[fragrant Raisin and Cinnamon Rolls]

Name: [fragrant Raisin and Cinnamon Rolls]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High fan; 120g Pure milk; 35g Unsalted butter; 4g salt; 20g Caster sugar; 3g Dry yeast; 38g Egg liquid; 50ML rum; 50g Red agate raisins; 5g Cinnamon powder; 50g Powdered sugar or granulated sugar; Some Melted butter; Some Whole egg liquid

by Burnt Apple

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Cinnamon rolls are a very classic sweet bun. The traditional method is very sweet. People who have always loved sour stuff can't accept it. It also needs to add a lot of icing sugar. It is not sweet to see that some have added condensed milk. S talent is weird
SO, I reduced the sugar in this recipe, but I still think it’s very sweet, but relatives tasted it and thought it was just right. Maybe it’s really because APPLE doesn’t like sweetness. You can try it once or twice, but it’s not sweet enough. Add more sugar."

[fragrant Raisin and Cinnamon Rolls]

1. Use the post-oil method to pour the dough ingredients except butter into the mixing tank

[fragrant Raisin and Cinnamon Rolls] recipe

2. Start the kneading process for 15 minutes, end adding the softened butter pieces, and continue kneading for 15 minutes until a film can be pulled out (I used 15 minutes twice for the first time kneading, but adding butter generally does not check whether it works. Pull out the film, the effect is also good)

3. Put the dough round into the mixing barrel, and directly put it into the bread machine for fermentation

4. Fermented to 2.5 times the size (about 1 to 1.5 hours, depending on the weather and temperature)

5. Take out the dough, press to exhaust, cover with plastic wrap and relax for about 15 minutes

6. Roll out the loose dough into a rectangle (if the rolled dough will shrink, it means that the looseness is not in place)

7. The rolled rectangular dough is turned over and brushed with melted butter

8. 50g powdered sugar + cinnamon powder mix well

9. Soak raisins and rum for more than 2 hours (you can soak multiple points at a time, or you can eat it directly at ordinary times, and it can also be used for other desserts)

10. Sprinkle cinnamon powdered sugar on the noodles (this time I used half powdered sugar and half granulated sugar, and you can still chew fine granulated sugar after baking. It's good, you can try it)

11. Sprinkle with soaked raisins

12. Roll up gently from bottom to top

13. After rolling up, pinch the bottom, evenly cut into 8 parts

14. Perform a second fermentation (only 6 can be placed in the plate, so two of them are cut into small pieces and placed on the bread tray)

15. Ferment to twice the size, brush with a layer of egg liquid (Generally, the secondary fermentation takes a long time like winter, I use the fermentation function of the oven to carry out, the time will be faster, about 45-50 minutes, of course, summer is here , Making bread will save time

16. The oven is preheated at 160 degrees, the middle layer is baked for 15 minutes, and it is ready to be eaten when it is not hot (the temperature is adjusted according to our own oven, the actual temperature of our oven is higher, so here is a bit lower)