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Tag Archives: 西式
柔软好吃的早餐–【肉桂葡萄蔓越莓干小面包卷】
柔软好吃的早餐–【肉桂葡萄蔓越莓干小面包卷】 by 毛毛妈 还是喜欢汤种的面包,非常柔软,做各样中式面包很棒。 用料: 1:中筋粉(All purpose flour)2大匙(21克),水1/2杯120克; 2:1只鸡蛋的蛋清,鲜奶油(35% whipping cream)1/2杯(118克),牛奶1/2杯+1大匙(134克),白糖1/2杯(105克),奶粉2大匙(11克),中筋面粉 (All purpose flour)3杯减3大匙(465克),面筋粉(Wheat Gluten)3大匙(28克),快速发酵粉(Rapid Rise Yeast)2茶匙; 3:熔化牛油1.5大匙(16克),玉米油1.5大匙(16克),拌匀; 4:红糖(Brown Sugar)3大匙,肉桂粉(Ground Cinnamon)1大匙,拌匀; 5:葡萄干1/3杯,蔓越莓干1/3杯; 6:;蛋黄1个,加牛奶1大匙,拌匀。 注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。 做法: 1、汤种:将1料放到小碗中混合均匀,入微波炉中加热20秒,取出搅拌均匀,再加热20秒,取出再搅拌。看情况逐步递减加热15秒、10秒,直至搅拌时面糊出现一圈一圈的纹路即可,保湿冰箱过夜。 2、发面:先将汤种放入面包机里(图A),然后将2料依次放入面包机内(图B),面包机放至揉面档开启。面包机启动后,刚和成面团时(图C),加入熔化的牛油和玉米油,继续揉面过程。 3、将4料拌匀备用。 4、肉桂葡萄蔓越莓干小面包卷:案板上撒点干粉,将发好的面团从面包机里拿出稍揉下,排气后分成2份,每份擀成长16厘米、宽16厘米的方形,取一半拌匀的4料均匀撒到面皮上,然后均匀撒上各一半的葡萄与蔓越莓干(图D)。然后一端松松卷起(图E),切12等份,切面朝上放入铺了烤盘纸的大烤盘上(图F)。同样做好另一半面团,醒发30到60分钟左右,肉桂葡萄蔓越莓干小面包卷2倍大。刷上少许蛋液。 5、将烤盘放入预热至340oF/165oC的烤箱内,烤25分钟左右上色即成。面包稍冷就可食用了,柔软吐丝,香甜可口。吃不完的面包放塑料袋里密封保存,吃的时候在微波炉里热20秒。 You might also like:【桂花酒酿汤圆】Braised chicken … Continue reading
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Tagged 1 Tablespoon, 1 Teaspoon, Brown Sugar, Ground Cinnamon, Nbsp, Purpose Flour, Rapid Rise, Rise Yeast, Wheat Gluten, Whipping Cream, 西式
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