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南瓜坚果卷

南瓜坚果卷

假期就要到了, 今年,我的嫂子自愿在她家里吃饭, 所以这意味着我今天有一些空闲时间, 而前几年我没有. (我负责派的工作,比起做火鸡,我随时都愿意吃派.) Since there will be family in from out of town and friends in and out of my house, I like to make sure there is something to eat each day for breakfast that everyone will enjoy. 这些南瓜粘坚果卷完全符合要求, and the fact that I can assemble them the night before and let them rise in the fridge overnight is a huge bonus.

南瓜坚果卷

每天五分钟的节日和庆祝面包

咬了一口苹果
南瓜坚果卷

Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound piece. Dust the piece with more flour and quickly shape it into a ball by str等hing the surface of the dough around to the bottom, 把球旋转四分之一圈.

南瓜坚果卷

Using a rolling pin, roll the dough out into a 1/8-inch-thick rectangle, about 14×8 inches. 当你擀面团的时候, 用足够的面粉防止它粘在工作面上, 但不会让面团变干. 将剩余的牛油糖混合物均匀地铺在擀好的面团上, 把剩下的坚果切碎, 然后撒在上面.

南瓜坚果卷

Starting with the long side, roll the dough into a log and pinch the seam shut.

南瓜坚果卷

用厨房剪刀或非常锋利的锯齿刀或厨房剪刀, 把原木切成8等份.

南瓜坚果卷

Arrange over the nuts in the pan, so that the swirled cut edge is facing down. Cover loosely with plastic wrap and allow to rest at room temperature for 1 hour. 预热烤箱至350华氏度,在烤箱的中心放置一个架子.

南瓜坚果卷

把平底锅放在有边的烤盘上, 以防焦糖冒泡, 烤40分钟左右, 或者直到中间呈金黄色,完全凝固.

南瓜坚果卷

同时还热, run a knife around the edge of the pan to release the 卷 and invert immediately onto a serving dish. If you let them set too long, they will stick to the pan and be difficult to turn out. 冷却15分钟后再食用.

冰箱上升前一晚把你的焦糖卷放好, 所以你早上的第一件事就是烤面包卷, 用塑料松散地覆盖, 冷藏可达18小时. 准备烤的时候,预热烤箱,然后把面包卷滑进烤箱. 烤起来要花更长的时间,因为它们会很冷. 他们已经有很长时间了, 在冰箱中缓慢上升, 所以你不需要让它们在烘焙前发酵更多.

南瓜坚果卷

南瓜坚果卷

南瓜坚果卷
用简单的南瓜酵母面团做成的黏黏的卷. 隔夜起床,然后在早上烤一顿美味的早餐.
收益率 8
3

评论

成分

南瓜奶油糕点面团

  • 7 1/2 杯(1065克) 中筋面粉
  • 1 汤匙 铂酵母
  • 1 汤匙 粗盐
  • 1 茶匙 地面肉桂
  • 1/2 茶匙 生姜
  • 1/2 茶匙 地面肉豆蔻
  • 1/4 茶匙 地面甜胡椒
  • 1 1/4 温水
  • 4 鸡蛋
  • 1/2 蜂蜜
  • 1/2 无盐黄油 (融化)
  • 1 3/4 南瓜泥 (现烤或罐装)

填充

  • 12 汤匙(1根半棒) 无盐黄油 (融化了,再加一些来给锅上油)
  • 1 1/4 包装红糖
  • 1/4 蜂蜜
  • 1 茶匙 地面肉桂
  • 1/4 茶匙 新鲜磨碎的肉豆蔻
  • 1/2 茶匙
  • 胡椒粉
  • 3 山核桃半,烤 (或者每人一杯烤过的山核桃、核桃和杏仁)

指令

  • 使面团: 用丹麦面团打蛋器, whisk together all of the dry ingredients in a 5-quart Food Storage Container, 装有不密封的盖子的. 混合液体成分,用木勺把它们加到干燥的地方. 充分搅拌,直到没有干面粉. 烤好后,面团会变得很松. (你也可以使用5夸脱立式搅拌机(有桨)来混合面团.)
  • 第一个上升: 盖上容器,让面团在柜台上停留2小时. Once it has risen, refrigerate for at least 4 hours before baking or it is too difficult to handle. 可在冰箱中存放5天.
  • 组装糯米团: Mix together the melted butter, brown sugar, 蜂蜜, cinnamon, nutmeg, 盐, and pepper. 在9×3-inch蛋糕烤盘的两边涂上黄油. (如果你的锅没有很好的密封性, then line the bottom and sides of the pan with a piece of parchment paper and grease the parchment.将一半的牛油糖混合物均匀地铺在锅底. 将一半的山核桃撒在黄油和糖的混合物上,备用.
  • Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound piece. (剩下的面团可以在冰箱里盖上盖子保存5天.) Dust the piece with more flour and quickly shape it into a ball by str等hing the surface of the dough around to the bottom, 把球旋转四分之一圈.
  • Using a rolling pin, roll the dough out into a 1/8-inch-thick rectangle, about 14×8-inches. 当你擀面团的时候, 用足够的面粉防止它粘在工作面上, 但不会让面团变干. 将剩余的牛油糖混合物均匀地铺在擀好的面团上, 把剩下的坚果切碎, 然后撒在上面.
  • Starting with the long side, roll the dough into a log and pinch the seam shut.
  • 用厨房剪刀或非常锋利的锯齿刀或厨房剪刀, 把原木切成8等份.
  • 最后的上升: Arrange over the nuts in the pan, so that the swirled cut edge is facing down. Cover loosely with plastic wrap and allow to rest at room temperature for 1 hour. (详见隔夜期权说明)
  • 预热烤箱至350华氏度,烤箱中央放一个烤架.
  • 烤卷: 把平底锅放在有边的烤盘上, 以防焦糖冒泡, 烤40分钟左右, 或者直到中间呈金黄色,完全凝固.
  • 同时还热, run a knife around the edge of the pan to release the 卷 and invert immediately onto a serving dish. If you let them set too long, they will stick to the pan and be difficult to turn out. 冷却15分钟后再食用.

笔记

一夜之间上涨: Prepare the 卷, 用塑料松散地覆盖, 冷藏可达18小时. When ready to bake, take 卷 out of refrigerator and set on counter while oven preheats (step 9). 烤的时间会更长,因为它们会很冷. 他们已经有很长时间了, 在冰箱中缓慢上升, 所以你不需要让它们在烘焙前发酵更多.
 
配方的 手工面包在五.

作者:杰夫·赫茨伯格和佐伊弗朗索瓦

新的健康面包在五分钟一天-主食谱

杰夫 Hertzberg and 佐伊弗朗索瓦 met in their children’s music class in 2003 and have written bread cookbooks with more than 715,印刷000册. 杰夫, 训练有素的医生, is a self-taught baker who grew up eating great bread and pizza in New York City, 并渴望自己重现这一切. Zoë是一名在美国烹饪学院接受培训的糕点厨师和面包师. 她的作品出现在美国各地的博客上, 她的甜品菜单也为两位作者家乡的高档餐厅增色不少, 明尼阿波里斯市, 明尼苏达州. 杰夫 and Zoë were among the very first cookbook authors to support their readers with personal responses on their website, BreadIn5.com从2007年开始,他们在博客上发布了他们的超高速酵母面包.

审查 & 评论

就艾莉森·摩斯科索| 回复

Now that I’ve discovered artisan bread in 5, I bake with yeast much more often! 到目前为止,一周一次!

乔纳森·卢瑟福| 回复

五星级
我每周都用红星,它让烘焙变得简单! 谢谢你让事情变得简单.

春天复活| 回复

Thank you for always providing easy to follow instructions and beautiful photos to help us attain the incredible baking results you inspire! 🙂

玛丽·巴尔德斯| 回复

五星级
我是杰夫和佐伊的超级粉丝! I prepare a batch of their refrigerator dough every week and make bread and 卷 throughout the week. 没有任何一种酵母菌能像红星那样有效.

Annna麦当劳| 回复

4星
我只会用红星酵母.

杰瑞·史密斯| 回复

I usually bake with Red Star yeast once a week or more depending on my schedule. 红星酵母从未让我失望过!

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