Ingredients: 250g high flour, 130g milk, 25g sugar, 25g butter (40g original formula), 4G yeast, 1g salt, 1 egg (55g)
Stuffing: 40g butter, 40g fine granulated sugar, 5g cinnamon (the oil, sugar and cinnamon of the original formula are higher, I’m afraid fat will reduce the oil and sugar)
Coating liquid: a little egg liquid
Practice of cinnamon roll in Sweden
1. The yeast was fused with warm water (about 35 ℃) and kept still for five minutes. At the same time, other materials were prepared
2. After the dough material, the oil method knead the dough to the film. In fact, knead it to the expansion stage. I like kneading it to the complete stage
3. Put the kneaded dough into the oiled basin and ferment it to 2.5 times the size at about 28 ℃
4. In the process of dough fermentation, prepare the sandwich of bread
5. Sandwich method: soften butter, add sugar and cinnamon powder, no need to melt sugar
6. Take out the dough and let it stand for 15 minutes
7. After standing, roll the dough into a rectangle about 5-5mm thick
8. Spread cinnamon on the dough evenly
9. Roll up the dough, cut it into 1.5-2CM thick dough with a knife and ferment it in a baking pan
10. Put the baking tray in the environment of 38 degrees and 80 degrees humidity, ferment it to 2.5 times of the size, then take it out and coat it with egg liquid
11. Preheat the oven 180 degrees for 20-25 minutes, depending on the temperature of the oven and the size of the dough
