Cinnamon rolls: Swedish folk food

Cinnamon rolls: Swedish folk food

Introduction:

"October 4, cinnamon roll day, is also Sweden folk custom day, one of the representative delicacies" Seagull canteen "about the movie food, about cinnamon roll, never forget their beautiful appearance when making cinnamon roll, their enthusiasm for food, joy, let people fall in love with this kitchen, we are often attracted, since writing a food blog, I am also deeply involved, more and more concerned about food If I have a cafe that only sells coffee and limited cinnamon rolls, not everyone knows the fragrance of cinnamon

Production steps:

Step 1: after the base dough is smooth, add softened butter and continue to knead the dough

Step 2: take appropriate amount of dough to detect gluten, and make it transparent without breaking

Step 3: apply a little oil on the container and dough, cover with wet cloth or plastic wrap and ferment once

Step 4: after fermentation to twice the size, take out the exhaust gas

Step 5: roll the dough into 35cm * 70cm, about 0.5cm thick, cover it with plastic film and let it stand for 20 minutes

Step 6: prepare cinnamon sugar and melt butter; mix cinnamon powder and brown granulated sugar evenly

Step 7: apply proper amount of melted butter on the dough

Step 8: Sprinkle cinnamon sugar evenly, leaving about 2cm on the wide side

Step 9: curl the edge, leave a blank place as the end, slightly reshape

Step 10: apply the remaining butter on the mold

Step 11: cut the dough into 10 equal parts (only 8 parts can be put in the mold, and the other two parts are not patted), and ferment in a warm place for about 30 minutes

Step 12: prepare the raw materials for brushing and frosting, preheat the middle layer of oven in advance, heat up and down 180 degrees (bake 180 degrees for about 30 minutes)

Step 13: second ferment the dough

Step 14: brush the egg liquid before entering the oven

Step 15: mix the powdered sugar and milk well to make a frosting, and pour it on the slightly warm bread

Step 16: cool to translucent color, icing hard

Materials required:

A basic dough high gluten flour: 200g

A basic dough low gluten flour: 50g

A basic dough milk: 135g

A basic dough whole egg liquid: 25g

A basic dough sugar: 40g

A basic dough salt: 3G

A basic dough yeast: 3G

A basic dough butter: 25g

B cinnamon sugar cinnamon powder: 7g

B cinnamon red granulated sugar: 40g

B cinnamon butter: 20g

C whole egg liquid: 30g

C. surface water: 5g

D icing powder: 50g

D frosted milk: 20g

Note: about the bread brush face, about last year from a book, recorded in the notebook, want to share with you one, brush face: * the skin looks more shiny, sometimes make the skin color deeper, depending on the degree of brush face; * can also stick the seeds on the dough, such as sesame, oatmeal, etc. * Note: after the dough brush face, it is easy to brush There is no need to spray water (water will darken the crust of bread and affect the brushing effect) * second brushing. Before baking and after baking, you can also brush the dough before fermentation * cut the dough, and after brushing, the inside of the incision is in sharp contrast with the epidermis. 3. Type of brushing: crisp epidermis: water (spraying or brushing); some powdery and chewy rough epidermis: flour (sprinkling); 3; Soft skin: melted butter clarified (brush surface); crisp golden brown skin: 2 tbsp egg white and 1 / 2 tbsp water mixed and dispersed (ideal sticky brush surface material for sticking seeds); moderately shiny golden skin: 2 tbsp egg liquid and 1 tbsp water mixed and dispersed; shiny dark golden brown skin: 1 tbsp egg yolk and 1 tbsp heavy cream mixed and dispersed For medium shiny golden brown skin: 1 tablespoon egg yolk and 1 teaspoon milk; for very shiny hard skin: 11 / 2 teaspoons corn starch and 6 teaspoons water. Stir corn starch with 2 tablespoons of water, boil the remaining 1 / 4 cup of water, pour in corn paste and stir, cook over low heat for about 30 seconds, or the mixture becomes thicker and transparent. Cool to room temperature, brush the surface before baking, and brush again while hot after baking. In addition to spreading water evenly in a small bowl, you'd better keep the moisture content of the dough in a large bowl The problem of time practice, after baking, my curling technology exposed * a little water is stuck in the blank, which can better bond with the dough * about icing, don't like it, can be omitted

Production difficulty: simple

Baking technology

Production time: several hours

Taste: sweet