How to make a delicious and healthy cinnamon roll with soft taste, low sugar and oil? The most difficult thing is the secret recipe of product development. Because I am hesitant, I don't know whether Bouriaud dough is suitable or ordinary white toast dough, because I feel that Bouriaud dough is very fragrant and soft because it contains a lot of eggs, sugar and cream, while white toast is chewy and healthy. After thinking for a few days, I decided to make a dough between Bouriaud and white toast. The serving size of each food is 10, and the duration is about 180 minutes:

Cinnamon roll itself: medium gluten powder 225g, high gluten powder 225g, instant yeast 5g, salt-free cream 60g, trehalose 50g, egg yolk 1, fresh milk 240ml, salt 1 teaspoon: salt-free cream 50g, brown sugar ginger tea 60g, cinnamon powder 10g and secret food 65438.

Step 1: Sieve wheat flour, add yeast, trehalose and a little fresh milk, stir and mix, add salt-free cream at room temperature, stir and mix, add egg yolk, add fresh milk in batches, add salt, knead dough by hand (the temperature of hand can help cream and dough mix), knead dough to three colors, and it will be mellow in a warm and closed space 1 hour.

Step 2, wait for the fermentation time, prepare the cinnamon rolls with invagination in advance, add brown sugar, ginger tea and cinnamon powder into the salt-free cream at room temperature, stir well, add invagination into the secret food in batches, and stir well. Guess what it is? When the dough is twice as big, you can't recover it by rubbing it with your hands. The dough is vented, the stick is rectangular, and the depression is kneaded to fold the dough into three folds. Today, it is made into the shape of a flower roll steamed bread, and the rectangular dough is divided, each section is about 4cm, and it is folded into a big twist shape.

Step three, don't roll it too tightly. Warm and closed space, finally fermentation 1 hour, dough grows again. Brush egg liquid (C- 1.2) in a small oven, and bake at 200℃ for about 20 minutes. Adult cinnamon rolls are out of the oven ~