Cinnamon rolls
By VicentaLakin
Cinnamon rolls have been growing grass for a long time, and just last week I went to the supermarket to see some cinnamon for sale, and I bought a bag of bread, and today I'm so curious about the taste of cinnamon bread
Recipe Recommendations
- high-gluten flour 225G
- milk 120g
- whole egg liquid 23g
- fine sugar 18g
- butter 23g
- yeast powder 3g
- cinnamon powder 4g
- brown sugar powder 28g
- salt 2g
- sweetening
- roast
- several hours
- ordinary
Steps for Cinnamon rolls
1
Bread materials other than butter are placed in the bread machine (in the order of liquids and powder) and a hole is dug in the middle of the flour, the yeast is poured in, the flour is activated and the flour is programmed。
2
Some 15 minutes later, the pasta formed and the butter was added to the face。
3
It continues to be rubbing for about 20 minutes, with smooth and long surfaces and can pull out thin film。
4
Collapse the noodles and continue to be twice as big in the bakery, with the finger pierced with flour, so that it does not collapse。
5
Take the noodle out of the exhaust round and cover it up for 15 minutes。
6
Put red sugar powder and cinnamon powder in small bowls and mix them evenly。
7
It grows about 30 centimetres wide, with a rectangular shape of about 24 centimetres wide, brushing water with a smooth brush and leaving about 1-1.5 centimetres above。
8
It's a little bit more than a little bit more than that。
9
Roll up from the bottom。
10
When the noodles were rolled, they were squeezed and placed down。
11
Cut the rolled face into six equals with a scratch or a knife。
12
Puts well-divised noodles in a goner, sorts out a little bit of the shape of the lower lump。
13
Put the noodles in the oven for a second fermentation, open the oven fermentation function, set fermentation temperature at 35 degrees, and remember to put a bowl of warm water on the bottom of the oven to increase humidity。
14
Take out the good two noodles and the oven is 180 degrees preheat for 5-8 minutes。
15
The noodles continue to be placed in the middle of the preheated oven with a fire of about 180 degrees and 20 minutes. (Specific baker temperature and timing should be adjusted to the individual ovens so that the bread can be painted with tin paper to prevent the colours from roasting deep)
16
You can eat when you're cool。
17
It's the first time it's made cinnamon rolls, but it's drawn to its scent。
18
The finished chart。
19
The finished chart。
20
The finished chart。Cinnamon rolls Make Tips
1. Bread paper membrane is 9 cm in diameter. It's not too tight for rollers, it's just a little too tight, too tight for fermenting space, and the middle is easily squeezed out, so the suggested roll is a little looser。