Blueberry dry cinnamon rolls
By VicentaLakin
It's been a long time since the Mid-Autumn Pancake season, and it's been more than half a month since we left the country, and we've had a long history of squares. – Original from Apprenticeries bakers to make 8-10 or 12-16 mini rolls
Recipe Recommendations
- Gold medal fan 454G
- Jinyan yeast
- room temperature butter
- eggs one
- sugar 92g
- Crushed lemon peel 2.8g
- milk powder
- qingshui
- cinnamon powder 6 tablespoons
- Dried blueberries appropriate amount
- sea salt
- sweetening
- roast
- an hour
- ordinary
Steps for Blueberry dry cinnamon rolls
1
Raw material。
2
Mixed dry materials (other than blueberries and butter) with slightly dispersed eggs and fresh water, low-speed mixing of noodles until they become spherical, medium-speed, low-speed butter until they are extended, low-speed to avoid damage to the noodles, mixed back to the noodles at medium-speed, soft, sticky and soft Hands
3
THE TEMPERATURE AT THE CENTRE OF THE POLISHED DOUGH SHOULD BE 25-27°C
4
Finish the noodles。
5
To double the size of the noodle, to remove the noodle from the plate, to spread a little flour on the operating table, to grow the noodle into a square with a stick of noodle, and to squeez the noodle beneath the mouth, to spread mixed cinnamon sugar, and to dry blueberries, to roll up and squeeze the noose。
6
Split the noodle with a tooth line, it's easier than a knife
7
Second fermentation, the pasta group is twice as big, and it swells to connect
8
roofbox preheat 177°c, mid-level 20-30 minutes, top colour removed from cool
9
i'm sorry