肉桂杏仁面包卷

冬去春来, 天气渐渐回暖, 25 deg C 的艳阳天, 希巴烂的雀跃.

汤种肉桂杏仁面包卷

食谱取之Carol自在生活

Ingredients :

A. Tang Zhong : 25g Bakers flour, 125g water/milk

B. Main dough : 100g Tang Zhong, 270g Bakers flour, 30g cake flour, 1 teaspoon dried yeast, 1 egg,      120g fresh milk, 30g caster sugar, 30g unsalted butter and 1 1/4 teaspoon salt 

C. Filling : Melted butter, ground cinnamon and sugar

D. Egg wash and almond flakes