Lesson For Ship Brokering

Japanese Cheesecake Cinnamon Rolls Focaccia with cherries















12 Ingredients for Cinnamon Rolls:
dough:
-
235 ml of warm milk - 2 eggs at room temperature
- 2 teaspoons salt
-
100 grams of sugar - 75 grams of margarine melted
- 615 grams of flour type "00"
- 15 grams of yeast to stuff


- 220 gr of sugar cane
- 15 grams of cinnamon powder
- 75 g butter at room temperature


glaze - 85 grams of fresh cheese, like Philadelphia
- 55 g butter at room temperature
- 190 gr icing sugar
- 3 ml vanilla extract (or a teaspoon of vanilla extract)
- 1 gram of salt ( the tip of a spoon)

Preparation:
- Put all ingredients in the bowl of the bread machine, following the order of ingredients listed in this recipe.
Select the dough cycle (Dough) and start the machine. Let
and knead the dough to rise at the end of the cycle of rising the dough should have doubled in size.
- Remove the dough from the basket and place on a lightly floured work surface, cover with a clean cloth and let stand other 10/15 minutes.
Meanwhile, in a bowl, stir together the cinnamon and sugar cane.
- Roll out the dough to obtain a rectangular sheet measuring about 40x50 cm. Very gently rub the surface with 75 grams of softened butter, then sprinkle the surface with the mix of aucchero cane and cinnamon. Roll out the dough, starting from the longer side, and divide it by cutting it into 12 equal size rolls. Place them in a baking dish with cut side up, cover and let rise for 30 minutes. Meanwhile, preheat oven to 200 degrees.
- Bake and cook for about 30 minutes, until the surface is golden brown. While Cinnamon Rolls cook, place all the remaining ingredients for glaze in an earthenware and beat with a whisk, until mixture is soft and creamy.
- Remove from the oven and sprinkle with icing when the Rolls will still be warm, then serve.