingStuff 看來我也要來買一支這個了😆

[@im_ming2435]

Hi can I make this a day before and put in the fridge overnight and then next day morning bake them?

[@AllCookingStuff]

It should be possible, just pay attention to the fermentation time of the dough. The fermentation time should not be too long to prevent the bread from becoming sour. but the size of the fermented dough should not be too small, otherwise the baked bread will be hard.

[@im_ming2435]

@@AllCookingStuff thanks

[@lovelleabernardo2386]

Hi Chef! Can I just multiply all the ingredients to any amount that I want? Will it change the quality and flavor?

[@AllCookingStuff]

Yes, you can do that to adjust the amount

[@lillianmin499]

还有个问题，这个份量我可以改6个大肉桂卷吗？

[@hyc5102]

很喜歡您的介紹😊✨ 想請教為什麼麵團要加入的是融化的黃油，而不是軟化的呢？

[@AllCookingStuff]

口感上有一些区别。

[@hyc5102]

一般時候似乎是加入軟化的黃油，所以想請問兩者口感會有什麼樣的區別呢？🙂

[@AllCookingStuff]

融化的黄油一般是与面粉和其它材料一起搅拌，对面筋要求不高，面包表面更酥脆一些，内部组织没有后油法的面包做出来的细腻。 口感是带有个人主观色彩在里面的，你需要自己亲自尝试后才能更加了解。 你可以根据自己的喜好来调整。

[@hyc5102]

原來如此！謝謝☺️

[@sharminafaisal257]

Can I use all purpose flour instead of bread flour in this recp

[@AllCookingStuff]

Yes you can

[@manso902]

我超愛肉桂卷～法式老面放冷藏可以keep多久呢？我一定要試下🤤🤤 另外內餡牛油和糖肉桂混合，跟先塗牛油，再灑肉桂糖，有什麼分別呢？🙏🙏

[@AllCookingStuff]

谢谢支持🙏 老面放冷藏可以放3天，冷冻3个月。 先涂黄油，再撒糖肉桂粉，很容易就均匀地覆盖在面团上。

[@tsengwei73]

您好，想請教一下，我在烤肉桂捲時常會碰到烤焙完成出爐後麵包捲的層次間出現明顯的空隙，應如何避免這狀況呢?

[@AllCookingStuff]

面团不要太干。 在卷的时候，卷紧一点。 最后醒发的时候，不要发太大。

[@feliaong8092]

请问法式老麵可以用sourdough discard 代替吗?

[@AllCookingStuff]

如果没有太重的酒精味，没有酸味，是可以的。

[@feliaong8092]

@@AllCookingStuff 謝謝你的指教🥰

[@user-H07L20]

請問：淋醬裡的淡奶油是什麼？是動物性鮮奶油嗎？非常感謝^^

[@AllCookingStuff]

鲜奶油，Whipping Cream， 是牛奶中提炼的

[@user-H07L20]

@@AllCookingStuff非常感謝回覆^^

[@AllCookingStuff]

不客气

[@mollyskitchen7049]

法国老面，有点类似中种法，对吗😊

[@AllCookingStuff]

法国老面是一种长时间发酵后的酵头，比例一般都不高

[@mollyskitchen7049]

@@AllCookingStuff類似媽媽們以前做麵都留下來一塊，留著下次揉麵加進去，對嗎😅

[@AllCookingStuff]

是有点类似哦😀

[@mollyskitchen7049]

@@AllCookingStuff 謝謝呀😋

[@chu9700]

請問可以不用雞蛋嗎？

[@AllCookingStuff]

可以，只是口感上有点不一样，这款面包加了蛋后的成品口感会松软一些

[@Dalal-l5p]

👍👍👍👍👍👍👍👍❤️❤️❤️❤️❤️❤️❤️🌹🌹

[@bmnlt4960]

请问烤盘多大?

[@AllCookingStuff]

9x13“英寸

[@bmnlt4960]

@@AllCookingStuff 谢谢回答🙏