Cinnamon rolls
By VicentaLakin
I like the smell of cinnamon, and I can't say why, it's the special smell of it. The bread made out of cinnamon is also my favorite, and I made this cinnamon roll today with cinnamon. My kids don't like the taste of cinnamon, and I eat most of it. It's got a lot of cinnamon in it, and it tastes like fruit, cinnamon and cinnamon. I love it。
Recipe Recommendations
- high-gluten flour 300g
- water 150g
- eggs one
- sugar 10g
- salt 2g
- butter 40g
- yeast powder 4g
- cinnamon powder 10g
- dried longan 50g
- powdered sugar 20g
- red wine appropriate amount
Steps for Cinnamon rolls
1
Pour all the food except butter into the bakery. Medium
2
Softened butter after a side app
3
Go on with a face-to-face program, rub the noodles up to the extension stage, pull out the gloves
4
Fermentation to double the size. This is 500 grams of flour, so it's full of buckets. The rest of the 200 flour made hamburgers
5
Cinnamon dry, soaked with wine
6
We'll find the right sword to wrap it up
7
Cinnamon powder and sugar powder were mixed into the bowl
8
A nice pasta ventilated for about 10 minutes
9
It's big, evenly covered with cinnamon powder
10
And put the cinnamon on the flat
11
Roll it up
12
Cuts. Cuts are up in the oven
13
Keep the fermentation wet to double the size
14
The oven's 180 degrees preheat for five minutes
15
The roasted cinnamon, my love