手撕面包

派克面包卷面团24个,冷冻或稍微解冻
白砂糖1½杯
牛油½杯,溶化
橙子1½个,磨果皮碎
新鲜蔓越莓2杯,切碎后挤出多余果汁

涂酱

糖粉1杯
橙汁1-2大匙
橙子½个,磨果皮碎

做法

  1. 把面团切半待用。在圆环蛋糕模上薄薄地喷上一层油。
  2. 在中型搅拌碗中,把糖和橙皮碎混合。把面团先蘸好溶化的牛油,然后再裹上橙皮混合物,然后放进大碗。
  3. 把切碎的蔓越莓加入大碗中,翻拌均匀,然后放进涂好油的圆环蛋糕模,用保鲜膜或干净的棉布盖好,放置过夜发酵至面团膨胀到模具顶部。
  4. 预热烤箱至190°C,把面包放进烤箱烤45-50分钟至中心完全烤熟。最后20分钟建议用厚锡箔纸盖好,避免面包表面过焦。
  5. 从烤箱取出,立刻翻面脱模。把涂酱材料搅拌均匀,趁热淋在面包上,即可上桌。

Cranberry Orange Pull-Apart Monkey Bread

Pull-Apart Bread

24 parker house rolls dough, frozen or only partially thawed
1½cups granulated sugar
½ cup butter, melted
zest of 1½ oranges
2 cups fresh cranberries, chopped and squeezed to release excess juices

Glaze

1 cup powdered sugar
1-2 tbsp orange juice
zest of ½ orange

Method

  1. Cut each roll in half and set aside. Generously spray the sides and bottom of a bundt pan with cooking spray.
  2. In a medium bowl, combine sugar and orange zest. Dip each piece of dough first in melted butter and then in sugar zest mixture. Transfer to a large bowl.
  3. Add coarsely chopped cranberries to the bowl of sugar coated dough and toss to combine, then transfer to the prepared bundt pan. Cover lightly with plastic wrap or a clean towel and let rise overnight until rolls are puffy and reaching the top of the bundt pan.
  4. Preheat oven to 190°C, bake bread for 45-50mins until rolls in the center are cooked through. Cover with heavy duty aluminum foil for the last 20mins of baking to prevent top from browning too much.
  5. Remove bread from oven and immediately invert onto a large plate or serving platter. Whisk together Glaze ingredients and pour over bread while still hot, then serve for guests to pull apart while warm.
食谱提供
House of Nash Eats

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