Cinnamon rolls
By VicentaLakin
The cinnamon smell, I don't like it. Sometimes I see friends like to put them in mocha coffee. But this cinnamon bread began to melt with warmer cinnamon and sugar, slowly blended into the bread tissue, emiting a very unique scent, and baked bread, in addition to the scent, with brilliance, sweetness and the confidence of many friends。
Recipe Recommendations
- high-gluten flour 250g
- fine sugar 40g
- butter 50g
- skim milk
- milk powder 10g
- cinnamon powder 5g
- dry yeast 4g
- salt 4g
- eggs 70g
- egg liquid 15g
Steps for Cinnamon rolls
1
Post-oil (with the exception of salt and butter), mixing of key materials to stop the stretching
2
Add Salt
3
Add butter4
The first fermentation takes about an hour and the surface is able to spray some water to keep the surface dry。
5
The fermented pasta is about two times larger than the original size, and a hole is inserted in the middle of the group with a high powdered finger。
6
it grows in a square of about 35 *25, with softened surfaces of 15 g butter, with no coating of the sides。
7
Cinnamon with sugar
8
Put cinnamon on the skin with butter
9
Roll it up
10
Based on the example of the molds that were ready in my home, I could cut them and put them in a cardboard box. I cut them with a pizza。
11
Cuts up, fermentation for a second time for 40 minutes, after which the surface is coated with egg fluid. The oven is preheated for five minutes at 180 degrees above and below the middle and 20 minutes。