Chocolate cinnamon rolls
By VicentaLakin
Cinnamon with chocolate, unique smell
Recipe Recommendations
- high-gluten flour 265 grams
- low-gluten flour 115 grams
- whole egg liquid 68 grams
- milk 150 grams
- honey 55 grams
- fine sugar 40 grams
- salt 4 grams
- instant dry yeast 4 grams
- butter 25 grams
- cinnamon powder appropriate amount
- Dark chocolate bar 50 grams
- Brush the surface of the bread with whole egg liquid a little
- sweetening
- baking
- several hours
- ordinary
Steps for Chocolate cinnamon rolls
1
The baker rubbed his face and moved to a custom face function, with the main ingredient blended evenly for about 15 minutes, full smooth, and then added butter for another 15 minutes, with a few punches out of his face, and then a few rubs in his hand, and the face will live, with an extended phase, to pull into thin film. Status
2
When the face is made up, you choose the fermentation function in the bakery, and you ferment about an hour, the face is twice as big
3
I'm not sure if I'm going to be able to do this
4
The black crack is cut to pieces
5
I'll put some cinnamon on the noodles, and I'll put black chocolate on the cake
6
It's a cylindrical column along a long axis
7
It's not like I'm going to have to use a knife to cut my face into 10 pieces
8
Take an 8-inch cake round, like six noodles on the map, and I put the remaining four in the pie, and baked two whole rolls of bread
9
On the bottom of the oven, there's a boiler with water, and on the grill in the lower part of the oven, there's a double fermentation, about 40 minutes, twice as big, and bread on the face of an egg
10
The oven's 180 degrees preheated, about 25 minutes up and downChocolate cinnamon rolls Make Tips
When cutting the dough, divide it into 10 equal portions. Take an 8-inch round cake pan and arrange 6 pieces of dough as shown. I placed the remaining 4 pieces of dough in a pie dish, baking two full pans of bread rolls. The chocolate chunks should not be cut too large, as they will affect the texture and fermentation. Cover the surface of the bread with a layer of aluminum foil after baking for 8-10 minutes to prevent the top from browning too much.