Sticky rolls

Overview

Set the sticky rolls aside while you make the cinnamon rolls. Although the cinnamon is unique, the 0.6cm thick caramel syrup is prohibitive. Caramel syrup, which is nothing but sugar, only reminds you of the previous sentence - the fat it contains will grow directly to your buttocks. Although this is not a reference to sticky rolls. I don’t like sweet bread, especially sweet bread that is heavy in oil and sugar. But the way it bakes the dough on caramel syrup, then flips it over with the bottom as the side, and the taste of cinnamon, is really tempting. The weather is getting colder, and sweet bread like this seems to be just the thing to keep you warm. Just give it a try, use only 1/3 of the dough, and only 1/5 of the caramel syrup. Don’t apply a thick layer of 0.6 cm, just apply a thin layer and see the effect on the bottom. There were five small rolls, and the caramel syrup that was supposed to cover the entire baking pan was only a thin layer on each dough location. Make the middle one a little thicker, half of 0.6 cm, and see what difference it makes between the thickness and thickness. Such a stingy way of using it left most of the 1/5 portion of caramel syrup. The next question we will face is, how to deal with the remaining syrup? The good thing is to store the leftover portion in the refrigerator for next use, it will keep for several months in an airtight container. Watching the caramel syrup turn into brown lava in the hot oven, gurgling and rolling, I instantly understood why it was so thickly coated on the baking sheet - after the syrup melts, the bottom of the dough will be immersed in it, just like frying in a shallow pan with sugar oil. After baking, turn the bottom over, and the top and sides will be covered with caramel. This is definitely not the effect that a little thin caramel syrup applied on your own can produce. Moreover, due to the low temperature, there was too little caramel syrup. After taking it out of the oven, the syrup that flowed in the baking pan quickly condensed into lumps, and it was impossible to carefully spread the dripping syrup onto the bread with a spatula. But think about that oil, think about that sugar, even if there's just a little bit of caramel attached to the surface, that's enough. The sticky rolls with thick caramel syrup are left to the imagination. If they are too sweet, you will probably never think about them.

Tags

• baking
• bread
• brown sugar
• butter
• corn syrup
• egg
• high gluten flour
• raisins
• sugar
• walnut
• cinnamon powder
• dry yeast
• lemon juice
• lemon zest
• milk
• salt

Ingredients

Steps

1. 1 Dough ingredients: 32.5 ml sugar, 1/3 tsp salt, 26 g butter, 15 g eggs, 1/3 tsp lemon zest, 150 g high-gluten flour, 2 g dry yeast, 88 ml milk, cinnamon sugar: 132.5 ml granulated sugar. liter, 1.5 tsp of cinnamon powder Fruit ingredients: appropriate amount of walnuts, appropriate amount of raisins Caramel syrup: 223.5 ml of granulated sugar, 23.5 ml of brown sugar, 3 ml of lemon juice, 45 g of butter, 0.5 ml of salt, 23.5 ml of corn syrup

   

2. 2 Pour the sugar, salt and butter of the dough ingredients into a bowl

   

3. 3 Mix well

   

4. 4 Pour the flour, yeast, eggs, lemon zest, and milk into the bread barrel

   

5. 5 Start the dough mixing program and stir to form a dough

   

6. 6 Add butter mixture

   

7. 7 Repeat the dough mixing process and stir until a thin film can be pulled out

   

8. 8 Roll into a ball and put into a bowl for basic fermentation

   

9. 9 Pour cinnamon powder into sugar 1

   

10. 10 Mix well and set aside

    

11. 11 Pour caramel syrup into a bowl with sugar, butter, salt, and brown sugar

    

12. 12 Beat with a whisk for 2 minutes

    

13. 13 Add corn syrup

    

14. 14 Pour in lemon juice

    

15. 15 Continue whisking for about 5 minutes, until the syrup is light and fluffy. Spare

    

16. 16 The dough has grown

    

17. 17 Roll out into a rectangle of 23X18 cm,

    

18. 18 Spread evenly with cinnamon sugar

    

19. 19 Roll up

    

20. 20 Cut into 5 equal parts

    

21. 21 Place the incision upward

    

22. 22 Spread the caramel syrup into the baking dish, preferably to a thickness of 0.6cm

    

23. 23 Sprinkle some walnuts and raisins on top

    

24. 24 Place the dough on top of the syrup

    

25. 25 Cover with plastic wrap and let the dough rise for the final time until it doubles in size

    

26. 26 Put in the oven, middle layer, heat up and down at 177 degrees, bake for about 20-30 minutes

    

27. 27 When the surface turns golden brown, take it out of the oven and let it cool in the baking pan for 5-10 minutes

    

28. 28 Invert into another baking pan and use a spatula to spread the dripping syrup onto the bread