Tuesday, 9 August 2011

Cinnamon Bread


my cinnamon bread
My husband has been requesting for a cinnamon bread for a long time because nobody is selling cinnamon bread here in Singapore except for the cinnamon pretzels from Auntie anne’s.  Cinnamon bread is a personal favorite of mine.  I usually ask Patricio, Lolo Clauds, Richard, or even Krisby (the best bakers and pattisiers and chocolatiers I’ve ever met and worked with) or my ninang Klay who is the best bread R&D there is who can “copy” any existing bread recipes in town.
I am actually trying to copy cinnabon’s cinnamon bread :-) patricio gave me the recipe before but I think I lost it. so now, I’m starting from scratch :-)   My aim here is too achieve the bread itself, toppings will come next as it is easier.

The thing is, I’m just using a home-baking mixer (Kenwood) in which case, it is sooooooo difficult to achieve gluten development. It took me a long time to do so.  Good thing I used cold milk otherwise, my dough will be toasted hot.

My blooper:  I am actually going to bake a sweet soft bread and the instant yeast I purchased is for dough with less than 10% sugar.  I bought bruggeman’s blue label instant yeast instead of the brown label. (thanks for Puratos and ex-Puratos friends for explaining the difference to me :-) )   So, I decided to use another yeast which is from Le Saffre.  I also used bread improver though I prefer using puratos softr’ cotton but since there is no available bread improver at phoon huat aside from supertex, then I made do of it :-)

The Result?  first, I over baked it wehehehe BUT the texture of the bread is good and soft.  the outer skin, since it was over baked, came out to be a little bit ”gummy” (my husband’s term, and he loves it that way) My husband loved it, my friends and sister too and most of all the kids of ais and macoy liked it.

I’ll do this again next time, I’ll just have to increase the eggs & fat quantity of my recipe and I won’t over bake :-)

Here’s my recipe.  If you want to try it, please follow it exactly.  do not use cups or tablespoons or teaspoons for measurements.  baking is an exact science :-) The addition or ommission of even 1 gram of any of the ingredients will affect the end result.  If you don’t believe me, please ask food techs or qualified and experienced bakers :-)

Ingredients:

Percentage based on flour weight
Quantity in grams
All purpose flour
100%
500
Bread Improver (Bakel’s supertex)
0.8%
4
White Sugar
20%
100
Saf gold Instant Yeast
1%
5
Salt
1%
5
Cold Milk
35 to 40%
175 to 200
Butler(Butter & Margarine) (salted)
20%
100
Egg (whole)
10%
50 (1 medium)


Cinnamon Sugar Filling :

White Sugar  – 200 g.
Cinnamon Powder – 30 g.
Softened Butler
Raisins (as desired)
Egg wash


Baking Procedure:

*Fermentation time : 60 minutes
Resting time :  10 minutes
Proofing time – 45 minutes (humidity not taken)
Baking – 180 degrees celsius for 15-20 minutes

* Fermentation and proofing time depends on the yeast used.

1. Mix all dry ingredients including the yeast, except for the salt.  Let the mixer turn in slow speed for a less than a minute
2. Add the salt and the rest of the liquid including fat ingredients.  Mix under slow speed (speed 1 for Kenwood mixer)
3. Then mix to medium speed.  Make sure that the dough is not hot (not over 40degrees Celsius)
4. Mix the dough until the gluten is developed. To check if gluten is developed, take out a piece of the dough, stretch it out, if a plastic-like appears in the middle, then the gluten is well developed.  Just make sure that the dough is not hot or not more than 40degrees Celsius.
5.Once gluten development is achieved, form the dough into a ball and cover with plastic.  Ferment for 60 minutes or until the dough doubled in size.

fermented dough

6. Cut the dough in two.  Round and rest for 10 minutes.
7. Mix the white sugar and cinnamon well. Set aside
8. With a rolling pin, roll out dough to make a sheet.  Brush  dough sheet with the melted butler. Spread half of the cinnamon-sugar mixture on the dough. Spread some raisins on top.








9. Roll the dough sheet to form a cylinder shape.  Cut into desired sizes
10.  Put cut dough into a greased baking pan and proof for 60 – 120 minutes or until the dough doubles in size.
11.  Preheat oven
12.  After proofing, brush the sides of the dough with the egg wash.
13.   Bake the bread at 180 degrees Celsius for 15 to 20 minutes or until the bread turned brown


Proofed dough ready for baking

-foodformylove(7August2011)

3 comments:

  1. perfectly made indeed for a beginner..practice makes perfect sis!!!congrats!!!

    ReplyDelete
  2. [...] steaming hot   with Putong Puti , French Toast with Cheese , Cinnamon Bread (My Cinnamon Bread) or just plain [...]

    ReplyDelete
  3. Where do you get your inspiration for post ideas? I've been thinking of coming up with my own blog but don't know if I could write as good as you. Any tips for a newbie to the blogging world?

    ReplyDelete