Cinnamon rolls
By VicentaLakin
It's a more stale piece of bread, a fragrance of cinnamon mixed with sugar melted with sweet sweetness on the tip of the lips, which is completely different from the usual taste of bread made or sweet or salty。
Recipe Recommendations
- high-gluten flour 250 grams
- sugar 40 grams
- salt 4 grams
- skim milk powder 10 grams
- cinnamon powder 1/2 tsp of
- water 90 grams
- whole egg 75 grams
- unsalted butter 50 grams
- sweetening
- roast
- several hours
- simple
Steps for Cinnamon rolls
1
All of the pasta material, except butter, is mixed, smoothed to the surface and stretching. Add softened butter, rubbing it into the extension phase and extracting it for the first fermentation in the basin. With a little high powder on the middle finger, a hole is inserted in the centre of the face, no rebound, no fall, which means that the fermentation is complete by keeping it as it is。
2
When the basic fermentation is completed, the face is crushed and the squares grow。
3
Combining cinnamon and sugar
4
Butter insulated water melts and can also be placed in microwave ovens with a temperature of more than half an hour to melt。
5
Scratch the melted butter evenly on the face, then spread the mixed cinnamon sugar, and light pressure the cinnamon on the skin
6
Roll up the skin
7
When you're done, squeeze your fingers and close your mouth
8
Split into eight equals with a knife
9
Cut the face of the lasagna and put it in the film
10
Put your fingers on the face
11
It's twice as big as the last fermentation
12
The oven preheats 180 degrees, mid-level, 15 minutes