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@ngocmayshop88: Đồ bộ lụa latin cao cấp, mềm mịn sang trọng #setdoxinh #đồbộ

Ngọc Mây Shop⛅
Ngọc Mây Shop⛅
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Sunday 22 March 2026 04:35:54 GMT
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This is my recipe for the Cinnamon Roll Pull-Apart Bread Every slice tastes like the warm, gooey center of a perfect cinnamon roll, soft, buttery, and full of cinnamon goodness. The coziest treat for this season! ✨🤎🍂 Dough Ingredients • 680 g bread flour • 400 g milk (380 ml) • 70 g sugar (or honey) • 12 g salt • 120 g active sourdough • 1 whole egg + 1 yolk • 1 tsp vanilla extract • 1/2 tbsp cinnamon • 90 g unsalted butter Filling • 220 g unsalted butter, room temperature • 230 g sugar • 4–5 tbsp cinnamon Mix everything together until creamy and smooth. Keep at room temperature. Frosting • 170 g (6 oz) cream cheese • 7 tbsp unsalted butter • 1 tbsp vanilla extract • 1 1/2 cups powdered sugar Beat until smooth and fluffy. ⸻ 🌀 Step-by-Step Instructions 1. Initial mix In a large bowl, combine all dough ingredients except the butter. Mix until everything is incorporated. Cover and let it rest for 20 minutes. 2. Kneading with butter Knead the dough until slightly elastic. Add the butter little by little. Knead until the dough is smooth, soft, and lightly sticky. 3. Bulk fermentation Place the dough in a greased bowl, cover it, and let it rise for 4–6 hours, or until it grows about 35–40%. 4. Cold proof Transfer the dough to the fridge and let it rest overnight. 5. Bring dough to room temp Remove the dough from the fridge and let it sit for 10 minutes before rolling. 6. Prepare the filling Keep the filling at room temperature so it stays spreadable. ⸻ ⭐ 7. NEW SHAPING METHOD (Pull-Apart Cinnamon Roll Loaf) Instead of rolling the dough into a log: 1. Lightly grease your work surface with butter (not flour). 2. Roll the dough into a large rectangle. 3. Spread the filling evenly over the entire surface. 4. Cut the dough into even-sized squares (first cut strips, then cut those into little square “blocks”). 5. Line two sandwich bread loaf pans with aluminum foil or parchment paper. 6. Divide all the squares into two equal portions — one portion for each pan. 7. Place the squares vertically inside each loaf pan, standing them up next to each other like little “pages” or panels. They don’t need to be perfect — they will rise and expand together. ⸻ 8. Final proof Let the dough rise in the pans for 2–3 hours, or until doubled in size. 9. Bake Bake at 320°F (160°C) for 30–35 minutes, or until golden on top. 10. Frosting Let cool slightly, then spread the cream cheese frosting on top. #cinnamonroll #sourdough #pullapartbread #EasyRecipe #CapCut
This is my recipe for the Cinnamon Roll Pull-Apart Bread Every slice tastes like the warm, gooey center of a perfect cinnamon roll, soft, buttery, and full of cinnamon goodness. The coziest treat for this season! ✨🤎🍂 Dough Ingredients • 680 g bread flour • 400 g milk (380 ml) • 70 g sugar (or honey) • 12 g salt • 120 g active sourdough • 1 whole egg + 1 yolk • 1 tsp vanilla extract • 1/2 tbsp cinnamon • 90 g unsalted butter Filling • 220 g unsalted butter, room temperature • 230 g sugar • 4–5 tbsp cinnamon Mix everything together until creamy and smooth. Keep at room temperature. Frosting • 170 g (6 oz) cream cheese • 7 tbsp unsalted butter • 1 tbsp vanilla extract • 1 1/2 cups powdered sugar Beat until smooth and fluffy. ⸻ 🌀 Step-by-Step Instructions 1. Initial mix In a large bowl, combine all dough ingredients except the butter. Mix until everything is incorporated. Cover and let it rest for 20 minutes. 2. Kneading with butter Knead the dough until slightly elastic. Add the butter little by little. Knead until the dough is smooth, soft, and lightly sticky. 3. Bulk fermentation Place the dough in a greased bowl, cover it, and let it rise for 4–6 hours, or until it grows about 35–40%. 4. Cold proof Transfer the dough to the fridge and let it rest overnight. 5. Bring dough to room temp Remove the dough from the fridge and let it sit for 10 minutes before rolling. 6. Prepare the filling Keep the filling at room temperature so it stays spreadable. ⸻ ⭐ 7. NEW SHAPING METHOD (Pull-Apart Cinnamon Roll Loaf) Instead of rolling the dough into a log: 1. Lightly grease your work surface with butter (not flour). 2. Roll the dough into a large rectangle. 3. Spread the filling evenly over the entire surface. 4. Cut the dough into even-sized squares (first cut strips, then cut those into little square “blocks”). 5. Line two sandwich bread loaf pans with aluminum foil or parchment paper. 6. Divide all the squares into two equal portions — one portion for each pan. 7. Place the squares vertically inside each loaf pan, standing them up next to each other like little “pages” or panels. They don’t need to be perfect — they will rise and expand together. ⸻ 8. Final proof Let the dough rise in the pans for 2–3 hours, or until doubled in size. 9. Bake Bake at 320°F (160°C) for 30–35 minutes, or until golden on top. 10. Frosting Let cool slightly, then spread the cream cheese frosting on top. #cinnamonroll #sourdough #pullapartbread #EasyRecipe #CapCut
Bila kulit rasa penat dan kusam, this is my little fix ✨ Been using G2G PDRN serum for that healthy glow and smoother skin. Lightweight, cepat serap, and my skin looks more fresh setiap kali pakai 💗 #G2GPDRNserum #skincareroutine #glowingskin
Bila kulit rasa penat dan kusam, this is my little fix ✨ Been using G2G PDRN serum for that healthy glow and smoother skin. Lightweight, cepat serap, and my skin looks more fresh setiap kali pakai 💗 #G2GPDRNserum #skincareroutine #glowingskin

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