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南瓜蔓越莓曲折

南瓜蔓越莓曲折
这些美丽的转折是完美的丰收庆祝餐.
Yield 16 rolls
0

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Ingredients

  • 4 1/2 cups bread flour (divided)
  • 1 (0.25盎司包装(7克)或21 /4茶匙 红星活性干酵母
  • 1 teaspoon table salt
  • 3/4 cup warm water (110-115°)
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1 large egg (beaten)
  • 1/2 cup 蔓越莓干
  • 1/2 cup chopped pecans
  • 蛋液:1个轻轻打散的鸡蛋

Instructions

  • In stand mixer bowl, combine 1 cup flour, yeast and salt; whisk to combine. Add warm water. 用桨,低速搅拌,直到混合均匀. Add pumpkin, maple syrup, oil, ginger, cinnamon, allspice and egg; blend on low speed for 30 seconds. 中速拍打3分钟.
  • 切换到面团挂钩附件. 逐渐加入足够多的剩余面粉,做成结实的面团. 揉至光滑有弹性,约7至10分钟.
    (注:手工混合:按以上步骤操作, 用木勺或打面器在大碗中混合原料. 在撒有面粉的表面揉至光滑有弹性.)
  • 将面团放入抹了少许油的碗中,盖上油脂. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch down dough; turn out onto lightly floured surface. 加入蔓越莓和坚果. 把面团分成16块,每一块擀成一根12英寸长的绳子. 把每根绳子对折, 捻股一旦, 捏紧两端密封,隔2英寸放在涂上少许油脂或衬有羊皮纸的烤盘上. Cover; let rise until indentation remains after touching, about 45 minutes.
  • 预热烤箱至425华氏度.
  • 把打好的鸡蛋刷在面团上. 烤15分钟左右,直到面皮变成金黄色. Remove from baking sheet; let cool slightly on racks before serving.

Notes

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