@giadungviet033: Sản phẩm hữu ích k thể thiếu của mọi gia đình đây ạ 😇#xuhuong #voichongbannuoc

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Friday 15 August 2025 16:10:13 GMT

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2025-08-15 16:10:27

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Sourdough Cinnamon Babka 🌾 Made with a Stiff Starter 🤍 For the dough: 200 g stiff sourdough starter 365 g flour 90 g water (or milk) 2 eggs 50 g sugar 8 g salt Vanilla extract 50 g butter - I fed 50 g of my liquid sourdough starter with 50 g water and 125 g flour, and left it in a warm place for about 6 hours until it tripled in size. For the filling: 80 g soft butter 15 g cinnamon 100–120 g sugar (brown or white) Pinch of salt - Mix all ingredients until combined. For the syrup: 60 g water 60 g sugar - Heat over medium heat until the sugar dissolves, then cook for 2–3 more minutes. 1. In a bowl, mix all ingredients except the butter until combined. Let the dough rest for 30 minutes - this makes mixing easier and faster. 2. Knead the dough until it becomes smooth and elastic (about 10–15 minutes on speed 2 of a mixer). 3. Add the softened butter and continue kneading for another 10-15 minutes (speed 2) until the dough becomes very elastic and soft. ❗️Be careful not to let the dough temperature rise above 27–28°C (80–82°F), as this can damage its structure. 4. Round the dough and place it in a warm spot until it increases about 2-3 times in size. 5. Roll the dough into a rectangle and spread the filling evenly. Roll it up into a log. 6. Cut the log into two parts lengthwise, leaving one end attached, and twist the two strands together to form a babka. ❗️I made two smaller babkas, but you can make one large one, it’s easier and faster. 7. Place the babka into a parchment-lined pan and let it proof in a warm place until it at least doubles in size. 8. Bake in a preheated oven at 160°C / 320°F for about 40 minutes. (For the first 20 minutes, you can add a bit of steam for better oven spring.) 9. Remove from the oven and brush with sugar syrup. 10. Let it cool on a rack and enjoy 🥰🤤 ‼️If you have a liquid starter (100% hydration), you can convert it into a stiff starter by feeding it: 50g liquid sourdough starter, 50 g water, and 125 g flour. This will create a firm consistency. Let it ferment until it rises well (It usually rises about 2.5 to 3 times in volume). If you want to continue maintaining a stiff starter (for enriched doughs or panettone), feed it so that the flour is about twice the amount of water. #cinnamonbabka #cinnamonbabkarecipe #sourdoughbabkarecipe

Sourdough Cinnamon Babka 🌾 Made with a Stiff Starter 🤍 For the dough: 200 g stiff sourdough starter 365 g flour 90 g water (or milk) 2 eggs 50 g sugar 8 g salt Vanilla extract 50 g butter - I fed 50 g of my liquid sourdough starter with 50 g water and 125 g flour, and left it in a warm place for about 6 hours until it tripled in size. For the filling: 80 g soft butter 15 g cinnamon 100–120 g sugar (brown or white) Pinch of salt - Mix all ingredients until combined. For the syrup: 60 g water 60 g sugar - Heat over medium heat until the sugar dissolves, then cook for 2–3 more minutes. 1. In a bowl, mix all ingredients except the butter until combined. Let the dough rest for 30 minutes - this makes mixing easier and faster. 2. Knead the dough until it becomes smooth and elastic (about 10–15 minutes on speed 2 of a mixer). 3. Add the softened butter and continue kneading for another 10-15 minutes (speed 2) until the dough becomes very elastic and soft. ❗️Be careful not to let the dough temperature rise above 27–28°C (80–82°F), as this can damage its structure. 4. Round the dough and place it in a warm spot until it increases about 2-3 times in size. 5. Roll the dough into a rectangle and spread the filling evenly. Roll it up into a log. 6. Cut the log into two parts lengthwise, leaving one end attached, and twist the two strands together to form a babka. ❗️I made two smaller babkas, but you can make one large one, it’s easier and faster. 7. Place the babka into a parchment-lined pan and let it proof in a warm place until it at least doubles in size. 8. Bake in a preheated oven at 160°C / 320°F for about 40 minutes. (For the first 20 minutes, you can add a bit of steam for better oven spring.) 9. Remove from the oven and brush with sugar syrup. 10. Let it cool on a rack and enjoy 🥰🤤 ‼️If you have a liquid starter (100% hydration), you can convert it into a stiff starter by feeding it: 50g liquid sourdough starter, 50 g water, and 125 g flour. This will create a firm consistency. Let it ferment until it rises well (It usually rises about 2.5 to 3 times in volume). If you want to continue maintaining a stiff starter (for enriched doughs or panettone), feed it so that the flour is about twice the amount of water. #cinnamonbabka #cinnamonbabkarecipe #sourdoughbabkarecipe

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Hmm 😊#sad___list #miraz_🖤

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