【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】
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