The other day I bumped into a friend & come to know she had just quitted her job and be full time homemaker ( home tutor too!) as her elder girl is going to enter primary school next year! I am very admired her courage & determination that she sacrifices her career for her children & family! I got the same " plan" but it didn't work out bcos I was / am worried .... Haha...$ not enough? Insecure without a job? Too young to be full timer mom? Patience to do all houseworks?
I can feel her joy being a full time homemaker..... So I still work it out my part to be a full time staying home mum in near future....
Let have something new that I have not tried before....cinnamon rolls... To encourage myself!
A) Water Roux:
50g Bread Flour，75g boiling water, use a spoon stir & mix well until forming a soft dough ball, wrap it with wrapping bag/ plastic and keep it in the fridge overnight.
B) Bread Dough:
7g Active Dry East, 240g Bread Flour, 60g Plain Flour, 60g Sugar, 2g Salt,
1 Egg
*40g Butter
Filling: 30gBrwon Sugar, 1Tbsp Cinnamon powder, 100g Raisin ( you may increase or reduce the filling amount is based personal favourite)
Topping: Egg yolk+1tsp spoon milk, almonds flakes
Icing sugar Syrup: 40g Icing sugar, 2tsp maple syrup, 1Tbsp warm water
Method:
- Put A and B into the mixer, at low speed mix it well till it forms a dough (about 3mins) continue to knead at medium speed (about 3 mins).
- Until the dough has become smooth and shine in surface, add in *butter, at low speed mix it and turn to medium speed continue kneading till the dough has no stick to fingers and reached thin membrane when you stretch-pull it.
- shape the dough into ball and put it into a big container with well greased and let it proof it for 45mins or till double it size.
- after proofing, punch down the dough, divide it into 4 portion equally.
- take one portion and roll it into long oval shape, brush a layer of water, spread the cinnamon+brown sugar mixture on the it, follow by raisins
- Roll up to downward till the end, seal the end well
- Cut the roll into two with sharp knife, slightly press down the roll and put them into the greased 8" round baking tin.
- repeat the same for the other 3 portion of dough, and you will have 8 cinnamon rolls lined beautifully in the baking tin.
- Let have last proofing for about 40 mins, brush with the egg+milk wash, spinkle some almonds flakes, bake at 180C for 20mins.
- Remove from oven, slowly spread the icing sugar+maple syrup on the swirling line of the rolls.
Note: Don't pour all the icing sugar syrup at once if you don't like to have very sweet rolls.
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