Our Recipes

Try some of our delicious recipes and be surprised on how handy it can be to have powdered milk in your pantry

 

Cinnamon Rolls 

Have you ever wondered what makes the perfect, moist and fluffy cinnamon roll? The secret lies in the dough!

Tangzhong is an Asian yeast bread technique that is gradually working its way into our kitchens. Why? Because it's a quick and easy way to softer and tender buns and other baking goods. 

The technique makes the starch in the flour absorb more liquid, which makes the dough hold on to extra liquid throughout the kneading, baking and cooling process. 

 

We promise it is much simpler than it's sounds. Try it for yourself and taste and feel the difference!

Ingredients

Tangzhong

1/3 cup   

Wellshine Wellson Whole Milk Powder

1/2 cup      
 

3 tbsp
 

Water

Flour

Dough

4 cups

1/2 cup

Flour

Wellshine Wellson Whole Milk Powder

1/4 cup

Sugar

1 tbsp

Instant Yeast

2 tsp

Salt

2/3 cup

Water

6 tbsp

Butter, melted

2 pcs.

Eggs

Filling

1/2 cup

1 & 1/4 cups

Butter, softened

Brown sugar

3 tbsp 

1 tsp

Cinnamon

Nutmeg

Frosting

1 cup

Cream cheese

1/2 cup

Butter, melted

2 tbsp

Orange juice

1 dash

Salt

1 cup

Icing sugar

Instructions
  1. Start with the Tangzhong and whisk the milk powder, water and flour in a saucepan until combined
     

  2. Turn the stove on low heat and keep whisking until it makes a paste
     

  3. Take it off the heat and whisk butter and the two eggs into the paste
     

  4. Now we are ready to make the dough. In a big bowl, combine flour, milk powder, sugar, salt and instant yeast. Stir together 
     

  5. Add the water and the warm Tangzhong paste and keep stirring 
     

  6. Take out the dough on a lightly floured counter and knead for about 10 minutes until the dough is firm 
     

  7. Place the dough back in the bowl, cover with film and let it rest for 1 hour in a warm place
     

  8. While the dough is rising, you can start on the filling 
     

  9. In a medium bowl, whisk together the brown sugar, butter, cinnamon and nutmeg until well combined. Cover with film and set aside until ready to use
     

  10. After 1 hour, gently deflate the risen dough and pop it onto a lightly floured counter. Pat, stretch and roll the dough to form 50 x 45 cm rectangle 
     

  11. Evenly spread the filling onto the rectangle 
     

  12. Starting with the long edge, roll the dough into a cylinder. Pinch the seam to seal the dough shut 
     

  13. For the cleanest cut, slice the cylinder by holding a strand of dental floss underneath the cylinder like shown in the video 
     

  14. Slice the cylinder into 12 portions and transfer them to a lightly greased tray
     

  15. Cover the tray and allow them to rise until puffy for another 20 min 
     

  16. While the rolls are rising, make the frosting by beating the melted butter, cream cheese, salt and orange juice until smooth
     

  17. Gradually work in the powdered sugar and continue beating, until the sugar is fully incorporated the mixture is light and fluffy. Cover until needed
     

  18. After 20 min, bake the rolls in a preheated oven for around 15 min at 170 degrees.
     

  19. Then cover with foil to avoid them browning too much and keep baking them for another 5-10 minutes
     

  20. The rolls are done when the center of the dough when a toothpick inserted comes out clean
     

  21. Spread the rolls with the frosting and serve warm! 
     

Tips!

The purpose of the milk powder is to add another dimension of flavour as well as 

tenderize the dough

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