Cinnamon Roll Wheel
1.
Ready to work:
a. Cut the butter into small cubes of 1cm and refrigerate in the refrigerator
b. Mix the materials in A and sieve into the container;
2.
Add diced butter to container A, squeeze it with two fingers, rub the butter with your palms to make the butter finer
3.
Pour 3/4 of the milk in step 2, and use a spatula to cut and mix. Then add all the remaining milk and stir in the same way;
4.
After the whole becomes wet, take it out calmly, press it into a piece of dough by hand, cut and mix it with a spatula, and superimpose it, repeat the operation 2-3 times (in order to create a sense of hierarchy);
5.
Cover the dough with plastic wrap, and roll the dough into a 12cm*16cm rectangle (though I made it into a square...);
6.
Sprinkle the filling of B evenly and use the back of the spoon to fill it up;
7.
Roll into wheels from the inside to the outside. After rolling, use your fingers to fold the edge tightly and seal it. Cut into 6 equal parts with a knife, put them in an aluminum foil cup, and put them on the baking tray;
8.
Bake for 20 minutes in a preheated oven at 200 degrees.
9.
Sugar coating production:
The powdered sugar is mixed with instant coffee, and a small amount of water is added several times to make a sugar coating. Pour icing sugar on the freshly baked cinnamon wheel and sieve a layer of powdered sugar with a strainer.
Tips:
1. Cover with tin foil if you feel the color is dark during baking.
2. My mold is the egg tart mold, but in the book it seems to be Brioche's small bread mold (the one is more beautiful!).
3. The shape of my roll this time is not very good, everyone try to roll it into a rectangular shape.
