CINNAMON BREAD ROLLS | Using Tangzhong technique | Autolyse Technique | Patok Pang Negosyo

Cinnamon bread rolls I used the autolyse method and Tangzhong technique in this video. An autolyse is the gentle mixing of the flour and water in a bread recipe, followed by a 20 to 60 minute rest period. This technique is a way to improve the extensibility and gluten structure of bread dough without much kneading. Here is the link of the full video tutorial of autolyse method by Chef Anna Octaviano: https://m.facebook.com/story.php?story_fbid=544392253106650&id=615721365429069

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