CINNEMON ROLL

CINNEMON ROLL KO BAHUT HE TYPE SE BANAYA JATA HI BESICALLY LOG 2 TYPE SE BANATE HAI KUCH CHEF CROISSANTS PUFF PSTRY SHEET SE BANNATE HAI , KUCH CHEF ESKO BREAD KE DOUGH SE BANATE HAI , 

PUFF SHEET WALA  KAFI TASTY LAGTA HAI , WAHI BREAD KE DOUGH WALA KUCH KHAS NA LAGTA , PUFF PASTRY DOUGH ME BUTTER SHEET HOTA HAI JO KI CINNEMON ROLL KO TASTY BANATA HAI . 

TO AAJ HUM AAPKO BATANE WALE HAI PROFFESIONAL CHEF KAISE BANATE HAI CINNEMON ROLL………..

INGRADIENTS :

FLOUR : 1100 GM 

SUGAR :120 GM

SALT: 20 GM 

BUTTER:100 GM 

BUTTER  SHEET FOR LAYERING : 250GM  

EGG:2 NOS 

YEAST:20GM 

GLUTEN: 10 GM 

IMPROVER : 10 GM

MILK:  600 GM 

FOR SPREADING………

UNSALTED BUTTER : 250 GM 

BROWN SUGAR : 400 GM 

MAPLE SYRUP: 250GM 

CINNEMON POWDER: 50 GM

RAISIN: 250 GM 

PROCESS OF MAKING :

1. SABSE PHLE MIXER ME MILK, SUGAR , YEAST  DAALKER HOOK SE ACCHE SE MIX KRENGE .

2. AB FLOUR,  SALT ,GLUTEN , IMPROVER , BUTTER , EGG  DAALKER SMOOTH DOUGH BANAYENGE .

 3. AB DOUGH KO SQUARE FOLD KERKE  CELING WRAP KERKE  RAAT  BHAR DEEP FREZER  ME RAKHE .

4. AB NEXT DAY DOUGH KO NORMAL ROOM TEMPERATUR ME RAKHE , JAB DOUGH NORMAL HO JAYE TO SHEETR MACHIN KI MADAD SE  SHEET BANA KE  USME BUTTER KA SHEET DAL KE 2 NORMAL AUR 2 BOOK FOLD BANAYE , HER FOLD KE BAAD SHEET KO CELING WRAP KERKE REFRIGATE KARE AT LEAST 10 MINUTES TAK.

5. AB DOUGH KO ROLL KER KE LAMBA RECTANGLE SHEET BANA LE , AB UNSALTED BUTTER KO NORMOL MELT KERKE BRUSH KI MADAD SE SPREAD KARE, PHIR MAPLE SYRUP KO BHI BUTTER KE JAISE SPREAD KARE , AB SHEET BROWN SUGAR, RAISIN  AUR CINNEMON POWDER KO SPREAD KARE , 

6. AB SHEET  KO EAK SIDE SE ROUND FOLD KARE.AUR APNE MOULD KE HISAB SE CUT KARE AB CUT KIYE HUYE ROOLS KO OVERNIGHT REFRIGATE KARE. 

7: AB DOUGH KO NIKAL KE TRAY ME ARRANGE KERKE PROFFING KE LIYE RAKHE , JAB DOUGH PROFF HO JAYE TO PREHEATED OVEN ME 185 DEGREE PE 35 SE 40 MINUTES TAK  BAKE KARE .

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