high gluten flour
low gluten flour
whole egg white
Brown or brown sugar
cooked walnut kernel
Diced Orange Peel
How to make cinnamon rolls
Prepare the soup: stir 15g of gluten flour with 75g of water, heat over low heat and stir until thickened, cover with a lid or plastic wrap. Refrigerate overnight if you have plenty of time, or chill overnight if you are in a hurry. 15g of gluten flour is extra, and the stock is the dough. A part, do not know look up previous blogs.
Put all the ingredients in the dough, except the butter, into the mixing bowl of the chef’s machine.
After beating until smooth, add butter and continue beating until fully extended, that is, you can pull out a firm transparent film-like.
Take the dough and roll it into a dry basin for basic fermentation.
Ferment in the oven at 28 degrees for 1 hour.
When the dough is fermenting, prepare the filling: mix the sugar with cinnamon, break the walnuts into small pieces, cut the diced candied orange peel, melt the butter in hot water, keep the melted butter in a small pot of hot water to keep warm, otherwise the butter will solidify quickly.
When the dough is done fermenting, take it out of the oven and place it on a plate to flatten and let it rest for 10 minutes covered with plastic wrap.
Roll out the dough into a 22x30cm rectangle and brush with a layer of melted butter.
Leave 2-3cm on the bottom to close the mouth except for the brush, otherwise it will not be able to pinch when closing.
Sprinkle with cinnamon sugar, candied orange peel and chopped walnuts.
Roll up in strips from top to bottom and press thinly at the edges to close the mouth.
The water to help glue, the closing must be pinched tightly, otherwise the baking will burst. It is from 22cm downwards, roll it up and then knead it a little longer to make a 24cm strip.
Divide evenly into 6 portions, using a serrated knife to cut better.
Turn the dough cut side up and flatten slightly.
Put it in the mold, you can also put it in the mold after pressing, it will be more suitable.
Ferment until doubled in size, I put a cup of hot water in the oven at 35 degrees for 40 minutes, ferment for 30 minutes, then take out the preheated oven, preheat at 200 degrees, preheat for 10 minutes.
Baking: Bake in the middle oven at 190 degrees for about 12 minutes, there will be some butter left after brushing the pasta, but it has solidified. Small pan on top of the working oven, melted in a moment, removed immediately after baking, brushed with remaining butter, transferred the bread Put the bread into a ziplock bag when it is still warm.
If the dough is a little sticky, sprinkle a little dry flour on it to prevent sticking.
If you don’t have a mold, put it directly on the baking sheet and bake it, again emphasize the closing to pinch tightly, general dough closing will be pressed at the bottom, this is on the side, pinch not tightly will be too easy to burst open.
If you don’t have one, use a fresh orange to wipe off the orange peel crumbs, add to a bowl of cinnamon sugar and mix well. A stain to stimulate the orange aroma. If you don’t like the orange peel flavor, leave it out.
Please note that the sweetness of the finished product is different between the diced orange peel (with sugar) and the fresh orange peel (without sugar), so you can adjust the amount of sugar according to your taste.
Please check the size of the dough, don’t roll it out too thin, or the bun will be dry.
For those who like a stronger cinnamon flavor, you can increase the amount of cinnamon to about 15g, and for those who like it lighter, reduce it a little more.
If the temperature is still high, refrigerate the ingredients in the mixing bowl of the chef’s machine and the bread before use, so as not to beat the dough when the temperature rises too quickly, leading to premature fermentation or gluten breakage.