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Cinnamon rolls with sauce - reproduced at home, enjoyable at cost at Cinnamon rolls with sauce - reproduced at home, enjoyable at cost – Authentic Chinese Dish with Bold Flavors and Fresh Ingredients
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Cinnamon rolls with sauce - reproduced at home, enjoyable at cost

This cinnamon roll became popular from The merchants, an online celebrity shop in Shanghai, and it is said that celebrities also often visit this store to check in. The soft bread is full of nuts on top, the thick sauce flows down the lines, and the milky and cinnamon aromas spread on all sides. The brown sugar cinnamon sauce made here, the ratio of brown sugar and cinnamon powder is 10:1, the salty and sweet is just right, and the fragrance of cinnamon is just right, which is not too pungent, but also can tickle people's hearts. Another highlight of it is the creamy sauce, which is blessed with cream cheese, milk, and whipping cream, and a little lemon juice to get greasy, even if you soak the bread directly in the sauce, you will only feel that it is silky and fresh. It's easy to get started, and you can get it done when you get home from work, so you can get started quickly!!

Cinnamon rolls with sauce - reproduced at home, enjoyable at cost

Ingredients

【Maindoughrecipe】
Highglutenflour 200 g
Castersugar 20 g
Eggs(wholeeggliquid) 30 g
Milk 120 g
Highsugarresistantdryyeast 2 g
Salt 2 g
Softenedbutteratroomtemperature 20 g
【Brownsugarcinnamonpaste】
Softenedbutter 25 g
Brownsugar 35 g
Cinnamonpowder 3.5 g
Salt 1.5 g
【CreamySauce】
Creamcheese 25 g
Powderedsugar 5 g
Whippingcream 50 g
Milk 13 g
Lemonjuice 3 g

Cooking Instructions

  1. Feed your eyes before you have the motivation to do it

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  2. Weigh the required materials in advance and set aside

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  3. Put all the ingredients except yeast, salt, and butter into the

    kitchen machine, stir at low speed until there is no dry powder, and then put in yeast powder (the yeast powder is to effectively avoid sugar, yeast and sugar are put together and noodles, which can easily lead to uneven yeast fermentation; Or put it together, but it should be placed separately, do not mix together)

    After stirring to a state of no dry powder, you can continue to stir

    at medium and high speed Note: Do not add milk at one time, because the water absorption of flour is different, so reserve 10 grams and observe the dough state to add. The moisture content of this dough is medium to high, soft but not sticky

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  4. When you find that the dough has become smooth and the walls of the kitchen barrel are clean and powder-free, you can feel tough when you gently pull it with your hands, and it is almost a thick film;

    Gently pull the hand to produce a thicker and slightly translucent film as shown in the picture, in this state, you can add butter and salt, and then turn on low speed to stir, when the dough has completely absorbed the butter and salt, turn on medium and high speed and stir

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  5. Cinnamon roll dough does not need a thin film, and the requirements for the film are not high, as shown in the figure, when the dough is very malleable and can easily pull out the film that can transmit light, it is OK

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  6. Take out the dough, gently arrange it by hand, put it in the fermentation box, and ferment it tightly until it is twice as large

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  7. When it is time to make the dough, we will make brown sugar cinnamon sauce

    and weigh the ingredients (brown sugar, butter, cinnamon powder, salt)

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  8. Stir the brown sugar and softened butter well, then add the cinnamon powder and stir until smooth and fine, then add salt and stir well

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  9. Stir until viscous, not very thin (if it is very thin, it means that your butter has softened too much into a liquid state, and you need to re-solidify before operation)

    It doesn't matter if there are a little brown sugar particles in the filling, it will naturally melt
    the
    prepared brown sugar cinnamon sauce when baking, seal it and send it to the refrigerator for later use

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  10. Next, we make a sauce
    composed of cream cheese, milk, and light cream, how can it not be full of milky aroma, especially with lemon juice, to get greasy and fresh ✌

    , first add sugar powder to cream cheese, whip it with a hand-held electric whisk until smooth saccharification
    ,
    then add light cream, continue to whip until smooth, a little thick

    Then add the milk and continue to beat evenly, then add lemon juice, stir well,
    seal and put in the refrigerator for
    later use

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  11. The fermentation is completed (the temperature in my house is high, the hair is relatively fast, and it will be like this if you are not careful, but it has not been overdone, and the dough is in good condition)

    Treasures, you still have to pay attention to it, over-hair affects the taste, there will be a sour taste, and the noodles are always concerned about the degree of attention in summer

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  12. Take out the dough, arrange it into a square by hand, pat off the big bubbles, cover with plastic wrap and relax for 20 minutes

    Note: Because it is to roll out a large dough, the degree of relaxation is very important, if the dough retracts when rolling, it means that it is not relaxed, cover with plastic wrap and continue to relax

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  13. Roll out the loose dough into a rectangle

    of 20 cm wide and 30 cm long, evenly spread brown sugar, cinnamon paste
    , and take the cinnamon paste out of the refrigerator a few minutes in advance

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  14. Roll up gently.

    There should be no difficulty here, as long as the roll is not too tight, it will affect the state after the second fermentation

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  15. After rolling up, be sure to pinch the closure

    tightly, if the roll is too tight, the closure will be pulled apart when the second shot

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  16. Cut into 7 pieces (each about 4-5 cm wide roll)

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  17. Arrange neatly on a baking tray with a gap around each roll

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  18. Put it in the oven, set the fermentation mode, and carry out the second fermentation

    at a temperature of no higher than 34 degrees Celsius, until it is 1.5 times larger

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  19. The second round of good rolls has begun to show its delicious characteristics, isn't it, the

    oven is preheated, the heat is 180 °C, preheated for 15 minutes, the oven must be preheated thoroughly

    , and at the same time, brush the surface of each roll with egg wash

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  20. Bake for 18 minutes
    at 175°C ( the preheating temperature should be higher than the baking temperature to ensure that the bread is heated consistently)

    The baking temperature and time are for reference only, please set them according to your own oven performance

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  21. It's out of the oven, click on the picture to see the state, the color is very good

    , just out of the oven, the skin is a little crunchy, and it's soft when it's cold for a while, and

    it's quite nice to eat directly

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  22. Take out the sauce from the refrigerator, the sauce at this time is a little viscous, and the state is very suitable;

    As shown in the video, pour a layer of sauce on the surface of the cinnamon roll, and the more casually you pour it, the better it looks

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  23. Then top the nuts (walnuts, raisins, pecans, dried cranberries...). Either way)

    continue to pour some topping sauce and let the sauce run down the lines

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  24. That's it ✌

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  25. This bread has a

    fluffy and fluffy bread body, with crispy nuts, salty + milky sauce, who can not love it?!!

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