When making cinnamon bread rolls, the sticky bread rolls are set aside.Although it's good for cinnamon, the 0.6 cm thick caramel syrup is discouraging.In addition to the oil, the caramel syrup is sugar, and it only reminds you of the previous sentence, "The fat in it grows right up to your hips".Although it's not a word for sticky bread rolls.I don't like sweet bread, especially sweet bread that's heavy with oil and sugar.But the practice of baking the dough on caramel syrup, then flipping the surface over the bottom, and the taste of cinnamon, is really a temptation.It's getting colder, and this sweet bread seems to be providing the warmth of the cold.Try it in small portions, only use 1/3 of the dough, only take 1/5 of the caramel syrup, don't apply 0.6 cm thick, thin layer, see the effect on the bottom.Five small rolls, which should have covered the entire grill with caramel syrup, were only thinly smeared on each dough.Let's take the one in the middle, half a centimeter thick, and see what the difference is between thick and thin.In such a stingy way, one-fifth of the carrot syrup is left over, most of it.The next problem that will be faced is what to do with the remaining syrup? It is better to store the remaining part in the refrigerator for the next use, it can be stored in a sealed container for several months.Watching the caramel syrup turn into a brown earthenware in the burning oven, rolling around, I instantly understood why such a thick layer of caramel syrup was applied to the baking tray. After melting, the bottom of the dough would sink into it, as if fried in a shallow sugar oil pan, and the baking would end, with caramel on the bottom, top and sides.This is definitely not the effect of a little bit of thin caramel syrup that you apply yourself.Moreover, due to the low temperature, there is too little caramel syrup, and after baking, the syrup that flows out of the pan quickly coagulates into blocks, making it impossible to carefully apply the flowing syrup to the bread with a razor blade.But think about the oil, think about the sugar, even a little bit of caramel on the surface is enough.Or leave it to the imagination, if it's sweetened, you'll probably never think about it.

WHAT YOU NEED

Ingredients

32.5 ml of sugar
26 grams of butter
15 g of eggs
1/3 teaspoon of lemon peel
150 grams of starch
2 grams of dry yeast
88 ml of milk
45 grams of butter
1/3 teaspoon of salt
132.5 ml of sugar
1.5 teaspoons of cinnamon powder
Walnuts in moderation
Dried grapes in moderation
223.5 ml of sugar
Red sugar 23.5 ml
0.5 ml of salt
23.5 ml of corn syrup
3 ml of lemon juice

How TO MADE Scrambled eggs

Steps 1 to 4

1. Ingredients: 32.5 ml of sugar, 1/3 teaspoon of salt, 26 grams of butter, 15 grams of eggs, 1/3 teaspoon of lemon peel, 150 grams of high-fiber flour, 2 grams of dry yeast, 88 ml of milk, cinnamon sugar: 132.5 ml of sugar, 1.5 teaspoons of cinnamon powder Fruits: walnuts and raisins, 23.5 ml of sugar, 23.5 ml of red sugar, 3 ml of lemon juice, 45 grams of butter, 0.5 ml of corn syrup and 23.5 ml of sugar

2. Pour the dough into a bowl with sugar, salt, and butter.

3. Stir evenly

4. Flour, yeast, eggs, lemon peel, milk poured into the barrel

Steps 5 to 8

5. Start and surface procedures, mixing into groups

6. Added to butter mixture

7. Repeat the process and stir until the film is pulled out.

8. Roll, put in a bowl, and do basic fermentation

Steps 9 to 12

9. Pouring cinnamon powder into sugar 1

10. Mixed evenly, standby

11. Pour sugar, butter, salt, and red sugar into the bowl.

12. Mix for 2 minutes in an egg mixer.

Steps 13 to 16

13. Added corn syrup

14. Pour into the lemon juice

15. Continue stirring for about 5 minutes until the syrup is soft and fluffy.

16. Back up

Steps 17 to 20

17. Growing up

18. It's a rectangle that measures 23 by 18 centimeters.

19. Evenly covered with cinnamon sugar

20. Rolled up

Steps 21 to 24

21. Cut to 5 points

22. The incision is placed upwards

23. Apply caramel syrup to the pan, preferably fill the pan with 0.6 cm thickness

24. A little walnut and raisins on the surface

Steps 25 to 28

25. Put the dough on the syrup.

26. Cover with a preservative film and do the final stirring until the dough is twice as large as the original.

27. Put in the oven, medium layer, heat up to 177 degrees, bake for about 20-30 minutes

28. The surface becomes golden brown, baked, cooled in the oven for 5 to 10 minutes

29. Turn it over in another toaster, and apply the flowing syrup to the bread with a knife.

Handy cooking tips

　　The fermentation time needs to be adjusted according to the actual temperature.To achieve the effect of the original version, it is best to coat the grill with caramel syrup and thickness up to 0.6 cm.The baking time and fire strength need to be adjusted according to the actual situation.