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已經(jīng)減糖！單個熱量約250大卡！
最大限度的放縱美式肉桂卷
甜味用零卡糖，不淋糖漿與糖霜。
聽巧兒的話，錫蘭肉桂拼配中國肉桂香味絕絕子。
巧克力碎增加風味。
牛奶湯種與中筋面粉不干不硬。
如此配方服！
PS：此配方可做20個直徑7cm左右的肉桂卷

用料

1.牛奶湯種

中筋面粉（總面粉量10%）

60g

牛奶

260g

2.主面團

牛奶湯種（加熱過程會揮發(fā)）

310g

中筋面粉

600g

砂糖（發(fā)酵用不建議換代糖）

80g

海鹽

10g

干酵母

常溫牛奶

130g

常溫全蛋（約2個大號雞蛋）

100g

常溫蛋黃（約2個大號蛋黃）

40g

常溫無鹽黃油

100g

3.肉桂糖餡兒

常溫無鹽黃油

180g

海鹽

紅糖（有風味的甜不建議減）

130g

零卡糖（樂甘?。?/p>

70g

錫蘭肉桂粉

18g

中國肉桂粉

18g

可可粉（法芙娜）

10g

香草精（沒有可不加）

2滴

巧克力幣（法芙娜70％圭那亞）

80g

絕絕子肉桂卷的做法

1.牛奶湯種：不粘鍋中加牛奶和面粉攪勻，蛋抽攪勻后一定換硅膠鏟，不要傷鍋。

中小火加熱

持續(xù)攪拌至沸騰，底部起小泡，徹底糊化（100°）

關火，盛出，貼保鮮膜，冰箱放涼

2.主面團：除黃油外所有食材放入廚師機面缸中，廚師機低速攪3min，轉中速攪5min，中途刮缸1-2次。

加黃油，廚師機低速攪3min，面團吃進黃油后轉中速攪2-3min，確認有初步薄膜，面團離缸即可

取出面團，滾圓，面盆抹點油，放入面團

進發(fā)酵箱或溫度較高的地方30°發(fā)酵1小時，轉入冰箱冷藏1-2小時（熟成）

3.肉桂糖餡兒：肉桂風味來源于肉桂醇，是油溶性香味，所以黃油請不要減。
餡兒食材放入小號攪拌缸。

手持攪拌器or廚師機蛋抽打發(fā)，至羽毛狀，蓬松柔軟

臺面撒手粉

從冰箱取出面團

搟平成50×70cm（肉桂卷準備卷5圈）

用小刮刀點抹肉桂糖餡兒
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