Cinnamon Rolls
Overview
Finally back to bread. Autumn is getting colder, so you might as well have some bread with a little more sugar and oil to make some autumn fat. Just follow. . . . Cinnamon rolls to start. In my opinion, this recipe makes better cinnamon rolls than any store-bought one. . . . Every American seems to have a regional preference. Some like sweet cinnamon buns topped with white fondant, while others like sticky rolls topped with caramel. Regardless of whether the crust is decorated with granulated sugar or caramel, what kind of nuts (usually a choice between brown sugar and pecans) are used, and whether or not raisins are included, the key to making this delicious treat lies in properly baked dough that is soft, light, tender, and slightly sweet. This recipe produces nutritious but not greasy bread because the fat content of the dough is just under 20%. In addition to shortening, eggs, sugar, and milk, there are many other nutritious foods that will soften your dough without adding fat. Having said that, it is a sweet bread after all. Sugar is also a calorie that may make you gain weight. Moreover, there is usually a thick layer of white fondant on the top of cinnamon rolls, and more than 90% of the white fondant is powdered sugar. It’s hard to imagine how sweet that thick layer of fondant would taste and how many calories it would add. Post autumn fat? . . . Original recipe makes 8-10 large and 12-16 small cinnamon rolls. The amount is too big, so I only use 1/3 of the amount to make 5 small rolls. The white fondant is really curious, but I'm afraid it will be too sweet. It doesn't hurt to make a little bit and spread it on one or two pieces of bread. Later I discovered that the little fondant I had prepared, which I thought was a lot, was actually only enough to spread one piece of bread, and perhaps not even a thick layer. As the bread cools, the fondant condenses on the surface, making it look like an unmelted snow mountain. Eat it. . . I probably didn’t bite much fondant in the first bite, and didn’t feel much. However, as I took each bite, there was only one feeling that became stronger and stronger – sweetness! Too sweet! Madam is so sweet! Unfortunately, I only applied one. I couldn't bear the rich sweetness. . . .
Tags
Ingredients
Steps
-
Dough ingredients: 30 grams of sugar, 2 grams of salt, 26 grams of butter, 15 grams of eggs, 1/3 tsp of lemon zest, 150 grams of high-gluten flour, 2 grams of dry yeast, 90 ml of milk
-
Pour the sugar, salt, and butter into a bowl,
-
Mix well
-
Pour the rest of the dough into the bread pan
-
Start the dough mixing program and stir evenly
-
Add butter mixture and stir for about 20 minutes
-
Can pull out the film
-
Place in a large bowl and ferment for about 2 hours
-
Cinnamon sugar: 1.5 tsp cinnamon powder, 32.5 ml sugar
-
Pour cinnamon powder into sugar
-
Mix well, mix well, and set aside
-
Let the dough double in size
-
On the counter, roll out into a 20x23 cm rectangle
-
Covered with cinnamon sugar
-
Roll up
-
Cut into sections about 3-4 cm thick
-
Place the cut side up, place on a baking sheet, and ferment for about 90 minutes
-
Fondant syrup: 40 ml powdered sugar, 5 drops lemon juice, 4 ml hot milk
-
Pour lemon juice and milk into powdered sugar
-
Blend quickly until thick and smooth paste forms, set aside
-
Let the dough double in size
-
Put in the oven, middle layer, heat up and down at 175 degrees, bake for about 15 minutes
-
When the surface turns golden brown, take it out of the oven and let it cool in the baking pan for 10 minutes
-
While hot, use a spoon to brush the white fondant syrup onto the surface
-
Place on a drying rack to cool
