Cinnamon rolls
By VicentaLakin
This bread is a high-oil, high-calorie, high-calorie bread. I don't like cinnamon, but it's not enough to make bread -- it's oily, it's imaginable, it's sugar, it's the key, it's the bite, it's the sand. Six of them are too crowded, but they're worried that they'll split into two. So let's just leave it alone. Besides, it's not just heavy, it's a little bit of a look. I saw some cinnamon rolls coming out of the oven, and the surface was still flat, and I tried pine rolls and rolls, and long and short rolls can be said to be nothing. - It'll always be like a spiral when the rolls come out. It's the best thing in the middle. It's been baked once with bread membranes, and every one of them is flat since it's out, but because the membranes are too wasted, they are not used again. It's kind of hard to throw it after it's finished and it's not sure if it works。
Recipe Recommendations
- high-gluten flour 150 grams
- eggs 45 grams
- sugar 22 grams
- dry yeast 3 grams
- milk powder 6 grams
- salt 2 grams
- cinnamon powder 0.5 grams
- butter 30 grams
- water 50 grams
- coarse sugar 25 grams
- egg liquid appropriate amount
- melted butter appropriate amount
Steps for Cinnamon rolls
1
Raw material collection
2
All raw materials (other than butter) are alive and then added to the butter
3
Keep rubbing up to the stretch that pulls out the film
4
I'll put it in the pot, cover it up, and the first fermentation at room temperature
5
The fermentation is complete when the finger is stuck in a hole at the top of the flour, and the hole does not collapse, does not shrink, does not shrink, but remains the same
6
The fermented pasta is ventilated, covered with a moisten, loose for 15 minutes. At this point, a mixture of coarse sugar and cinnamon powder can be prepared; butter is sequestered。
7
A nice, loose face
8
Brush the melted butter and spread the cinnamon. Pink
9
Then he rolls up on a short side, the interfaces tighten down and cut to six. min
10
The bread-breeding embryos are fermented for the second time in warm and wet areas
11
At the end of the second fermentation, the surface was brushed with an egg fluid (the egg fluid was a little short of enough and did not want to knock on a new one, so a little water was added and mixed into an egg fluid). In the middle of the oven, 180 degrees up and down, about 12 minutes。
12
After the rolls are out of the oven, a layer of melted butter will be brushed in the heat。