The fragrance raisins
By VicentaLakin
THE CINNAMON ROLL IS A VERY CLASSIC SWEET BREAD, AND IT'S VERY SWEET TO ME, AND IT'S A LITTLE BIT TOO MUCH SUGAR CREAM FOR PEOPLE WHO LIKE TO EAT SOUR. YEAH
Recipe Recommendations
- high powder 250 grams
- pure milk 120 grams
- unsalted butter 35 grams
- salt 4 grams
- fine sugar 20 grams
- dry yeast 3 grams
- egg liquid 38 grams
- rum 50ML
- Red agate raisins 50 grams
- cinnamon powder 5 grams
- Powder sugar or fine granulated sugar 50 grams
- melt butter appropriate amount
- whole egg liquid appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for The fragrance raisins
1
Use post-oil to pour pasta into the mixer drums except for butter. Internal
2
Start and face program for 15 minutes, end with softened bits of butter, continue and face for 15 minutes to pull out a thin film
3
Put the noodle round in the mixer and go straight to the baker for fermentation
4
fermentation to 2.5 times the size (approximately 1 ~ 1.5 hours depending on weather temperature)
5
Take out the noodles, press the pressure exhaust, and cover the membrane round and thaw for about 15 minutes
6
It'll grow up loosely
7
A good rectangular face turned and painted the melted butter
8
50 g sugar + cinnamon mixed evenly
9
raisins and rum immersed for more than two hours (which can be immersed more than once, which can be eaten directly, and other desserts are available)
10
Put cinnamon on the face
11
And soak up good raisins
12
Roll it up gently
13
Squeeze it to the bottom and split it evenly into eight pieces
14
It's a double fermentation
15
It takes a lot of time to ferment to double the size of an egg
16
The oven is preheated at 160 degrees, the mid-level is baking for 15 minutes, and it's ready to eat when it's dry until it's hot