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Do you know about a drink called Dirty Chai? It's a latte made with espresso, chai syrup, and frothed milk. I've turned that into a bread recipe! Not only that, but I made it caffeine-free by using decaf espresso and chai, and it's a gluten-free recipe made from raw rice and quinoa. Plus, it's 100% plant-based! When I tried the recipe without the espresso and chai syrup, the texture was fluffier. Adding the chai syrup, especially, made it more muffin-like because of the extra sugar. If you make it without the espresso and chai syrup, you'll get a regular cinnamon roll. Give that a try too! ----------------------------------------------------------------------- Camera body "R5C" and lens "RF24-70mm" were lent by Canon. Thanks! R5C : https://canon.jp/business/solution/pro-img-sys/cinema-eos/lineup/ces-camera/r5c RF24-70mm f2.8 : https://personal.canon.jp/product/camera/rf/rf24-70-f28l Coffee grinder : https://weberworkshops.com/products/key-grinder Espresso machine : https://flairespresso.com/product/flair-58-plus/ Steam oven : https://anovaculinary.com/products/anova-precision-oven My Chef’s Knife : https://amzn.to/37pidmS My Petty Knife : https://amzn.to/3Jmdqjs ----------------------------------------------------------------------- 00:00 roasting coffee beans 01:14 soaking rice and quinoa 02:17 chai syrup 05:37 espresso 07:38 mixing the dough 10:17 cinnamon nut butter 11:07 shaping and baking the dough ----------------------------------------------------------------------- Ingredients: For the dough: 200g rice 100g quinoa 270g water (including absorbed water, espresso and chai syrup) →60g espresso →60g chai concentrate 25g coconut oil 3g dry yeast 20g beet sugar 3g salt 9g psyllium powder For the cinnamon nut butter 50g beet sugar 50g nut butter 2 tsp cinnamon *add water if needed For the chai concentrate: 2 tbsp cardamon 1 tbsp all spice 1/2 tbsp black pepper 1/2 tbsp cloves a whole cinnamon stick a whole star anise a whole vanilla beans 30g fresh ginger 300g cane sugar 600ml water For the espresso: 18g decaf coffee beans Instructions: 1. Soak the rice and quinoa for a few hours. Once soaked, drain the water and measure the amount of absorbed water. 2. Prepare the chai syrup and espresso, then put all the ingredients for the cinnamon roll dough, except for the psyllium husk, into a blender and blend until smooth. 3. Transfer the mixture to a bowl, add the psyllium husk, and mix well. Let it rise until it doubles in size. 4. Mix the ingredients for the cinnamon nut butter. 5. Roll out the cinnamon roll dough thinly, spread the cinnamon nut butter, and shape the rolls. 6. Let the rolls rise a second time until they double in size. 7. Bake at 180°C for about 30 minutes, and they're ready. ----------------------------------------------------------------------- 「材料」 シナモンロール生地： 米　200g キヌア　100g 水　270g（吸水分、エスプレッソ、チャイシロップを含む） エスプレッソ　60g チャイシロップ　60g ココナッツオイル　25g ドライイースト　3g ビートシュガー　20g 塩　3g サイリウムパウダー　9g シナモンナッツバター： 甜菜糖　50g ナッツバター　50g シナモン　小さじ2 チャイシロップ： カルダモン　大さじ2 オールスパイス　大さじ1 黒コショウ　小さじ1/2 クローブ　小さじ1/2 シナモンスティック　1本 スターアニス　1個 生姜　30g きび砂糖　300g 水　600ml エスプレッソ： デカフェコーヒー豆 18g 「作り方」 １、お米とキヌアを数時間ほど浸水します。浸水したら水気を切り、吸水した水分量を量っておきます ２、チャイシロップとエスプレッソを用意し、シナモンロール生地のサイリウムハスク以外の材料を全てブレンダーに入れて滑らかになるまで撹拌します ３、ボウルに移しサイリウムハスクを加えて混ぜ合わせ、２倍に膨らむまで一次発酵させます ４、シナモンナッツバターの材料を混ぜ合わせておきます ５、シナモンロール生地を薄く伸ばし、シナモンナッツバターを挟み成形します ６、２倍に膨らむまで二次発酵させます ７、１８０℃で３０分ほど焼いたら出来上がり ----------------------------------------------------------------------- Website : http://www.peacefulcuisine.com Instagram：https://www.instagram.com/peaceful_cuisine/ Facebook : https://www.facebook.com/peacefulcuisine.ryoya Other Channel : https://www.youtube.com/c/RyoyaTakashima ----------------------------------------------------------------------- Equipments & etc: Camera : Canon R5C Lens : RF24-70mm F2.8 L IS USM Lens Filter : Kenko variable NDX II 82mm Mic：SENNHEISER MKE600 Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Edit : DaVinci Resolve Studio ----------------------------------------------------------------------- #cinnamon #vegan #glutenfree #bread