Cinnamon croissants
By VicentaLakin
I wanted to try cinnamon bread, and this time I bought cinnamon, and I did it, and it was really good, and the cinnamon smell was so special, and it was the first time I tried. This bread is as many rolls as possible when it's curled up, and that level is a lot more and better. It also has more salt than the usual bread, and the sweet taste of sweet is a little salty, and it doesn't get tired. It's very colorful this time, and I like it when it comes out of the oven with some sugar powder. The bouquet looks like it's the right size for the festival
Recipe Recommendations
- milk fragrance
- baking
- several hours
- senior
Steps for Cinnamon croissants
1
Milk with heat, sugar, yeast, mix。
2
For a few minutes, yeasts form fine foams on the milk surface。
3
Combining the binds。
4
I don't know。
5
Put all the material in the toaster。
6
Shaved face to form a smooth, single-faced face (membrane)。
7
The cover is wet and fermented twice as much in warmth。
8
The fermentation is finished, and a little bit of the air is drained out, rounded up, and a little bit of the growth square。
9
Smash the clamps on the dough。
10
Scroll from the wide side into a long strip。
11
Cut through the middle with a knife, not a cut。
12
Crush both sides together and cut them up。
13
And then put the baked bread in a circle of oilpapers。
14
Another fermentation of about 20 minutes, 190 degrees, roasting for about 35 minutes, and some sugar powdered decorations。