Easy Mochi Cinnamon Rolls Recipe with Tangzhong | From Mochi Donuts to Cinnamon Rolls

[@momohmart]

Wow. Crazy delicious baking science! Glad this video popped up - due to all the cinnamon roll recipe videos I watch.💙

[@NovitaListyani]

Thanks for the comment!

[@gs4913]

Just found your channel and subscribed. I just started learning to bake and really appreciate the scientific explanations sprinkled throughout your videos. Really helps a beginner baker like me to understand the "why" and not just the "how" of baking.

[@NovitaListyani]

That's so nice to hear, we're glad to hear you found our videos helpful! Like you said, we strive to explain the "why" of baking :)

[@Aurelien.boulangerie]

Hello, the video was not even over than yudane was made haha. Thank you I look forward to try and compare with regular ones I make.😊

[@NovitaListyani]

Glad you enjoyed the quick video :)

[@edwilderness]

Looks great, as usual! Now, if I could just keep up! Thanks, again, Seraphine! It seems like Tangzhong might revolutionize baking in the US and elsewhere. Seems like it would work to make multiple little packages of a standard Tangzhong, like 120/60 and freeze them for future use.

[@NovitaListyani]

Actually, if I remember correctly there's a patent describing this process of storing yudane/tangzhong from a Japanese bread company. So your idea is pretty spot on, thanks for the comment!

[@hugeal8716]

@Seraphine Just finished commenting on your yeast video and this one cued up. Didn’t know it was brand new. OUTSTANDING as usual. Oddly, having trouble finding the recommended yeast type here in the USA. Yet ANOTHER reason to head down to Bali again. 😃

[@loudcocnutgag]

Looks amazing! Love you work! Can we make yudane with the tapioca starch?

[@NovitaListyani]

Tapioca starch may not be a good ingredient for Tangzhong/Yudane. Of course you can make Tangzhong/Yudane with tapioca starch but there are some issues that need to be addressed. Since gelatinization occurs when the water content exceeds 65%, a condition called excess water, so, for 100g of tapioca flour, it's sufficient to use around 65-100g of boiling water. Tapioca starch has a higher gelatinization temperature than wheat starch. To prevent the dough from becoming excessively sticky, we need to mix it quickly. Tapioca starch is primarily starch, lacking proteins and enzymes. Unlike wheat-flour Tangzhong/Yudane, it doesn't require overnight aging which in turn may end up producing less maltose and dextrin compared to using wheat flour for Tangzhong/Yudane. Tapioca starch used in this bread recipe will eventually get gelatinized during baking.

[@familyc3026]

What is the purpose of covering the cinnamon rolls with milk? I was wondering if there is other filling flavor I could try other than cinnamon sugar. Thank you for a new fusion recipe.

[@itsnmynature4882]

Instead of cinnamon and brown sugar, try some granulated sugar and orange zest along with the juice of one orange to make it spreadable. Instead of milk to pour over. Try mixing the juice from a fresh orange with a little bit of juice from a can of pineapple tidbits. I also sprinkle some of the pineapple tidbits between the rolls before they rise. This is not a tested recipe so the measurements are not given. But if you have baking experience the ratio is easily figured out.

[@NovitaListyani]

We explain in the video, the purpose is to raise the hydration so that we get softer cinnamon rolls! As for other filling flavors than cinnamon sugar, you could use anything you'd like but then it wouldn't be cinnamon rolls :)

[@jansteyaert1]

I've never really made cinnamon rolls. I used to bake for my parents and siblings when I still lived at my parents home, but my mom hates cinnamon. Absolutely despises it, even the smell. So we were a no-cinnamon home. I did make plenty of Danish pastry, what we would call a "round suisse". which uses a similar filling. Pastry cream instead of butter, dark brown sugar and raisins. I've never tried making a tangzhong Danish pastry dough, I wonder if the two even go together. Making Danish pastry is already hard enough (to make at home) without experimenting. I think it's time I make cinnamon rolls, now I just need to worry about who's going to eat them.

[@NovitaListyani]

Oh, I love a good Danish pastry, the ones you made sound delicious! The idea of making them with tangzhong sounds very interesting too, although the gluten strength might be a bit of an issue. As for the cinnamon rolls, I'm sure you'll find plenty of people to share it with :)

[@barrychambers4047]

I'm 76 and can't eat anything of the sort, but I like to watch!

[@NovitaListyani]

We're glad you enjoyed the video, thanks for the kind comment!

[@pachin253]

Both ❤ but what about the weight?　　Have a good weekend🍩

[@vibnwis]

Knowing the purpose of the milk to raise the moist level. Will the dough become soggy soaking in at the beginning of proofing instead of the end?

[@NovitaListyani]

That won't happen because the hydration has been set to be just right.

[@vibnwis]

@@NovitaListyani However, I think hydration has little impact on raising the moisture level. Instead, the moisture level is achieved by reducing moisture escape during 'cooking' with the bottom heat. Of course, the moisture is partly raised through absorption through the soaking.

[@hoonkohchin1]

How is the hydration of 224.1g / 74.7% hydration derived? If I add in the egg liquid, it should be 240g / 80% hydration. Correct?

[@NovitaListyani]

Thanks for the comment. I've just added it to the description box. Here is the calculation: Boiling Water of Tangzhong 45 g 90 g Whole Milk 0.87*(45+60) 91.35 g Whole Egg 0.78*50 39 g Butter 0.15*25 3.75 g Total 224.1 g

[@Apollo440]

I wonder why you didn't show how you tear the end product in your hands? I would even show how it reacts to pressing it with your finger. Those are really "nice-to-have's" in any video which includes dough. See 00:08 of this video for what I mean.

[@NovitaListyani]

Thanks for the comment, I keep forgetting to do that at the end of the video!

[@Apollo440]

@@NovitaListyani hehe, it happens! I guess in such a production like you have, with shoots taking days (like you mentioned in this video) - you could have a script of some sort. believe that the film industry even uses storyboards, where the desired pictures (angles, parts of the story/recipe, shots) are placed on a wall to look at, before filming beings. Try it out, maybe it will make for easier work on those great and informative videos you post. Thank you for your efforts!

[@kimtran866]

You deserve much more attention. You give us tons of knowledges. 🫶🫶🫶

[@NovitaListyani]

Thank you! 💓