Wholemeal Cinnamon rolls (Tangzhong)

My family loves wholemeal and they love cinnamon too. So I decided to combo these. I have always use the following recipe for buns and loaf making as it produces very soft and fluffy bread. In addition, this texture will last for 2-3 days without having to re-steam. I referred to Christine's recipe as I have tried many of her recipes and they were all excellent.

 

Recipe for Tangzhong wholemeal cinnamon rolls

Ingredients

110 g milk

45 g whisked egg

100g Tangzhong

40g sugar

5g salt

200g bread flour

150g wholemeal flour

6g instant yeast

40g butter, softened to room temperature

Filling

40g softened butter

85g brown sugar

1-1/2 tsp ground cinnamon

40g raisins, soaked, drained dry

To make Tangzhong:

Mix 25g of bread flour with 125ml of water in a pot. Stir to mix well with a balloon whisk.  Heat pot over stove on medium low heat. Continue stirring till mixture thickens. Once you notice some 'line' appear in the mixture for every stir you make with the whisk.  Its done. You get tangzhong.  Remove from heat.

Transfer to a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up.  Let cool.  The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need.  The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more.  (Note: the chilled tangzhong should be returned to room temperature before adding into other ingredients)

 

Method

1. Add all ingredients ( except butter) into mixing bowl. I am using a stand mixer. You can manually knead but it takes patience.

2. Mix well at speed 1. When the ingredients come together, add in softened butter and switch to speed 2. Knead for 25 minutes.  You should be able to get dough that is elastic and will pass the windowpane test.

3. Let the dough complete 1st round of proofing by transferring into a mildly oiled bowl. Cover with plastic film and proof for about 45-60 minutes, until doubled in size.

4. Transfer the dough to a clean floured surface. Deflate and roll into roughly 14x12" rectangle.

5. Mix sugar an cinnamon well in a bowl. Spread soft butter over the top of dough. Leave 1/2" from both ends of the 14" side uncoated. Sprinkle evenly over the sugar and cinnamon mixture. Lastly, spread with raisins.

6. Starting from one of the 14" ends, tightly roll the dough into a swiss roll form. Cut into 9 slices and place them cut side down in a well buttered pan. I chose to line the baking pan as it is easier to do cleaning. 

7. Cover with plastic wrap and put them back into a warm spot to rise for another 45 minutes. 

8. Meanwhile, preheat the oven to 170-175 deg C. 

9. Once risen, bake them for about 20-25 minutes or until golden brown.