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Tag Archives: Ground Cinnamon
【肉桂面包-非汤种】
【肉桂面包-非汤种】 by 毛毛妈 这个也是用苏姐姐提供的面包方子,用一半量做了这个肉桂面包。 用料: 面团: 1:鸡蛋1只打散取一半,牛奶3/4杯(150克克),白糖3大匙(39克),奶粉1.5大匙(6克),中筋面粉 (All purpose flour) 1又3/4 杯减1.5大匙(268克),面筋粉(Wheat Gluten)1.5大匙(14克),快速发酵粉(Fast Rising Yeast)1茶匙。 2:室温软化牛油3大匙(45克)。 肉桂馅: 3:红糖(Brown Sugar)3大匙,肉桂粉(Ground Cinnamon)1大匙,面粉1大匙拌匀; 糖霜: 4:1杯糖粉,牛奶1.5大匙,柠檬香精1/3茶匙; 蛋液:剩余蛋汁涂面包用。 注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon。以上量做8个椰蓉包。 做法: 1、发面:先将1料里的液体材料放入面包机内,最后放干料(图1),面包机放至揉面档,开启。面包机启动后,刚和成面团时,加入软化的黄油,继续揉面过程。 2、肉桂面包:案板上撒点干粉,将发好的面团从面包机里(图2)拿出稍揉下,擀成长25厘米宽16厘米的长方形饼,均匀撒上肉桂馅(图3),然后一端松松卷起,切15等份(图4)。切面朝上放入铺了烤盘纸的玻璃烤盘里,盖上保鲜膜(图4)醒发,60-90分钟面包卷2倍大(图5)。 3、面包上稍微刷上点蛋液(不涂也行,但上色不好),将烤盘放入预热至 350F/170摄氏的烤箱内,烤20分钟上色即成。如是上色不大好,这时开上火(Broil, low)再烤1-2分钟上色即可。各家的烤箱不同,注意温度及时间。面包冷后可以撒上4料就可食用了。 后记:这个方子,面包也吐丝,内部组织挺好,谢谢苏姐姐。喜欢用汤种北海道面团的见柔软好吃的早餐–【肉桂葡萄蔓越莓干小面包卷】 You might also like:超级酥松的【开口笑】【Honeycomb Bread】【蜂蜜小面包】枫糖浆鸡翼Braised chicken wings … Continue reading
Posted in 文章
Tagged 1 Tablespoon, 1 Teaspoon, Brown Sugar, Ground Cinnamon, Purpose Flour, Wheat Gluten, Yeast
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