Cinnamon-Coffee-Gula Melaka Roll

Cinnamon is a type of spice with strong fragrance. But not everybody can stand with it, like me and my family. Frankly speaking, I really dislike it due to its strong smell even you are far from it. But things change, and I'm changing too. This was happened when i made an apple pie for the first time ever. The apples taste and smell sweeter with the present of cinnamon, so i need to have my first try with the cinnamon. And this sweet experience had changed my mindset. Since then I'm kind of liking it.
This time I'm moving further with the spice, and accompany it with 2 new partners~coffee and gula melaka. The aroma is really nice to me. So maybe you can try this combination in  your recipe one day.

Ingredients

Group A

• 125g of high-protein flour    125 克高筋面粉
• 1/2 tea spoon of baking powder    1/2 茶匙发粉
• 13 g of custard sugar    13 克砂糖
• 4g of instant yeast    4 克速溶酵母
• 1/2  egg (beaten)    1/2 颗蛋液(打散)
• 50ml of warm milk    50 毫升温奶
• 20g of butter (room temperature)    20 克牛油(室温)
• a pinch of salt    少许盐

Group B

• 15g of butter    15 克牛油
• 30g of grinded gula melaka (coconut palm)    30 克磨碎椰糖
• 1/2 tea spoon of grinded cinnamon    1/2 茶匙肉桂粉
• 1/2 tea spoon of grinded coffee    1/2 茶匙咖啡粉

Group C

• 1/2 beaten egg    1/2 颗蛋液(打散)
• a touch of grinded nuts    少许坚果碎

 

  

Steps 

1. Put the sifted high-protein flour and baking powder, sugar, salt, yeast, egg, milk into a mixing bowl. Knead them into a smooth dough with the mixer.       把筛过高筋面粉和发粉、糖、盐、酵母、蛋、奶全都倒入盘，用搅拌机揉成光滑面团。 
2. Add in the butter and continue kneading.     加入牛油继续揉。
3. Stop kneading when the dough turns to elastically and stretchable to a thin layer.    当面团起筋可伸展，还可张开成一片透明薄膜即可停机。
4. Roll the dough into a ball. Let it sit in a warm spot and goes for first proofing, until it grows 2 times bigger (approximate 60 minutes).     把面团搓成球状，置在温暖处发酵胀大至两倍大 (约60分钟)。
5. Knead the dough roughly to remove the formed air. Roll the dough into a ball again and set aside for 10 minutes.     把面团取出排气，搓成球状休面10分钟。
6. Roll out the dough into a thin square.    把面团杆成四方的薄片。
7. Mix the Group B (except the butter) evenly.     Group B 的材料(除了牛油)拌匀。
8. Spread the butter on the square dough, follow by the cinnamon mixture in step 7.    四方面团涂上牛油，再撒上一层步骤7的肉桂混合物。         
9. Roll up and cut into 8 portions.    卷起来割成8份。 
10. Place the rolls in a warm spot and go for second proofing (approximate 45-60 minutes).    卷好的面包卷置在温暖处发酵(约45-60分钟)。
11. Brush the beaten egg from Group C on the cinnamon rolls surface (this will make the rolls look yellowish). Spread the nuts on top. Bake at 170°C for 20 minutes.    扫上Group C的蛋液(成品会有漂亮的黄色)，撒上坚果碎入烘炉以170°C烘约20分钟。