Aussie version of KA ‘s Tangzhong Cinnamon Scrolls

Aussie version of KA ‘s Tangzhong Cinnamon Scrolls

After seeing a posting of King Arthur Formulas i thought id better try one and i chose the Cinnamon Scrolls with Tangzhong . i did re jig the formula as i wanted to finish up with a dozen 100g scrolls.i can confirm that the scrolls are super light and fluffy, whether they last long enough to report on the keeping qualities is a little in doubt i even made the butter /cream/ vanilla topping too.Tangzhong is 50g flour and 250g water brought to the boil making a roux set aside to cool The rest of the dough consists of 600g flour; 6.5g salt ; 40g butter; 80g sugar; 26 f/c milkpowder; 26g dry yeast; 13g liquid malt : 107g water: i did add a lttle more as the dough mixed Bulk fermentation time was 2 hours. The cinnamon filling was made using 28g melted butter; 214g of light brown sugar :20g of ground cinnamon. all of this went onto the pinned out rectangle of dough which was then rolled up and cut into 12 pieces placed into well buttered deep pans and proved for just shy of an hour baked for 20 minutes at 180 in a gas oven the scrolls were washed with a lime juice and sugar syrup and allowed to cool on a wire rack The icing was made with 42g butter ;170g icing sugar and 20g of fresh cream. Watch out Bigloaf !