Roll Cake

Roll Cake

by january0106

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

5

Since making the roll cake before, I have fallen in love with this taste. This time I added some cranberry and almond flakes, and it has a different taste.
It is suitable for 6 consecutive cups of Xuechu Champagne non-stick Yorkshire cake mold.

Roll Cake

1. Pour all materials except butter into the bread bucket, set up the dough mixing program;

Roll Cake recipe

2. After 20 minutes, pause and add butter;

Roll Cake recipe

3. The bread machine resets the kneading program, after the end, the dough can be pulled out of the film;

Roll Cake recipe

4. Keep the dough in the bread bucket and place it in a warm place for basic fermentation;

Roll Cake recipe

5. If the dough has been fermented to more than twice its original size, you can dip your fingers in high-gluten flour, poke a hole in the middle of the dough, and the hole will not shrink, which proves that the dough has fermented well;

Roll Cake recipe

6. Take out the dough, divide into 6 portions, vent and spheronize, cover with plastic wrap, and relax for 20 minutes;

Roll Cake recipe

7. The filling is prepared, the cake is cut into small pieces, and the cranberries can also be cut with scissors;

Roll Cake recipe

8. Take a portion of the dough and roll out a rectangular piece of dough;

Roll Cake recipe

9. Spread cranberries and almond slices evenly after turning it over;

Roll Cake recipe

10. Roll up from top to bottom

Roll Cake recipe

11. After rolling up, close the mouth and pinch tightly, and cut the middle of the dough as shown in the figure;

Roll Cake recipe

12. Twist the two together to form two twisted braids. If there are cranberries scattered, just pick it up.

Roll Cake recipe

13. Slightly squeeze it with your hands, put on the cake cubes, and roll it up from one end;

Roll Cake recipe

14. At the end, pinch tightly, and pinch the top and bottom of the dough tightly;

Roll Cake recipe

15. After the remaining 5 doughs are finished, put them into the mold;

Roll Cake recipe

16. Carry out the final fermentation, take it out after 50 minutes, and brush the surface with egg liquid;

Roll Cake recipe

17. Preheat the oven to 170 degrees, put it in the mold, and bake for about 18 minutes;

Roll Cake recipe

18. After the oven is baked, dry and sprinkle with powdered sugar.

Roll Cake recipe

Tips:

1. The water absorption of flour is different. Please increase or decrease the amount of liquid in the formula as appropriate.
2. The filling can also be put into your favorite nuts.
3. After the cake pellets are packed, pay attention to the closing mouth must be pinched tightly, and the upper and lower mouths of the dough should also be pinched tightly to completely wrap the cake pellets into the dough.
4. Adjust the baking time and temperature according to your own oven.

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