- 1 History Cinnabon
- 2 Buns Sinabon cinnamon: classic recipe
- 2.1 Test Preparation
- 2.2 Preparation filling
- 2.3 cream Preparation
- 2.4 technology forming rolls
- 3 buns sinabon: recipe with chocolate
- 3.1 Cooking chocolate filling
- 3.2 Preparation of chocolate glaze: 3 options
- 4 buns sinabon: recipecaramel Pekabona
- 4.1 technology create Pekabona
most influential business publication Expansion Magazine (Mexico) said that Cinnabon - not just a bun with cinnamon.The editors included it in the list of 50 the pleasures of life.What's to blame?Hot flavored dough, caramel sauce, pecans?Most likely, and that, and another, and a third!
Sinabon recipe muffins with cinnamon is held in the strictest confidence, and worked on its development the best technologies.It was many years ago in the United States in Washington under the auspices of the Komen Ritchie and his son Greg.The creators say with certainty that they were able to come up with a real culinary masterpiece.The secret of taste - in a patented formulation.Firstly, the dough from wheat gluten.Secondly, Makara cinnamon grown in Indonesia, at an altitude of five thousand meters above sea level.Third, strict production standards.Rohl, who twists the wizard, and then will cut on rolls, must have no more than five turns.The business-card company - a classic Sinabon with cream cheese and cinnamon.Each product Cinnabon baked in front of visitors and served hot straight from the oven.
At first glance, many nuances that I want to ask how to cook Sinabon buns at home.Will it taste without a special cinnamon?We were able to uncover the cards, read on our recipes Sinabon buns!
Sinabon Buns with cinnamon: classic recipe
This roll bakery made famous and glorified it all over the world.Sinabon - this word combines cinnamon, which translated to English means "cinnamon" and bun - bun.The recipe is not troublesome, however, is to stick as closely as possible, otherwise you will get the usual "old wives 'bun'.Americans use flour from wheat with a high gluten content.But if you are not sure of its stickiness flour, gluten can make yourself.Add it or not, it can be solved only by experience.
cooking process gluten is very simple.
- Place one tablespoon of flour (with a slide) in a bowl two tablespoons of water.Knead a lump of dough.
- Wash the resulting dough under a stream of cold water.It should get a heterogeneous "rag" - this is the gluten.Add it to the flour dough.
you need to test:
- meal - 600-700 g (4-5 cups);
- milk - 200 ml (4/5 cup);
- Eggs - 2 pcs .;
- sugar - 100 g (1/2 cup);
- butter - 70-80 grams (5 tablespoons);
- yeast - 50 g fresh (or 11 g dry);
- salt - 1 tsp
- dough in bowl, mix warm milk with a teaspoon of sugar and add yeast.It turns Opara.We are waiting for 10-15 minutes, until it rises.
- In a large bowl, beat the eggs at room temperature with the remaining sugar, then add the soft butter and salt, stir.
- When Opara suit (increase) pour it into the egg-oil mixture, gluten, stir and add the sifted flour.Flour may take less or more, so it should pour slowly, so that the dough does not happen much steeper.
- Thoroughly knead the dough.The main thing is that it does not stick to hands.
- then rolled the dough into a ball and cover with cling film (towel).Close the windows and doors to prevent drafts.We leave in a warm place for one hour.One can take a larger pelvis size and to pour hot water, and then put the container with the dough.The dough should be increased about twice.It will take approximately one hour.To muffins turned a lush, will have to wait for two hours, during which time the dough should obmyat 2-3.
While dough rises Let us stuffing.
Ingredients for the filling:
- butter - 50 g (3.5 tablespoons);
- brown sugar - 200 g (1 cup);
- cinnamon - 20 g (.. 3 tbsp)
process of preparing the filling with cinnamon
- Melt the butter on the stove or in the microwave (5-10 seconds).
- Brown sugar and cinnamon combine and mix with butter.
- filling is ready!
Ingredients for cream:
- cream cheese (such as mascarpone, Philadelphia, Almette) - 50-60 g (3-4 tablespoons);
- powdered sugar - 100 g (4/5 cup);
- soft butter - 40 g (2-3 tbsp..),
process of preparing butter cream
- Mix the cream cheese with the soft butter until smooth.
- Then the resulting mass add the powdered sugar and vanilla.
- If your kitchen is cool, the creamy glaze may get very thick, making it difficult to uniform distribution on the buns.Therefore, the cream has become more supple, even a little stand up next to the stove, heat the oven will not allow him to freeze.
technology forming rolls
- When the time came, and the dough has risen, remove it from the cup.The table a little sprinkle flour and knead the dough on the table.If it is strongly stick to hands, add a small amount of flour.Knead the dough about 1-2 minutes.Once it stops sticking, turn it into a ball, cover with a towel and give more minutes to relax 5.
- now fully prepared when the dough for sculpting sinnabonchikov, take a rolling pin and roll out a thin layer about 5 mm thick and 12 × 16 inches (30 ×40 centimeters).
- evenly distribute the filling of butter, sugar and cinnamon.Leave blank to three centimeters from the edge to the folded roll is well glued into the castle.
- tightly rolled the dough into a roll, so that it does not fall apart.The tighter you get it, the more your buns will resemble the original and does not fall apart during baking.But do not overdo it, do not forget that for the proper Sinabona coils should have no more than five.
- resulting roll Cut into pieces of one inch thick (2.54 cm).You should have 12 pieces.The knife must be used very sharp, so as not to deform the rolls, or they can crumble.If such is not the farm, you can use a thin white thread.To do this, wrap the thread roll at the location where you want to make the cut and motion, as if tie a knot, pull both ends of the thread.
- now abundantly lubricating oil a baking dish, preferably with high sides.If the non-stick coating, can be dispensed with parchment paper.
- spread the cake so that the distance was 3-4 centimeters between them.It is necessary to ensure that they have enough space when they start to increase in size.If the distance is much large, the rolls will not be like an American masterpiece.Cover the form with cling film or a towel and wait for 15 minutes until they rise a little more.If you will not take your time, you can wait for an hour or two, it's all done for the pomp and airiness.
- Preheat oven to 180 degrees.Bake rolls for 18 to 25 minutes, based on the characteristics of your oven.Ready baking can be checked using wooden skewers (matches, toothpicks).Pierce product.If the cake is ready, the skewer is clean, the dough should not stick to it.Once the boil stuffing and bread browned, wait a few minutes and get them out of the oven, the main thing is not to overdry.If you have a bread maker, bake considering its features.
- Not removing rolls from the mold, put on their glaze with a brush.If you give the muffins cool slightly, then the glaze melts and not much rasteketsya.To pastries looked exquisite, wait 5 minutes, and only then apply the glaze.
Buns Sinabon: recipe with chocolate
If you are interested in how to make and Shokobon Minishokobon You are on the right track.Next you will learn how to cook and how they differ from classical Sinabona.The difference from the original is the use of rolls with chocolate filling and chocolate glaze, which is covered with butter cream on top.It is a treat for true gourmets and connoisseurs of chocolate has a double glaze: cream cheese and chocolate.The dough and butter cream are prepared as well as in the classical Sinabone cinnamon.
Cooking chocolate filling
Ingredients: Sugar - 4 tbsp.l, cocoa -. 2, Art.. L, butter - 50 g (.. 3.5 tbsp)
- cocoa mix with sugar.
- We add into the mixture and rub the soft butter.
Preparation of chocolate glaze: 3 options
Option number 1
Ingredients: Tile of dark chocolate - 100 g, milk - 50 ml (3 tbsp..)
- Pour into a saucepan with a thick bottom and heated milk.
- breaks the chocolate into slices and add it to the hot milk.Stir until completely dissolved.
Option number 2
Ingredients: Chocolate - 100 g butter - 50 g (3.5 tbsp..), Cream 10% fat - 100 ml (6 tbsp..)
The process of preparing
- Chocolate broken into slices and place in a pan with a thick bottom.
- Add the butter and put on a slow fire.Keep stirring until homogenous, then remove from heat.
- We are waiting until the mixture has cooled slightly, and gradually pour in the cream.Thoroughly knead.The glaze is ready!
Option number 3
Ingredients: Milk - 110 ml (1/2 cup) butter - 50 g (3.5 tbsp..), Sugar - 100 g (1/2 cup)cacao - 30 g (4 tbsp..)
- In a saucepan, mix the sugar and cocoa.
- rubs the resulting mixture with the soft butter and add milk.
- Cook for 15-20 minutes on medium heat until thickened.
You can use any version of the glaze depending on the availability of products at home, but the closest to the original is a variant № 3.
Buns sinabon: caramel recipe Pekabona
Sinabon How to cook muffins with walnuts and caramel?It is not much more complicated recipe above.In fact, it's the same classic bun only "pumped" with caramel and toasted pecans.If you are getting ready to bake in advance, try to find the overseas nut.If it is not in your supermarket, look at the bazaar or order via the Internet.Well, if spontaneously, it is possible to manage a walnut, because it is the closest relative of the pecan nut, which has won its place in the Sinabone because of its tenderness, softness and lack of bitterness than can not boast of "Greek brother."
The caramel Pekabone used two types of caramel.It is applied over the cream cheese glaze.To simplify your job buy in the store ready-made caramel topping.It will serve as the number one caramel.A second type of caramel obtained by mixing cheese and creamy glaze topping.
technology create Pekabona
- take out of the oven classic cinnamon roll.
- Lay off a third of creamy curd, intended for the party rolls, and mix it in half with a caramel topping.
- When the buns have cooled a little to put the cream cheese frosting.
- Pour mixture on top of the frosting and caramel.
- Do completion patterns caramel topping.
- And the final touch - sprinkle the cake lightly toasted pecan.
As for the glaze we use perishable foods such as butter, cheese and do not expose it to heat treatment, keep in mind that cakes should not be stored for a long time at room temperature, place better in the refrigerator.Alternatively, apply the cream on the buns just before tea.Cheese and butter cream perfectly kept for 36 hours at a temperature of 4-8 ° C (on the bottom shelf of the refrigerator).If you are sure that the right does not overpower the whole amount, it is possible after baking has cooled, put it in the freezer (not more than one month).
We have tried to tell in great detail how to cook Sinabon rolls, and the recipe with a photo helps to compare your moves with the actions of our chef.Do not run for three hares at once - do not undertake to cook all kinds of rolls at once.Try to start with classical Sinabona and only if you stocked caramel topping that you can do Pekabon.When you hand nabete even Cinnabon true fans will not be able to distinguish from the original rolls.Well, if your efforts to make more love and kindness, that households will require this delicacy regularly, and friends pulled in the crowds of visitors to the incomparable aroma of fresh baking.Bon Appetit!