感恩節週照片

2008年11月27日

這週星期三爸鼻公司和山大妞學校有potluck
所以星期二晚上媽咪做了南瓜晚餐包六十個
媽咪以豆奶取代牛奶
所以山大妞和也是對乳製品過敏的小朋友都可以吃
送山大妞班上兩打晚餐包吃到剩兩個
Miss Vicky也很喜歡吃
Miss Christi也要了食譜
想自己做做看嗎
以下就是食譜:

Squash Pull-apart Dinner Rolls
Soft, cheerfully orange, and slightly sweet. Prep and Cook Time: 3 hours.

Yield
Makes 2 dozen

Ingredients
1 1/2 cups warm (soy) milk
2 1/4 teaspoons dry yeast
2 tablespoons sugar
1 tablespoon salt
1 egg, lightly beaten
3/4 cup puréed squash or canned pumpkin
5 tablespoons vegetable shortening
4 to 5 cups all-purpose flour
2 tablespoons butter, melted, plus more for pan
2 teaspoons poppy or sesame seeds
Preparation

1. In a large bowl, combine milk with yeast, sugar, and salt.
Let stand 5 minutes, then add egg and beat well to combine.

2. Add squash and shortening; mash with a fork until shortening is
in small pieces. Add 1 1/2 cups flour and mix well with a wooden
spoon. Gradually mix in more flour by the cupful until dough
collects around spoon and pulls away from sides of bowl
(you may not need all the flour).

3. Transfer to a lightly floured surface and knead 2 minutes.
Put dough in a greased bowl; cover with a towel.
Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

4. Preheat oven to 400° and butter a large baking sheet.
Punch dough down, turn out onto a lightly floured work surface,
and knead until dough is smooth and supple, about 7 minutes.
Cut dough into 4 balls; cut each ball into 6 pieces.

5. Roll each piece into a round and arrange rounds on baking sheet
so they barely touch. Brush with melted butter and sprinkle with
poppy seeds; cover with plastic wrap and let rise 30 minutes.

6. Bake until golden brown, about 20 minutes. Let cool,
then pull apart to serve.

Note: Nutritional analysis is per roll.

Nutritional Information
Calories:137 (30% from fat)
Protein:3.4g
Fat:4.5g (sat 1.7)
Carbohydrate:20g
Fiber:0.9g
Sodium:312mg
Cholesterol:14mg

Angela Baker, Bremerton, WA, Sunset, NOVEMBER 2007

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