Warm cinnamon roll(nuan nuan rou gui juan )

Warm cinnamon roll

Introduction:

Production steps:

Step 1: soften butter at room temperature, add sugar and cinnamon powder, mix well and set aside

Step 2: knead the dough to the expansion stage by the post oil method, ferment the dough to twice the size, roll the dough into a rectangle after exhausting, spread cinnamon stuffing on the surface evenly, and sprinkle with raisins

Step 3: roll and cut into 10 sections. I put 8 of them into the 8-inch round mold

Step 4: ferment twice to twice the size, brush the egg on the surface, put it into the oven with 180 degree preheating, bake the lower layer at 180 degree for 20 minutes, and then squeeze the icing on the surface

Materials required:

High flour: 250g

Dry yeast: 3 G

Soft sugar: 40g

Salt: 2G

Milk powder: 10g

Egg liquid: 38g

Water: 120g

Butter: 20g

Stuffing: right amount

Cinnamon powder: 2ml

Raisins: moderate

Surface decoration icing: appropriate amount

Powdered sugar: 60g

Note: my Sina food blog address http://blog.sina.com.cn/94tutaitai

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nuan Nuan Rou Gui Juan