1. After the basic dough is fermented, take out the plastic cover and relax for 15 minutes;
2. Roll the loose dough into pancakes, about 0.5cm thick. For a single roll, roll it into 1cm thick;
3. After the cinnamon powder, brown sugar and white sugar are mixed, brush a layer of melted butter, sprinkle the mixed cinnamon sugar, sprinkle the walnuts and raisins, leave a small strip on the top and 1 / 4 of them on the bottom without spraying or oiling; (as shown in Figure 3)
4. Roll up the face from top to bottom. When rolling, roll up the part of the top that is not sprinkled with material first, then roll up the face in a large range, and tighten it at the closing place;
5. Divide the rolled dough into 5cm or so, put it into the mould, cover the plastic film and ferment at room temperature for about 1 hour, then the volume of the dough embryo will be nearly doubled;
6. Preheat the oven for 180 & deg;, brush the egg liquid (or not) on the surface, bake in the oven for 30-35 minutes, pay attention to observe the surface coloring in the middle and cover the tin paper in time;
7. After the roasted cinnamon roll is out of the oven, take it out immediately and put it on the baking net to cool;
8. Cool down the cinnamon roll, and squeeze the liquid mixed with the [surface] material on the surface.
[talk about]
● tin paper or oil paper shall be laid on the bottom of cake mold in advance, because the mold will not be easy to remove after the cinnamon sugar melts.
● do not choose soft white sugar for white sugar, but choose granular white sugar, such as too old young sugar, and do not choose large and coarse white sugar, which will affect the taste.
● if the icing on the surface is omitted, it will lose the sense of hierarchy in the taste. It is recommended not to omit it.