Little snail cinnamon rolls
Overview
Today I will share with you how to make a small snail cinnamon roll. The technique is very simple, just slightly transform an ordinary cinnamon roll into a little snail cinnamon roll! Cute and delicious!
Tags
Ingredients
Steps
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80G granulated sugar and 4G cinnamon powder, mix well and set aside.
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Mix high-gluten flour 200G sugar 20G salt 4G baking powder 3G unsalted butter 15G milk 130ML cinnamon powder 3G and knead into a smooth dough that can be stretched. Leave it for about an hour for the first fermentation. After the first fermentation is completed, gently press out the internal air and knead it into a round shape again.
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Roll the dough into a rectangular sheet about 45CM wide and 20CM wide. Spread a layer of melted butter on top.
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Sprinkle the cinnamon sugar mixture evenly over the top.
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Roll up.
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Cut into small pieces about 3cm wide.
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As shown in the picture, roll up a small part of the joint to make the head of the snail, and use the remaining large roll to make the body of the snail.
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Place in a paper bowl and flatten slightly to make the inside more compact. Then leave it for about 30 minutes for the second fermentation.
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After the second fermentation is completed, brush with a layer of egg liquid.
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Preheat the oven to 210 degrees and bake for about 13 minutes.
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Once cool, paint eyes with black and white chocolate. And use fried thin noodles as tentacles. It looks really cute and tastes great. Children will definitely like it very much.
