Sticky bread roll

2024-12-10 14:59:00 81

When making cinnamon bread rolls, set aside the sticky bread rolls. Although it has its own fondness for cinnamon, the "0.6cm thick caramel syrup" is daunting. Caramel syrup, which contains both oil and sugar, only reminds people of the previous sentence - 'The fat it contains will grow directly to your buttocks'. Although this is not meant to refer to sticky bread rolls< br>

Details of ingredients

Sugar32.5 milliliters
salt1/3 small spoon
butter26 grams
Eggs15 grams
lemon zest 1/3 small spoon
High gluten powder150 grams
Dry yeast2 grams
milk88 milliliters
Sugar32.5 milliliters (1)
Cinnamon powder1.5 spoons
Brown sugar23.5 milliliters
salt0.5 milliliters
butter45 grams
corn syrup23.5 milliliters
lemon juice3 milliliters
Sugar23.5 milliliters (2)

Technique

difficultySimple
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Sticky bread roll

1. Dough ingredients: 32.5 milliliters 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 gluten flour, 2 grams of dry yeast, 88 milliliters of milk, 132.5 milliliters of cinnamon sugar, 1.5 teaspoons of cinnamon powder. Fruit ingredients: appropriate amount of walnuts and raisins. Caramel syrup: 23.5 milliliters of sugar, 23.5 milliliters of brown sugar, 3 milliliters of lemon juice, 45 grams of butter, 0.5 milliliters of salt, 23.5 milliliters of corn syrup
2. Pour the sugar, salt, and butter from the dough into a bowl together
3. Stir evenly
4. Pour flour, yeast, eggs, lemon peel, and milk into the bread bucket
5. Start the dough mixing program and stir into a ball
6. Add butter mixture
7. Repeat the dough mixing process and stir until the film can be pulled out
8. Roll it round, put it in a bowl, and perform basic fermentation
9. Pour cinnamon powder into sugar 1
10. Mix evenly and set aside for later use
11. Pour caramel syrup into a bowl with sugar, butter, salt, and brown sugar
12. Use an egg beater to beat for 2 minutes
13. Add corn syrup
14. Pour in lemon juice
15. Continue stirring for about 5 minutes until the syrup becomes soft and fluffy. spare
16. Dough growth
17. Roll it into a rectangle measuring 23x18 centimeters,
18. Spread cinnamon sugar evenly
19. Roll up
20. Cut into 5 equal parts
21. Place the incision upwards
22. Apply caramel syrup to the baking tray, preferably covering the tray to a thickness of 0.6 centimeters
23. Sprinkle a small amount of walnuts and raisins on the surface
24. Place the dough on top of the syrup
25. Cover with plastic wrap and let it rise until the dough has doubled in size
26. Place it in the oven, in the middle layer, on high and low heat at 177 degrees Celsius, and bake for about 20-30 minutes
27. The surface turns golden brown, remove from the oven, and cool in a baking tray for 5-10 minutes
28. Pour it upside down into another baking tray and use a spatula to apply the dripping syrup onto the bread