南瓜餐包 by Mac
這食譜是改編自安吉拉貝克的
“Squash Pull-Apart Dinner Rolls”
成份：
¾杯 南瓜泥
¼杯 油
1杯 牛奶
½杯 橙汁
1個 大雞蛋
1茶匙 鹽
2湯匙 糖
2 ¼小勺 乾酵母
4½至5 ½杯 中筋麵粉
1。將牛奶，酵母和糖在碗中混合，
直到起泡沫，
加橙汁，雞蛋，鹽，和南瓜泥---調勻。
2。一次添加麵粉 ½杯，
形成一個非常柔軟的麵團
（我在算到第4杯麵粉時就暫時性失憶了.）
覆蓋，
讓麵團發酵，
直到體積增加一倍。
3。擠出空氣將麵團分割,滾圓，
讓麵團發酵，
直到體積增加一倍。
刷上融化的黃油或蛋汁
400F烤約 18-20分鐘或呈金黃色。
這個餐包柔軟濕潤而不是“膨鬆”，
它的質感比較紮實.
也許是因為我改變了液體配方?
也許是加了太多的南瓜泥?
也許是我用了太多麵粉?
又或者是我用了有機麵粉？
我發現每當我使用有機麵粉時,
烤出來的麵包就不像用一般麵粉烤出來的那般膨鬆.
也可能是所有這些原因的一個組合。
我應該試著用普通中筋麵粉照著相同的食譜再做一回,
看看結果是否不同，
在計數幾杯麵粉時,
我最好別再來一次暫時性失憶. Pumpkin Dinner Rolls by Mac This recipe is adapted from Angela Baker’s “Squash Pull-Apart Dinner Rolls”
......................................................
原文
published in the November issue of Sunset Magazine
Ingredients:
¾ cup pumpkin puree 南瓜泥
¼ cup oil 油
1 cup milk 牛奶
½ cup orange juice 橙汁
1 large egg 雞蛋
1 tsp salt 鹽
2 tbsp sugar 糖
2 ¼ tsp dry yeast 酵母
4 ½ to 5 ½ cups all purpose flour 中筋麵粉
1. Combine milk, yeast and sugar in a bowl until the mixture is bubbly;
add orange juice, egg, salt,
and pumpkin puree---mix thoroughly.
2. Add flour ½ cup at a time to form a very soft dough
(senior moment stroked, I lost count at about 4th cup of flour)
cover and let the dough rest until double.
3. Punch down the dough and form into round balls;
let the rolls rest until almost double in size;
brush rolls with melted butter or egg wash and bake at
400F
for about 18-20 minutes
or
until golden brown.
The rolls are soft and moist but not “fluffy and airy”;
it is a little bit on the dense side.
Maybe it is because I altered the liquid in the recipe,
maybe too much pumpkin puree, maybe I use too much flour,
or maybe it’s the organic flour?
I do notice my breads did not come out as fluffy and airy as usual whenever I use organic flour.
It is probably a combination of all these things.
I should try to use regular all purpose flour on the same recipe again and see how the rolls turn out,
and I better not have another one of those senior moments while counting cups of flour.
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