raisin cinnamon
By VicentaLakin
Ever since I learned how to make bread, I've never been outside to buy it again, and I've spent the day rubbing my face, and it's a good family bread. Although sometimes it's a bit too big to be distracted, or it's not particularly perfect to create a new thing on its own, the whole family is very good at it. Today's raisin cinnamon roll looks a little darker because of the “difficult” of sugar and cinnamon in the raisin. Sweet raisins and luminous cinnamon tastes unique and addictive, and the whole family, four people, loves it most for breakfast. Even though cinnamon, which is easy to burn in summer, is not suitable, the amount of 10 grams is allocated to every bread, and it is not much, and it is accepted. And that's how it tastes so good, even in summer。
Recipe Recommendations
- high-gluten flour 50 grams
- dry yeast 0.5 grams
- cold water 50 grams
- butter 20 grams
- surface brushing egg liquid appropriate amount
- salt 4 grams
- white sugar 10 grams
- cinnamon powder 10 grams
- raisins 200 grams
- sweetening
- baking
- several hours
- ordinary
Steps for raisin cinnamon
1
The main pasta material and the Polish species are ready: Polish seeds are made hours in advance and cold water can be replaced with milk of 10-20 grams, which is less sugar, which can be increased by 15-30 grams depending on the preference appropriate; and raisins are immersed with rum earlier or with cold water。
2
Inverted to produce Polish species a few hours in advance: 50 grams of condensed flour, 0.5 grams of dry yeast, 50 grams of cool water, evenly mixed, fermented under room temperature, with visible size bubbles; also cooled and fertilized refrigerators, with better flavors, after a clear expansion of the room temperature; very soft Polish bread, which slows the ageing level; and the condition of the noodle group is decided without looking at time。
3
With the exception of butter, the main grouping material and the Polish species were poured into the scavenger。
4
It's a low-speed mix, then a middle speed, and then a thick film, then butter。
5
First, the butter is pumped into the noodles at a low speed, and then the noodles are slender, soft, non-coated, and a piece of noodle is able to produce transparent and flexible film。
6
Noodles are rounded, placed in a basin, protected by film; it is now summer and can ferment at room temperature。
7
Handle the raisins when they ferment: add 10 grams of cinnamon to the soft raisins, and mix it evenly; you can eat it in winter spring. Add some cinnamon powder, which has a chilling effect; it's fine with cinnamon in summer; it's fine without cinnamon。
8
When the dough is twice as big, the finger-tip flour piercs the top of the flour, does not collapse, does not shrink, and the fermentation works。
9
The noodles are removed, the exhausts are softly beat, the rectangular strips of about 40 and 30 squares grow, and the cinnamon raisins are spread evenly on the face, with white on their surroundings。
10
Scroll from bottom to top, sealed。
11
Cutting into small agents of equal size, both ends of irregular facial agents can be combined。
12
Faces are cut up, placed on a non-cluctuous dish, and fermented naturally in the oven; when the weather is cold, the oven can be fermented with a bowl of hot water to increase humidity。
13
The pasta is 1.5 - 2 times the original hour and comes out of the oven with a small amount of egg fluid on the surface; after the preheating of the oven has been completed, the bread is sent into the oven and the fire is 190/200, 15 minutes, and the hanger is laid on the oven until it is warm。
14
raisin cinnamon rolls, soft bread, fragranceraisin cinnamon Make Tips
1. If there is a mould, the roll may be placed in the mould and made more patterned; 2. raisin cinnamon may be replaced with other materials, such as apple cinnamon, ham onions, etc., which may be sweet salt; 3. Polish flour is generally 25 per cent of the amount of flour on the home page; 4. The temperature and timing of the roast is adjusted to the actual circumstances of the use of the oven and the thinness of the roll。