Hello! It’s cinnamon again! Wanted to try a different version this time, so made a loaf!
Using the same recipe from before, replacing oil with butter as I didn’t have enough oil. Also reduced sugar (in bread dough) to 25g and omitted milk powder. Substituted some water for milk. The rest was the same.
Here you go:
Cinnamon Bread (Tang Zhong) 肉桂面包（汤种）
-Adapted from <<65摄氏度汤种面包>> by 陈郁芬
210g bread flour
56g all purpose flour
25g caster sugar
4g instant yeast (original recipe calls for 6g, but I feel that’s in excess)
1tbsp ground cinnamon (into the dough)
84g tang zhong (15g flour to 75g water should give you more than enough)
30g egg , save some for eggwash
30g caster sugar + 2 tbsp ground cinnamon for cinnamon sugar (I found 30g actually too sweet, I would reduce it to 20g)
1. Make a dough. Prove.
2. Flour worktop. Roll into a rectangle. Brush lightly with water then sprinkle with cinnamon sugar.
3. Roll it length side up into a log. Stretch the log as long as possible.
4. ‘Snake’ it into a bread tin. Prove. Preheat oven 180ºC.
5. Brush with eggwash.
6. Bake @180ºC for 30 minutes, middle rack.
Look at them! Each slices had such a different personality! Like kids’ drawings!
Texture was spot on as usual with tang zhong recipes, but the cinnamon sugar was a little too sweet to my taste.
Nevertheless, still a great loaf! 😀