WHAT YOU NEED

Ingredients

80 grams of high-quality flour
Two medium-sized oranges
A moderate amount of whole egg juice
Sugar flour 2T
Water 1/4 T
15 grams of raisins
60 grams of fine sugar
A little cinnamon.
1.5 grams of yeast powder
10 grams of unsalted butter
20 grams of fine sugar
1.5 grams of salt
4 grams of milk powder
10 grams of egg juice
52 grams of water
Low flour 20 grams

How TO MADE Cinnamon and cinnamon rolls

Steps 1 to 4

1. Two people washed the fruit and dried the water.

2. First cut the cassava in half, then cut it into thin slices and put it in a small pot, add white sugar;

3. Add a little water;

4. Cook over low heat until the fruit is soft and the sugar juice is sticky, and add the raisins;

Steps 5 to 8

5. Cook until the moisture dries, the filling is sticky, the fire is turned off, and cinnamon powder is added;

6. It is mixed evenly while hot and dried for use.

7. All the powder is packed into a powder wall, with liquid added in the middle;

8. Mix together until the dough is smooth and add butter;

Steps 9 to 12

9. Continue to rub until the expansion stage, resulting in a large thin film;

10. The round is collected in a pot and placed in a warm place for basic fermentation;

11. The dough is to be fermented to twice its size and tested for complete fermentation;

12. The fully fermented dough is re-drained, rolled and loosened for 15 minutes;

Steps 13 to 16

13. After loosening, the dough grows into a large square, thin at the bottom, covered with filling, and empty at the bottom;

14. Roll from top to bottom, roll into a cylinder, squeeze the bottom;

15. Cut the dough into three sections, wrap it in a film, and place it in a warm, moist place for final fermentation;

16. Re-ferment to twice the size, brush the surface of the egg, preheat the oven to 180 degrees, put in the middle layer, bake for about 15 minutes;

Steps 17 to 20

17. Add a little water to the sugar powder and stir evenly into a viscous sugar cream;

18. When the bread cools, add the sugar cream.

19.

Handy cooking tips

　　1.When laying the walls, pay attention to the sugar salt and the yeast to open the sides, try not to touch; 2.When growing a large square, pay attention to the thickness and uniformity; 3.When laying the filling, pay attention to the empty bottom, otherwise it is not easy to pinch; 4.The sugar content of oranges, if replaced with high-sugar fruits such as apples, pay attention to reducing the sugar content by half; 5.When preparing sugar cream, add a little water, gradually adjust.