Cinnamon Rolls Egg
Produtos utilizados
Sobre a receita
Ingredientes
- 250g Melken Chocolate 70%
- 50g White Melken Chocolate
- 100g Stuffing and Milk Melken Topping
- Whole milk (½ cup)
- Refined sugar (¼ cup of tea)
- Dry biological yeast (1 envelope)
- 1 egg
- Wheat flour (3 cups of tea)
- Wheat flour (3 cups of tea)
- Salt (½ teaspoon)
- Vanilla essence (1 teaspoon)
- Orange and lemon (Zest ½)
- Corn Glucose (1 full tablespoon)
Modo de preparo
Pasta
1. Mix all the ingredients and knead the dough until it becomes elastic and develops the gluten. Veil point.
2. Place in a bowl and cover with plastic wrap. Let it double in volume.
3. After resting, roll it out into a rectangle shape and spread the butter (already mixed with icing sugar and cinnamon) using a spatula.
4. Roll up like a rocambole and let it double in volume in the greased aluminum Easter egg pan
with butter/grease molds. Cover with plastic to protect the dough and prevent drying out.
5. Once doubled in volume, bake at 180°C for 20 to 25 minutes or until golden brown.
bark
1. With Melken Chocolate 70% already melted and tempered, prepare a shell using a 3-part mold. Make sure the metal pan is smaller than the acetate pan for a perfect fit.
2. Spread the Milk Melken Stuffing and Topping inside the shell and place the already baked Cinnamon
inside the egg shell.
3. Melt and temper the Melken White Chocolate and make streaks using a butter paper cartridge/cone.
4. Place in a spoon egg carton
Tip: For a more enticing experience, microwave Cinnamon for 30-40 seconds
so that it gets warm and the shell starts to melt.