Cinnamon roll
By VicentaLakin
Cinnamon, there's a warm scent. There has always been little interest in sweet bread but no desire to reject the unique cinnamon fragrance. I remember eating cinnamon rolls in IKEA, but I don't remember its taste. I wonder if the Japanese master's cinnamon roll tastes the same? It's not easy to make a roll, it seems simple. The masters of Japan are very detailed, but they still feel clumsy and much worse。
Recipe Recommendations
- high-gluten flour 125 grams
- white granulated sugar 20 grams
- salt 2 grams
- milk powder 5 grams
- butter 25 grams
- eggs 38 grams
- dry yeast 2 grams
- water 45 ml
- cinnamon powder 1/2 teaspoon
- sweetening
- baking
- several hours
- simple
Steps for Cinnamon roll
1
Flour
2
Plutonium
3
将Plutonium用桂皮粉与糖倒入碗中
4
Mixed even, backup
5
将除黄油外的Flour倒入面包桶，和面程序，搅拌13分钟
6
Add butter, 30 minutes
7
It pulls out the film
8
In the bowl, 28-30 degrees, basic fermentation 60 minutes
9
The headmaster is big
10
Push
11
A RECTANGLE OF 12 X 35 CENTIMETERS
12
The edges of one end, about two centimeters
13
On the surface, melted butter, 2 centimeters left
14
The surface is covered with sugar and two centimeters of sugar
15
Shade
16
Secure interfaces
17
Cut to four
18
Cuts up, put in paper. 35 degrees, final fermentation for 50 minutes
19
Surface omelette
20
Put it in the oven, middle level, 200 degrees up and down, about 10 minutes
21
The surface is yellow and gold