Sticky Rolls
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
When making the cinnamon rolls, put the sticky rolls aside. Although it is good for cinnamon, the "0.6cm thick caramel syrup" is prohibitive. Caramel syrup, which is sugar except for oil, only reminds people of the previous sentence-"The fat it contains will grow directly to your buttocks." Although this is not used to talk about sticky bread rolls.
I don't like sweet bread, especially sweet bread with heavy oil and sugar. But the practice of baking the dough on caramel syrup and turning it over to the bottom, and the taste of cinnamon, is really a temptation.
It's getting colder and colder, and this kind of sweet bread seems to be able to provide heat from the cold. Just give it a try. Use only 1/3 of the dough, and the caramel syrup is only 1/5 of the amount. Don’t put a thick layer of 0.6 cm on it, just take a thin layer and look at the bottom. The effect is good. For the five small rolls, the caramel syrup that was supposed to cover the entire baking tray was only a thin layer on each dough position. The middle one is thicker, half of 0.6 cm, let's see what kind of difference will be produced between the thickness. Such a stingy way of use leaves most of the 1/5 portion of caramel syrup. The next question we will face is how to solve the remaining syrup? Fortunately, "store the remaining part in the refrigerator for next use. It can be stored in an airtight container for several months."
Watching the caramel syrup turn into brown magma in the hot oven, gurgling and tumbling, I instantly understood why such a thick layer was applied to the baking tray-after the syrup melted, the bottom of the dough would dip into it. It's like frying in a shallow frying pan. When the baking is over, the bottom is turned over, and the top and the upper part of the sides will be covered with caramel. This is definitely not the effect that a little thin caramel syrup can produce by yourself. Moreover, due to the low temperature and too little caramel syrup, the syrup flowing in the baking pan quickly becomes lumpy after being baked, and it is impossible to "use a spatula to carefully apply the syrup to the bread". But think about the oil, think about the sugar, even a little bit of caramel attached to the surface is enough.
Leave the sticky rolls with thick caramel syrup to imagination. If they are sweetened, they will probably never be thought of. "
I don't like sweet bread, especially sweet bread with heavy oil and sugar. But the practice of baking the dough on caramel syrup and turning it over to the bottom, and the taste of cinnamon, is really a temptation.
It's getting colder and colder, and this kind of sweet bread seems to be able to provide heat from the cold. Just give it a try. Use only 1/3 of the dough, and the caramel syrup is only 1/5 of the amount. Don’t put a thick layer of 0.6 cm on it, just take a thin layer and look at the bottom. The effect is good. For the five small rolls, the caramel syrup that was supposed to cover the entire baking tray was only a thin layer on each dough position. The middle one is thicker, half of 0.6 cm, let's see what kind of difference will be produced between the thickness. Such a stingy way of use leaves most of the 1/5 portion of caramel syrup. The next question we will face is how to solve the remaining syrup? Fortunately, "store the remaining part in the refrigerator for next use. It can be stored in an airtight container for several months."
Watching the caramel syrup turn into brown magma in the hot oven, gurgling and tumbling, I instantly understood why such a thick layer was applied to the baking tray-after the syrup melted, the bottom of the dough would dip into it. It's like frying in a shallow frying pan. When the baking is over, the bottom is turned over, and the top and the upper part of the sides will be covered with caramel. This is definitely not the effect that a little thin caramel syrup can produce by yourself. Moreover, due to the low temperature and too little caramel syrup, the syrup flowing in the baking pan quickly becomes lumpy after being baked, and it is impossible to "use a spatula to carefully apply the syrup to the bread". But think about the oil, think about the sugar, even a little bit of caramel attached to the surface is enough.
Leave the sticky rolls with thick caramel syrup to imagination. If they are sweetened, they will probably never be thought of. "
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