Cinnamon rolls
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- white sugar 25 grams
- salt 4 grams
- dry yeast 3 grams
- eggs 38 grams
- butter 38 grams
- water 125 grams
- melted butter appropriate amount
- Cinnamon sugar: white sugar 70 grams
- Cinnamon sugar: cinnamon powder 2 tsp
- Surface brush liquid: whole egg liquid appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Cinnamon rolls
1
Material collection
2
First, use half the water in the formula to melt the yeast
3
Sugar and flour are evenly mixed
4
Put it in the egg and mix it evenly
5
Pour in yeast and mix it evenly
6
Put the flour on the table, rub it in the water
7
Let's start by rubbing the surface with rough noodles and adding butter
8
Keep rubbing and rubbing to the stretch that pulls out the film
9
Put the rubbed noodles in the pot, cover them up, and the first fermentation at room temperature
10
In about an hour, the noodles fermented to 2-2.5 times the original size, with flour on one of the chopsticks, and a hole in the top of the dough
11
The fermented noodles take out the exhausts, cover the film, and the room temperature is loose. Fifteen minutes
12
Prepare the pie while the noodles are loose
13
Cinnamon powder and sugar are weighed, evenly mixed
14
The proper amount of butter is put in the bowl and the insulated water melts
15
Dry powder on the board, loosely fine noodles, sprouts of squares with a stick
16
Turn over and brush the melted butter
17
Spill cinnamon
18
Roll them up and down
19
He cut it in eight pieces
20
Roast-painted paper, put the bread in the plate, cut the face up and flatten it
21
Second fermentation in warm and wet
22
After the second fermentation, the surface is covered with full egg fluid
23
The oven preheats 180 degrees, mid-level, top-fire, 15 minutes