【おうちカフェ】シナモンロールの作り方。朝は焼くだけでお手軽。こね時間3分時短タッパー生地レシピ！

Easily bake freshly baked rolls even on busy mornings! ✨️ Prepare the dough the night before, then bake in the morning! 👍️ Here's how to make cinnamon rolls! ♪ Fluffy dough with a sweet cinnamon aroma. This time, we're topping it off with our highly recommended special mascarpone frosting! ✨️ This recipe recreates the flavor of an American-style cafe. I hope you'll enjoy it with your family! 😊 ◆Official Creator of Tomizawa Shoten Recipes are posted monthly on the Tomizawa Shoten official website. →https://tomiz.com/recipe/pro/search?a... ◆Subscribe to our channel here →   / @sakuttopan   *Please refrain from reproducing recipes, images, or videos without permission or using them for commercial purposes. ———————————————————————— ◆ Follow me on social media and follow my blog here. ▼ Instagram: Over 50 Easy Homemade Bread Recipes   / saku_papa.homemade   ▼ Blog: SAKUtto Pan Blog: Easy bread recipes + my favorite tools and ingredients at a glance https://www.sakuttopanblog.com ▼ X: I tweet about my daily life and bread baking   / saku_papa1   ▼ For business inquiries Please send me a DM on Instagram. ———————————————————————— ◆ Contents of this video 00:28 Ingredients 01:08 Making the dough 0 7:44 First rise 07:52 Prepare filling 09:01 Shape 13:32 Refrigerate rise 14:44 Reheat 14:59 Prepare frosting 16:29 Bake ————————————————————————— ◆Ingredients (makes 6) ○Strong flour: 220 grams ○Sugar: 13 grams ○Salt: 3 grams ○Dry yeast: 2.5 grams ○Unsalted butter: 19 grams ○Water: 145 grams ○Whole egg (for garnish) Appropriate amount *Filling ○Cinnamon powder: 4 grams ○Granulated sugar: 25 grams ○Unsalted butter: 20 grams *Frosting ○Mascarpone: 80 grams ○Powdered sugar: 12 grams ○Unsalted butter: 12 grams *Strong flour used: imported (Camellia) →If using a flour other than the above, adjust the amount of water at your own discretion. e.g., reduce the amount of water when using domestically produced strong flour. *Instant dry yeast used: Akasaf ------------------------------------------------- ◆Madeleine cup used: Aluminum Madeleine No. 7 Size: 75mm x H20mm *Product of Tomizawa Shoten ------------------------------------------------- ◆Directions ①Make the batter in a 100-yen Tupperware container. *For details on preparing the dough up to the first rise, please refer to the video. *We recommend using rubber gloves that fit snugly when kneading the dough (this will prevent the dough from sticking). 2. Remove the dough, lightly roll it into a ball, and let it rest for 10 minutes. 3. Shape the dough after resting. *For details on shaping, please refer to the video. 4. Place the shaped dough in a Tupperware container and refrigerate it for 8-10 hours to rise. 5. Reheat the dough after refrigerated rise (20 minutes or more using the oven's 40°C rise setting). *These times are approximate only. *Prepare the frosting while it's reheating. *For details on reheating and preparing the frosting, please refer to the video. 6. Brush with a whole egg frosting for glazing and bake in a preheated oven at 190°C for 15 minutes. *Adjust the baking time according to the capabilities of your oven. *We used a TOSHIBA stone oven ER-XD3000. 7. Once the dough has cooled, spread the frosting on top to complete the baking. ——————————————————————————— #BreadBaking #BreadRecipes #EasyHomemadeBread #CinnamonRolls