Tear ‘n’ Share Cinnamon Rolls シナモンロール ちぎりパンの作り方 – OCHIKERON – CREATE EAT HAPPY

Tear ‘n’ Share Cinnamon Rolls シナモンロール ちぎりパンの作り方 – OCHIKERON – CREATE EAT HAPPY

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Tear ‘n’ Share bread is going viral in Japan, so I decided to make the most requested Cinnamon Rolls recipe 😉

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Tear ‘n’ Share Cinnamon Rolls

Difficulty: Easy
Time: 2hrs or more
Number of servings: 18cm (7inch) square cake pan

Ingredients:
280g (9.9oz.) bread flour
1 tbsp. sugar
1 tsp. dry yeast
1 tsp. salt
180ml milk *room temperature
3 tbsp. unsalted butter *room temperature
filling
* 40g (1.4oz.) unsalted butter *room temperature
* 50g (1.8oz.) brown sugar
* 2 tsp. cinnamon powder
* 40g (1.4oz.) raisins
* 40g (1.4oz.) chopped walnuts
icing
* 50g (1.8oz.) powdered sugar (confectioner’s sugar)
* 2 tsp. water

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. In a large bowl, place bread flour, sugar, salt, dry yeast, and salt. Keep the dry yeast away from the salt as the salt will kill the dry yeast.
3. Gradually mix in milk, use your hand to mix together until formed. Transfer the dough to the counter and knead until sticky and well formed.
4. Add butter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
5. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 minutes or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
6. While proofing, line the cake pan with parchment paper. Mix the filling.
((Knock-Back & Shaping))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Flatten out the dough using a rolling pin to about 30cm×40cm (12inchx16inch). Spread the filling evenly over the entire surface of the dough. Tightly roll up the dough and pinch to close. Cut the roll into 16 pieces using a dough scraper. Place them on the cake pan.
((2nd Proving / Proofing / Rising))
9. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for about 30 minutes or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
10. Preheat the oven to 180C (350F).
((Baking))
11. If you want, brush milk on top before baking to make it nice and brown.
12. Bake at 180C (350F) for about 25 minutes.
13. Remove from the pan and drizzle icing over the warm rolls (icing firms up quickly). Enjoy straight out of the oven 😉

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post_28.html
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