September 11, 2011

Cinnamon pudding rolls, 教做玉桂布甸飽

Few years ago I went to NY for a trip and in atlantic city I had cinnamon rolls... oh they were so great! After I returned back home I missed them so much so I started to figure out a recipe and added vanilla pudding to make them softer. I hope you will like them.




Please click here for more information on cinnamon rolls.

Ingredients:

Filling :
1. 1 pack vanilla pudding powder = 38 gram, 1.3 oz
2. 375 ml milk= 12.7 fl oz
3. 40 gram sugar= 1.4 oz
4. 60 gram raisins= 2.1 oz
5. 4 tbsp warm water
6. 1 tbsp sugar
7. 1/2 tbsp Rum
8. 1 tsp cinnamon powder
9. 4 tbsp brown sugar = 25 gram

Dough:
1. 250 gram sieved flour= 8.9 oz
2. 1 1/2 tsp dry yeast
3. 4 tbsp sugar = 25 gram
4. 1 pack vanilla sugar = 7 gram, 2 1/3 tsp
5. 50 ml butter, room temperature = 1. 9 oz
6. 65 ml milk= 2.2 fl oz

Preheat oven 13 mins on 100° C= 212° F then turn off, place the tray in warm oven for 45 mins.

Egg wash:
1. an egg yolk
2. 3 tsp milk

Preheat oven 10 mins on 180° C = 356° F, 4 stage, bake for 25 mins

Topping:
1. 20 gram icing sugar= 4 tbsp
2. 1 pack vanilla sugar = 7 gram, 2 1/3 tsp
3. 2 tsp hot water

材料:

餡料
1. 1包雲呢我拿布甸粉, = 38 克, 1.3 oz
2. 375 ml 奶 =12. 7 fl oz
3. 40 克糖= 1.4 oz
4. 60 克提子乾= 2..1 oz
5. 4 湯匙暖水
6. 1 湯匙糖
7. 半湯匙 rum 酒
8. 1 茶匙玉桂粉
9. 4 湯匙黃糖 = 25 克

皮料:
1. 250 克先濾麵粉,= 8.9 oz
2. 1 1/2 茶匙乾發子
3. 4 湯匙糖 = 25 克
4. 1包雲呢拿糖 = 7 克, 2 1/3 tsp
5. 50 克牛油, 室溫= 1.9 oz
6. 65 ml 奶= 2.2 fl oz

蛋液:
1. 1只蛋黃
2. 3 茶匙奶

面裝飾:
1. 20 克糖粉= 4 tbsp
2. 1 包雲呢拿糖 = 7 克, 2 1/3 tsp
3. 3 茶匙熱暖水

做:
放315 ml 奶在 pot煮加入 40 克糖, 煮將沸時教小火, 倒入( 1包布甸粉和 60 ml 奶已拌勻) 料拌混, 見起泡熟取出, 攤凍, 間中要拌勻不要起皮面, 完全凍後蓋上保鮮紙在面.

60 克提子乾加入 4 湯匙暖熱水, 1 湯匙糖和半湯匙 rum 酒勻.
做皮:

放 250 克麵粉在盆加入1 1/2 茶匙乾發子, 25克糖, 1 包雲呢拿糖拌勻, 加入( 50 克牛油和 65 ml 奶在微波爐溶), 最後加入1 只鷂旦, 以上拌勻槎成麵糰, 盆放些油把麵糰轉粘上油, 用濕布蓋面1至2 小時放暖地方待發.

2 倍大後取出壓下去空氣, 放些麵粉在桌槎幾卞, 用木棍榐成45x 30 cm 一大塊, 灘凍布甸放入用膠板鋪平, 提子乾去水, 洒在上, 25 克黃糖加入1 荼匙玉桂粉拌勻, 洒在上面把麵塊卷成長形, 先切中間, 再分切成 12 份, 放已有油紙焗盆內, 飽邊口向內, 焗時不會走出, 面蓋油紙.

先開焗爐100° C= 212° F 焗熱13 分後, 熄火, 放入焗盆45 分再待發.45 分後取出放1 只蛋黃加 3茶匙奶拌勻擦面.

先熱焗爐180° C= 356° F, 10 分, 放入焗盆在第4 層, 焗25 分. 用竹簽試焗熟否?

20 克糖粉 = 4 tbsp, 加入1 包雲呢拿糖 = 2 1/3 tsp, 和 2 荼匙熱暖水拌勻, 淋在飽面.
註: 如當天餘下的飽放打冰糰, 食前微波爐打熱, 像新鮮一樣

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