The cinnamon roll ritual

Lesson 1 of 4

Tangzhong for a softer crumb

A small cooked flour-and-liquid paste helps an enriched dough retain moisture.

Ingredients for this learning path

• 500 g bread flour, including 25 g for tangzhong
• 250 g milk, including 125 g for tangzhong
• 100 g ripe 50%-hydration stiff starter
• 1 large egg, about 50 g
• 60 g sugar
• 70 g softened butter
• 9 g salt
• Filling: 60 g soft butter, 100 g brown sugar, 10 g cinnamon

Equipment

• Scale
• Small saucepan
• Mixing bowl or mixer
• Rolling pin
• 9 × 13 inch pan
• Unflavored dental floss or sharp knife

The lesson

1. Whisk 25 g of the flour with 125 g of the milk in a saucepan until smooth.
2. Cook gently, stirring, until it becomes a thick paste and the whisk leaves tracks. Remove from heat and cool before mixing.
3. Combine the cooled paste with the remaining 475 g flour, 125 g milk, starter, egg, sugar and salt. Mix until no dry flour remains; rest 20 minutes.

The baker’s note

These are starting teaching formulas, not tested replicas of Sol & Sahara’s retail recipes. Flour absorption and egg size can require adjustments.

Practice

Observe how the paste thickens; note its texture once cool.

Technique lessons may require a separate complete formula. Read the full path before mixing.