Either the clarity of the white toast or the intensity of the cinnamon roll, the taste of preference always collides from the two extremes.The rich texture of the cinnamon rolls looks delicious, the composition of the sticky dough is soft and elastic, the aroma and sweetness of the cinnamon peel is rampant throughout the mouth, and each bite can't help but chew for a few more minutes before swallowing.How can the little friends who are willing to add cinnamon to their coffee not love it!

WHAT YOU NEED

Ingredients

45 grams of sugar
7 grams of salt
78 grams of unsalted butter
Eggs 46 grams
454 grams of wheat flour
280 grams of milk
6.2 grams of quick yeast
50 ml of white sugar used to make cinnamon sugar
22.5 ml of cinnamon powder

How TO MADE Cinnamon rolls

Steps 1 to 4

1. Weigh the ingredients according to the recipe and open them separately.

2. The salt, sugar, and butter are stirred at high speed in a paste head, using a stirring stick to mix the sugar, salt, and butter together by hand.

3. Salt, sugar, and butter are mixed to this state.

4. Other ingredients than white sugar and cinnamon powder used to make cinnamon sugar are poured into a mixing bowl and stirred with a paste head until they become spherical.

Steps 5 to 8

5. Or handmade and made into dough.

6. Stir again with a hooked head at low speed for 10 minutes and pass the thin film test.

7. Sprinkle oil in the bowl, put the dough in it to form a smooth dough, cover it with a preservative film, and wake up for about 90 minutes.

8. When the dough is doubled to the previous size, and the hole is not shrunk with a finger stained with flour, it is finished for the start of the dough.

Steps 9 to 12

9. Mix cinnamon with sugar and cinnamon powder.

10. The dough is baked into a 36 cm long, 30 cm wide doughnut, sprinkled with cinnamon sugar.

11. It's just a little bit of a photo shoot, and it's all over the place.

12. Rolled into rolls

13. The bread rolls are cut into 4 cm high slices, and in order to prevent the rolls from spreading during the second awakening, the counterpart can be touched.

14. The second awakening lasted 90 minutes.

15. It grows twice as big and can be baked.

16. 177 degrees and 17 minutes.

17. My practice is to brush the egg juice after the first five minutes (outside the recipe), continue baking for five minutes, brush the egg juice again, and then continue baking for seven minutes.

18. In the middle, the pan can be rotated 180 degrees depending on the baking situation.

19. This is the big, sticky dough that you want! It tastes soft and elastic.

20.

Handy cooking tips

　　Milk is heated slightly to a warm temperature so that the yeast is fully activated and the butter is at room temperature.