欢迎来到圣诞特辑第三篇,肉桂卷。塞米小时候会拿十几个妈妈做好的肉桂卷,跑上楼和小伙伴们进行电脑游戏马拉松,他还喜欢吃没有烤的肉桂面团哈哈。好了没文笔,废话不多说,芬兰圣诞经典烘焙肉桂卷献给大家。

用料/Ingredient

面团/dough:
蛋糕专用面粉/cake flour1.6L
(可以做16个大卷/for 16 pcs of big buns)
新鲜酵母/fresh yeast50g
37度温牛奶/37 celsius warm milk500ml
鸡蛋/egg2个/2pcs
白砂糖/granulated sugar200ml
盐/salt2茶勺/2tsp
小豆蔻粉/kardamom powder1汤勺/1tbsp
黄油/butter200g
填料/stuffing::
黄油/butter100g
白砂糖/granulated sugar100ml
肉桂粉/cinnamon powder2汤勺/2tbsp
涂层和装饰/cover and decoration:
鸡蛋/egg2个/2pcs
珍珠糖/nib sugar

做法/Instruction

1.首先稍微加热一下牛奶,温度要正好37度,然后加入新鲜酵母搅拌至酵母完全融化。另外取个小锅中火加热至200g黄油融化。取个搅拌盆,将面团区里的所有材料都混合均匀用手或者用面包机将面团揉至均匀。然后用保鲜膜包住让面团发到原来的一倍大,我花了大概45分钟。

first heat the milk to 37 celsius degree,then add fresh yeast in it to fully dissolve it.then heat 200g butter in another pan until butter is totally melted.

take a mixing bowl,add all the ingredients from “dough”section and mix well wiht your hand or mixer.cover the bowl with plastic wrap,let it rise to 1 time bigger in size.it took my around 45 mins.

2.将面团取出,放在洒了充分面粉的桌面上,用擀面杖擀成厚度半厘米的接近长方形的形状,大小可以参考下图。在锅中再加热融化100g的黄油,均匀得涂抹至表面,然后洒上充分的肉桂粉大概3汤勺,再洒上充分的白砂糖,大概100ml。一定多加糖,按照指示做出来的甜度正好,不会太甜。

take out the dough and place it on the platform that is sprinkled with flour.use rolling pin to roll the dough into rectangle-ish shape,the thickness is about half cm.

heat and melt 100g butter,evenly brush it over the surface.then shower the surface with enough cinnamon powder which is about 3tbsp.then shower with granulated sugar which is about 100ml.

3.从宽的这边从头卷毛巾一样卷到另一端,然后用刀利索得分成均匀的小段,我做的比较大,所以大概分了16段。

we select the longer side as a rolling starting point.roll it to the other side like picture below.use knife to cut the whole roll into small units evenly.i like big buns so i cut it into 16 pcs.

看下图,一段小面团的截断面我分上下左右四点,为了演示方便我定为abcd四点,将窄的两端竖立在桌面上,也就是ab两点这端朝上,而且cd两点的这面面向你,接着用两只大拇指往下压,压得越下做出来的样子越好看,压到内侧涂了肉桂粉的内嵌翻出来。

look at the picture below,it will be easier to understand and follow.i draw four points on the cross section of each unit,i note it as abcd four points.turn the narrow side up which is AB two points side up,and turn the CD two points side to you,face it.

use your two big thumbs to press hard to the bottom,so the inner layer will the squeezed out and closely meeting the outside layer.in that way the cinnamon buns will look prettier.

4.在烤盘里加张烘焙纸,将压好形状的肉桂卷放在烘焙纸上,在碗中敲两个鸡蛋,搅打好,用刷子将鸡蛋液均匀充分得涂在肉桂卷表面,再充分洒上珍珠糖,烤箱预热225度后放入中层,烤8-10分钟,烤到肉桂卷表面金黄的颜色出来就好,我做的比较大所以我花了10分钟烤出颜色来。具体时间自己把握。

烤好趁热吃,配合牛奶食用更佳。

add a baking paper in the tray,place the shaped cinnamon buns on it.beat two eggs and evenly brush it over each buns.next fully sprinkle the nib sugar on top.

pre-heat the oven over 225 celsius degree,place the tray in the middle section of oven,let it bake for 8-10 mins,as long as the buns turns golden brown.

serve when hot,and for better experience,enjoy with cup of milk.

从Prsima买/Buy From Prisma

Erikoisvehnäjauho

蛋糕专用小麦面粉

kaneli jauhettu

肉桂粉

hienosokeria

白砂糖

kardemumma

小豆蔻粉

voi

黄油

Digitaalinen Paistolämpömittari

电子的烤箱温度计

maito

牛奶

kanamuna

鸡蛋

先更新到这啦~

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