Whole wheat brown sugar cinnamon roll
Today, I share a delicious brown sugar cinnamon roll.1. Because each kind of flour has different water absorption, if the dough feels dry, you can add a little more water or milk. You can control 80g-100g by yourself. Add it slowly depending on the situation.2. I put 10g butter, but I don't mind without sugar.3. The oven is Bertie pe3040gr.Thanks to Switzerland for providing the formula without sugar
Step 1 . Put all ingredients on the plate.
Step 2 . Knead all the dough ingredients until smooth, and ferment at 30 ℃ for 35 minutes in baicui oven.
Step 3 . While waiting, make stuffing and chop 2 pieces of brown sugar.
Step 4 . Dice apples.
Step 5 . Stir well with cinnamon powder and set aside.
Step 6 . Take out the fermented dough (2 times larger).
Step 7 . Knead the dough and exhaust into a rectangle.
Step 8 . Spread the filling and leave the edge blank.
Step 9 . Roll it up.
Step 10 . Pinch both sides and closing.
Step 11 . Cut into 6 equal parts evenly.
Step 12 . Flatten into a circle with your palm.
Step 13 . Leave some space between the dough on the baking pan. Put the baking pan into the oven for two times, ferment at 35 degrees for 35 minutes (1.5 times large). Take out the fermented dough, preheat the oven at 175 degrees, and bake at 175 degrees for 10 minutes.
Step 14 . Take out the egg brushing liquid, sprinkle it with coconut slices or broken nuts, and bake it for 5 minutes out of the oven (the egg brushing liquid is more beautiful, and those who do not brush the egg liquid can directly bake in the oven at 175 degrees for 15 minutes).
Step 15 . It's coming out.
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