Skip to main content

Air Fryer Cinnabon 气炸锅肉桂卷


Lately, I've been busy exploring the air fryer that I received from a contest, just before Chinese New Year. Remember.... I told you on my last post. Its a Khind air fryer ARF3000, which is big enough to hold 6 chicken wings in one baking. Yeah, of course I am happy >o<  I tried cooking chicken wings many many times with the air fryer. It is so convenient to use !  And now, I want to try the baking as well. The bread of a basket size is just wonderful to feed the 2 old folks at home. haha......  Please read on for more.

So, here's what I did.
Ingredients  for dough :
255gm  bread flour
1 TB  milk powder
1-1/2 TB  sugar
1 tspn  yeast
150ml  warm water
1/2 tspn salt
30gm  cold butter, diced

** 3 TB brown sugar mixed with 2/3 tspn  cinnamon powder

Method :
(1) combine all the dry ingredients into a big mixing bowl.
(2) slowly stir in water to form a soft dough, then add in butter & salt and knead till smooth.
(3) set aside to rest for an hour or till dough double in size.
(4) once it's ready, punch dough to release air and again knead till smooth.
(5) next, place dough to working table and roll it into rectangle shape about the size of 18x8".
(6) now, spread brown sugar mixture over dough.


(7) next, roll dough into swiss roll from the wider end then divide into 9 portions.

(8) place roll dough to air fryer basket lined with baking paper and let to rest for 45 minutes.

(9) finally, bake at preheated air fryer at 165'C for about 18 minutes or till brown.

Once its done, leave to cool before spread on the glazing.

Ingredients for icing frosting :
5 TB  icing sugar
1 TB  lime juice
(mix till smooth then glaze over cinnabon then rest for 30 minutes before serving or till frosting is set)

These buns are so so soft & fluffy and love those citrusy glazing too. Stay tune for more lovely Air Fryer recipes soon. Have fun !
Labels:

Popular posts from this blog

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making  keropok lekor  !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it.  Keropok lekor  is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy,  keropok leko r  is slightly thicker and fishy flavoured. And I have chosen to use   ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg   ikan kembung or bloating fish 1/2 cup  water 1 tspn  vegetable granules 2 tspn  salt 1 tspn  pepper 200-250gm  tapioca starch Meth...
Read more

Deep Fried Cheesy Taro Balls 台式炸起司芋头酥

This is another version of taro balls that I am working with, unlike the common taro ball called "wu kok'. 'Wu kok' has 5 spice aroma and with the hairy outstanding crust and savory fillings. But this version of taro ball is in a very clean flavour, which is sweet and salty and cheesy at the same time. Kind of melting you away.....  haha......   Please read on for more. Note for my dearest readers :  For further enquiry, kindly email directly to me. Thank you. When you are in the market, go look for taro that is around 530gm cause after all the cutting and cleaning it will became 400gm something. Ingredients : 400-420gm  taro (after cleaning) 80gm  sugar 1/2 tspn  salt 1 TB  cooking oil 4 TB  wheat starch **200gm   mozzarella cheese, grated **100gm   bread crumb Method : (1)  wash & skinned the taro, then slice it into small portions. (2)  next, steam for 25 minutes or till soft. (2...
Read more

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...
Read more