Brod & Taylor FP-101 Manual De Instrucciones página 77

All manuals and user guides at all-guides.com
While the Dough is Chilling, Make the Filling. Butter the bottom and sides of
the pans and chop the pecans finely. Whisk together the melted butter, brown
sugar, cinnamon and vanilla until well combined. Quickly whisk in the cold egg
white to thicken and emulsify the mixture.
Roll and Fill the Dough. Lightly flour the top and bottom of the dough, then
roll out to a 12" x 14" (30 x 36 cm) rectangle. Spread the filling over the dough,
extending all the way to the edges on the short sides and leaving a small bare
border on both long sides. Sprinkle the nuts over the filling. Starting from a
long side, roll the dough into a log and press lightly to seal the seam. Use plain
dental floss to cut the roll into 12 pieces. If using a knife to slice rolls, it may be
easier if the log is chilled first. Arrange the rolls in the pan with smaller rolls in
the middle. Cover and chill overnight.
Proof the Cinnamon Rolls. Set up the Proofer with water in the tray and
the temperature at 90F / 32C. Use the rack with the fold-out legs on the lower
level. Place one pan of rolls on the lower rack, off to one side. Then add the
shelf supports and shelf and place the second pan on the upper level, off to the
opposite side. Close the lid and allow the rolls to proof until the dough springs
back slowly when the side of a roll is dented with a finger, about 90 minutes.
Half way through proofing, rotate the pans 180 degrees.
Preheat the Oven. Place racks in the upper and lower thirds of the oven and
preheat to 375F / 190C.
Make the Glaze. Break or chop the white chocolate into pieces and put in a
small bowl along with the coffee, cinnamon and butter. When the cinnamon
rolls are fully proofed, remove them from the Proofer, then turn the thermostat
up to 120F / 49C. Remove the upper rack and fold up the legs on the lower
rack so that it rests close to the warming element. Place the topping mixture in
the center of the rack and close the lid. (Because the white chocolate is being
melted with coffee and butter, it's OK to leave the water tray in the Proofer- a
little steam won't hurt it.)
Bake the Cinnamon Rolls. Cover each pan of rolls with aluminum foil (to seal
in moisture and encourage the fullest oven spring possible) and place in the
oven on the lower rack. Bake for 10 minutes, then remove the foil, rotate pans
180 degrees and place on upper rack to encourage browning. Bake 15-20
more minutes, until nicely browned and the rolls reach an internal temperature
of 190F / 88C.
Cool and Top the Rolls. When the cinnamon rolls are done, remove from the
oven and cool in the pan for 10 minutes. While the rolls are cooling, whisk the
melted glaze ingredients until they emulsify and are thick and smooth. Add the
Page 77