本文发表在 rolia.net 枫下论坛材料: Servings 12(12 人份)
1 cup warm water (110 degrees F) 溫水一杯(38C~40C)
1 egg 蛋一個
3 cups bread flour 高筋麵粉三杯
1/4 cup white sugar 白糖 1/4 杯
3 tablespoons instant powdered milk 即溶奶粉三大匙
1-1/2 teaspoons salt 鹽 1又1/2小匙
1/4 cup and 1 tablespoon butter, softened 軟化奶油1/4杯又1大匙
1 teaspoon instant yeast 乾酵母1小匙
1/3 cup butter 奶油 1/3 杯
1/2 cup vanilla ice cream 香草冰淇淋 1/2 杯
1/2 cup brown sugar 紅糖(黃糖亦可) 1/2 杯
1/2 cup butter, softened (for spreading) 軟化奶油1/2杯(塗抹用)
1 tablespoon ground cinnamon 肉桂粉1大匙
1/2 cup brown sugar 紅糖1/2杯
以上一杯為 250ml
做法:
1. Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on. 將水、蛋、高筋麵粉、白糖、即溶奶粉、鹽、5大匙的奶油及乾酵母依序放入麵包機中,選擇 DOUGH (揉麵)功能後,按開始鍵。
2. Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan. 在機器運作的同時,用小鍋將1/3杯的奶油融化後,加入1/2杯的紅糖和香草冰淇淋攪拌,煮開兩分鐘後,將煮好的糖漿倒入一個 9*13 的淺盤中(淺盤需先以奶油塗抹防止沾黏),置一旁放涼待用。
3. Preheat oven to 350 degrees F (175 degrees C). 烤箱預熱 350F (175C)
4. When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes. 當麵包機將麵糰揉好後,在平檯上灑些手粉防沾,將麵糰放在平檯上捍成長方形,在表面塗上塗抹用的奶油後,均勻灑上肉桂粉及 1/2 杯的紅糖。將麵糰從一端捲起,在捲好的收口邊緣用手將麵糰稍捏合。用刀將捲筒切成12等份,將切好的麵糰平均的放入已倒入糖漿的烤盤中(切口面朝下),放溫暖處發酵約45分鐘(麵糰體積膨脹兩倍大)。
5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown. 放入預熱好的烤箱中,烘烤約 20~25 分鐘,直到麵糰表面金黃即可出爐。
補充:
1. 這是個不錯的食譜,我將所有的糖用量減一半(或甚至一半多一點),而且我以鮮奶油取代冰淇淋,成品非常的好。我覺得原食譜的麵糰對我來說有點濕黏,所以我自己在操作時增加了1/4杯的麵粉。
2. 我試做時不僅減少 caramel sauce的量也降低其中的 butter and sugar. 因我沒 vanilla ice cream 所以用 heavy cream or whipped cream 代替. 我只鋪薄薄一層 caramel sauce 沒鋪勻或滿都沒關係因caramel sauce 當再遇熱時它會流動.等烤快好時,動動妳的烤盤就能讓它散怖均勻.
3. 現在我做大多的麵包(法式或sour dough bread 除外),我會在工作臺上噴 一層薄薄的pan spray 而不灑麵粉,一來同樣不沾台且不會造成麵團上有粉,有時造成烤好的麵包上有粉印或使表皮過乾的困惱.
4. 排roll 稍為緊些,在二次發酵及烘烤過程中,它們便會一個個擠在一起像外頭賣的.
5. 烤好時,我將cinnamon roll 倒扣在 cookie rack 上 涼,或許是這樣我做的roll 就不那樣 soggy
6. 我會灑 chopped walnut or pecan 在 caramel sauce 上及桿好未捲的麵團上.更多精彩文章及讨论,请光临枫下论坛 rolia.net
1 cup warm water (110 degrees F) 溫水一杯(38C~40C)
1 egg 蛋一個
3 cups bread flour 高筋麵粉三杯
1/4 cup white sugar 白糖 1/4 杯
3 tablespoons instant powdered milk 即溶奶粉三大匙
1-1/2 teaspoons salt 鹽 1又1/2小匙
1/4 cup and 1 tablespoon butter, softened 軟化奶油1/4杯又1大匙
1 teaspoon instant yeast 乾酵母1小匙
1/3 cup butter 奶油 1/3 杯
1/2 cup vanilla ice cream 香草冰淇淋 1/2 杯
1/2 cup brown sugar 紅糖(黃糖亦可) 1/2 杯
1/2 cup butter, softened (for spreading) 軟化奶油1/2杯(塗抹用)
1 tablespoon ground cinnamon 肉桂粉1大匙
1/2 cup brown sugar 紅糖1/2杯
以上一杯為 250ml
做法:
1. Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on. 將水、蛋、高筋麵粉、白糖、即溶奶粉、鹽、5大匙的奶油及乾酵母依序放入麵包機中,選擇 DOUGH (揉麵)功能後,按開始鍵。
2. Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan. 在機器運作的同時,用小鍋將1/3杯的奶油融化後,加入1/2杯的紅糖和香草冰淇淋攪拌,煮開兩分鐘後,將煮好的糖漿倒入一個 9*13 的淺盤中(淺盤需先以奶油塗抹防止沾黏),置一旁放涼待用。
3. Preheat oven to 350 degrees F (175 degrees C). 烤箱預熱 350F (175C)
4. When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes. 當麵包機將麵糰揉好後,在平檯上灑些手粉防沾,將麵糰放在平檯上捍成長方形,在表面塗上塗抹用的奶油後,均勻灑上肉桂粉及 1/2 杯的紅糖。將麵糰從一端捲起,在捲好的收口邊緣用手將麵糰稍捏合。用刀將捲筒切成12等份,將切好的麵糰平均的放入已倒入糖漿的烤盤中(切口面朝下),放溫暖處發酵約45分鐘(麵糰體積膨脹兩倍大)。
5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown. 放入預熱好的烤箱中,烘烤約 20~25 分鐘,直到麵糰表面金黃即可出爐。
補充:
1. 這是個不錯的食譜,我將所有的糖用量減一半(或甚至一半多一點),而且我以鮮奶油取代冰淇淋,成品非常的好。我覺得原食譜的麵糰對我來說有點濕黏,所以我自己在操作時增加了1/4杯的麵粉。
2. 我試做時不僅減少 caramel sauce的量也降低其中的 butter and sugar. 因我沒 vanilla ice cream 所以用 heavy cream or whipped cream 代替. 我只鋪薄薄一層 caramel sauce 沒鋪勻或滿都沒關係因caramel sauce 當再遇熱時它會流動.等烤快好時,動動妳的烤盤就能讓它散怖均勻.
3. 現在我做大多的麵包(法式或sour dough bread 除外),我會在工作臺上噴 一層薄薄的pan spray 而不灑麵粉,一來同樣不沾台且不會造成麵團上有粉,有時造成烤好的麵包上有粉印或使表皮過乾的困惱.
4. 排roll 稍為緊些,在二次發酵及烘烤過程中,它們便會一個個擠在一起像外頭賣的.
5. 烤好時,我將cinnamon roll 倒扣在 cookie rack 上 涼,或許是這樣我做的roll 就不那樣 soggy
6. 我會灑 chopped walnut or pecan 在 caramel sauce 上及桿好未捲的麵團上.更多精彩文章及讨论,请光临枫下论坛 rolia.net