Recipe Inspirations
| 500 g | Haan Krema (Filling) |
| 1 Just enough | Cinnamon Powder (Filling) |
| 130 g | Sugar (Filling) |
| 500 g | High Protein Flour (Roll) |
| 90 g | Sugar (Roll) |
| 10 g | Instant Yeast (Roll) |
| 5 g | Bread Improver (Roll) |
| 25 g | Milk Powder (Roll) |
| 2 pcs | Eggs (Roll) |
| 1 pcs | Egg Yolk (Roll) |
| 8 g | Salt (Roll) |
| 70 g | Butter (Roll) |
| 210 ml | Water (Roll) |
| 2 g | Emulplex (Roll) |
| 300 g | Colatta Matcha Glaze (Filling Glaze) |
| 300 g | Colatta Cappucino Glaze (Filling Glaze) |
| 300 g | Colatta Dark Chocolate Glaze (Filling Glaze) |
Mix the dry ingredients except the salt, while stirring add the eggs.
Add water little by little with butter, then add the salt. Stir until the dough is smooth.
Weigh the dough 50g, then roll it lengthwise with a thickness of 2cm.
Spread pastry cream (krema) on top until its even, then sprinkle with sugar and cinnamon powder that have been mixed on top until even.
Roll the dough to the end, cut into pieces and then put in the mold.
Proofing for about 40 minutes, then bake at 190 degree Celcius for 14 minutes.
Remove from oven, let cool and then add Colatta Glaze.
