El error común que debes evitar para conseguir rollos de canela esponjosos y tiernos
Lograr unos rollos de canela tiernos y esponjosos puede ser complicado, sobre todo porque sobrecalentar la leche puede matar la levadura.
The most common mistake is overheating the milk. When focused on mixing, kneading, and rolling out the dough, many bakers forget about the proper milk temperature.
When milk gets too hot, its superheated molecules can kill the yeast, which is responsible for making dough rise and become light and fluffy. Without yeast, rolls turn out dense and dry.
The milk should be slightly warm, not hot. The ideal temperature for these rolls is between 110 and 115 degrees Fahrenheit (43 and 46 degrees Celsius), a range that activates the yeast without killing it.
If you don't have a kitchen thermometer, you can heat 250 ml of milk in the microwave for about 45 seconds on medium-high power, stirring every 15 seconds. Another option is to heat it until it just begins to steam, although this might not be the exact temperature.
The temperature of the ingredients matters in other steps as well. Shauna Sever, author of "Midwest Made: Big, Bold Baking from the Heartland," explained to Epicurious that fluffy, tender baked goods are achieved by using room-temperature ingredients. Stella Parks, author of "BraveTart: Iconic American Desserts," stated in an interview with Epicurious, "Soft but cold butter has a creamy texture that makes it easier to beat with sugar, which incorporates air into batters." She cautioned that adding cold eggs or milk to room-temperature butter can curdle the mixture and result in flat instead of fluffy buns.
For extra fluffiness, you can use the Tangzhong method, which involves cooking a portion of the flour and milk into a paste that is then added to the batter. The starch in this precooked flour retains moisture and gives a soft, silky texture.
Another option is strong flour, which has more gluten, gives a more elastic texture, and absorbs more moisture. Before baking, let the dough rest until it doubles in size; if possible, refrigerate it overnight so the fermentation process enhances the flavors. For the glaze, cream cheese provides maximum flavor.
