用料

松軟肉桂大卷（40cm*60cm商業(yè)烤盤）

高筋粉

1435g

14g

細砂糖

352g

老面

245g

新鮮酵母

42g

(或干酵母

14g)

蛋黃

188g

牛奶

764g

無鹽黃油

423g

肉桂餡

紅糖

110g

肉桂粉

17g

涂抹黃油

180g

老面

高筋粉

148g

97g

干酵母

0.6g

最終發(fā)酵

溫度30℃濕度70%

時間50分鐘

烘烤時間參考

海氏SP50上火170℃下火200℃35分鐘

高比克T95風爐烤箱165℃33分鐘

揉面時間參考（高比克A15)

慢速5分鐘食材成團

快速10分鐘初級擴展加黃油

慢速4分鐘黃油揉勻

快速2分鐘面團揉好

售價：一盤分18盒

29/盒

松軟肉桂大卷的做法

1. 除黃油以為所有食材放入揉面機，慢速5分鐘，食材成團，調(diào)成快速10分鐘，初級擴招階段加入黃油

1. 加入黃油低速4分鐘把黃油揉勻，再快速2分鐘，面團就揉好了

1. 揉好面收圓，室溫松弛20分鐘，平均分割成6份，再次收圓，冰箱冷藏松弛

1. 給黃油軟化成這種狀態(tài)，把紅糖和肉桂粉混合均勻備用

1. 冷藏松弛好的面團，撒上粉給厚厚的搟開

1. 先刷一層黃油，再撒肉桂糖，從上到下卷起來

1. 都卷好，把肉桂卷放冷凍半小時，準備大烤盤和一張烘焙油紙，一會這樣好脫模

1. 冷凍松弛后，對半切開，切面朝側(cè)面，變成辮子并用手按壓，依次放入烤盤中，發(fā)酵50左右
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1. 發(fā)酵好，表面刷蛋液，撒大量大顆粒的堅果碎，入爐烘烤

1. 出爐后趁熱撒巧克力幣

1. 手溫裝盒售賣