Whole wheat brown sugar cinnamon rolls

Serving size

Makes 8 cinnamon rolls

Recipe

Main Dough:

High-gluten flour? 200g whole wheat flour/rye flour, 50g sugar, 15g salt? 2g milk powder, 10g high-sugar resistant yeast? 2.5g ice milk? 135g egg liquid, 50g butter? 20 grams

Other ingredients:

Adequate amount of brown sugar, appropriate amount of cinnamon powder

Method

1. Make the main dough: Ingredients other than butter Put everything into a chef's machine, mix at 1-2 speed to form a dough, then change to 4-5 speed to knead out a thick film, add softened butter, and knead until a smooth film with a smooth edge can be pulled out. (The surface temperature should be controlled at about 26°, and about 10-20 grams of water can be reserved appropriately to add during the kneading process).

2. Place in a fermentation box or ferment at room temperature 28° until the dough doubles in size (50-60 minutes). The high indoor temperature in summer can shorten the fermentation time appropriately.

3. Take out the fermented dough and pat it to deflate, roll it into a large rectangle, brush it with a thin layer of butter, and evenly sprinkle it with brown sugar powder and cinnamon powder.

4. Flatten the bottom, roll it up from top to bottom, divide it into 8 parts, and place it in a baking paper mold.

5. Place it in a fermentation box or oven at 35° (put a cup of warm water to maintain humidity) with a humidity of 80, and let it rise until it is 1.5 times larger.

6. Preheat the oven in advance and bake at 180° for 20 minutes. (The temperature and time are for reference only and can be adjusted according to your own oven) After 10 minutes, cover the top with tin foil.

7. Take out of the oven and let cool. If you can't finish the bread within two days, put it in the refrigerator and bake it in the oven at 180° for 3-5 minutes before eating.