Cinnamon Twist Roll
1.
Prepare the dough ingredients, add the unsalted butter to the dough to soften at room temperature.
2.
Pour room temperature milk and yeast powder into the mixing bucket of the chef's machine, and let it stand for a while.
3.
Sift the flour, cinnamon powder, sugar, and salt.
4.
4. Pour the flour mixture from the previous step into the mixing bucket, add the eggs and start the cook machine to knead the noodles.
5.
After mixing into a smooth dough, add the softened butter and stir until fully incorporated.
6.
Put the mixed dough into a large bowl and cover with plastic wrap.
7.
Put it into the middle layer of the ATO-E45G oven, select the fermentation program, set the temperature to 30 degrees, and the time to 40 minutes to start. Using oven to ferment the dough, the temperature control is more accurate, and the fermentation is faster than room temperature, which saves time.
8.
Make the filling while the dough is about to rise.
9.
Cut the stuffed unsalted butter into small pieces, soften at room temperature, mix with all the ingredients and stir well, set aside. The egg liquid should be added in small amounts one by one until the filling is easy to spread.
10.
At this time, the dough that has been fermented in the oven has expanded to twice its size, and the first fermentation is over and it can be taken out of the oven.
11.
Put the dough on the chopping board, knead it evenly, and roll it out into a 30X40cm rectangular dough.
12.
Spread the filling evenly on the dough sheet with a spatula.
13.
Fold the dough sheet in three horizontally as shown in the figure.
14.
Roll out the folded dough sheet gently, and divide it into 12 equal parts with a knife.
15.
Take one, pinch both ends with both hands, and twist it in different directions until it stops.
16.
Take one end as the center and roll the other end around it, pinch the head and tail ends together on the back to prevent them from falling apart during secondary fermentation and baking.
17.
Twist all the cinnamon rolls in this way and place them on a baking sheet lined with greased paper, leaving a suitable place in the middle of each. The bakeware of this oven is a non-stick bakeware, which can be placed directly on it, but it is easier to clean up if it is lined with greased paper.
18.
Put it back in the middle of the oven and continue to ferment at 30 degrees for about 30 minutes.
19.
19. While the cinnamon rolls are fermented for the second time, make crumbs. Mix all the ingredients used to make the crumbs. The butter does not need to be softened, just cut into small pieces when frozen.
20.
Rub them into loose pellets with your hands and put them in the refrigerator for later use.
21.
Take the second-fermented cinnamon rolls out of the ACA oven, brush the surface with a little egg yolk liquid (the remaining egg liquid when making the filling is fine), and then sprinkle the crumbs on top.
22.
Preheat the ACA oven to 180 degrees, put the baking tray on the upper middle level, turn on the hot air mode, heat the upper and lower pipes at the same time, bake for 12-15 minutes, then move to the upper level, and bake at 200 degrees for 3 minutes to color.
23.
Take it out after baking, you can see that the color is very even and beautiful, eat it while it is hot, or keep it sealed after cooling.
Tips:
1. This ATO-E45G oven will continue to emit a "di di" beep after the set program is completed, and it must be stopped manually. This is very considerate. Even if you go to work on other things while the dough is fermenting, it will not cause excessive fermentation because you forget the time. And when the oven is preheating, the word "preheating" will also be displayed, so novices can quickly grasp the usage.
2. The surface of traditional cinnamon rolls is generally decorated with corn syrup and pearl sugar (a traditional Swedish recipe). I use crisps instead, which are also delicious. The extra crumbs can be frozen and sprinkled on the surface when making muffins or other breads, which makes them easy to use.
3. The finished cinnamon twist rolls can be stored at room temperature for 3 days or frozen for 2 weeks. When you want to eat them, they can be thawed and re-bake, or heated in a microwave oven for a while. The hot cinnamon rolls are more aromatic.
