Soft and sweet cinnamon croissants

Soft and sweet cinnamon croissants

Introduction:

"A few days ago, I bought a bottle of cinnamon powder for my children to make apple pie. Besides making apple pie, I wonder if I can add some fragrance to bread or cake. When you have an idea, you start to take action. The first test is this kind of bread. On the basis of the original bread, cinnamon powder is added. It tastes like a trace of fragrance. "

Production steps:

Step 1: put the materials other than salt free butter into the bread barrel in order, start the dough blending procedure, knead the dough until smooth, add butter, continue to start the dough blending procedure, knead to the expansion stage, ferment the kneaded dough to 2 ~ 3 times of the size, and put the fermented dough on the cutting board for exhaust

Step 2: after exhausting the dough, divide it into 22 equal parts (40g / piece) and let it stand for about 10 minutes

Step 3: take one of the dough and roll it into a long oval shape

Step 4: roll the dough from one end to the other with both hands, and then bend both ends slightly to set

Step 5: make the remaining dough in this way

Step 6: after all the dough is ready, ferment at room temperature for about 1 hour. After fermenting to twice the size, brush the surface with egg liquid

Step 7: preheat the oven 180 degrees, and bake for 15 minutes

Materials required:

Lemonade: 265g

Salt: 4G

White granulated sugar: 45g

Egg yolk: 2

High gluten flour: 500g

Cinnamon powder: 4G

Yeast: 8g

Salt free butter: 45g

Note: 1, no lemonade, you can directly use water instead of 2, bread shape can be arbitrary 3, baking temperature and time according to their own oven flexible adjustment

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet