Accordion Rye Rolls 褶边黑麦卷（在线收听）

Accordion Rye Rolls 褶边黑麦卷

词汇扫描

rye bread 黑麦面包

molasses 糖蜜，糖浆

plastic wrap 塑料薄膜

stiff peaks 硬性发泡

These rolls will make anyone like rye bread.

Even though Mom fixes the dough a day ahead,

she bakes them right before serving so they're hot and fresh.

Any extra effort in making them is well worth it.

中文大意

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INGREDIENTS 材料

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

1-1/2 cups warm milk (110° to 115°)

1/4 cup molasses

4 tablespoons butter, softened, divided

1 tablespoon sugar

1 tablespoon plus 1/2 teaspoon salt, divided

3 to 3-1/2 cups all-purpose flour

2-1/2 cups rye flour

Vegetable oil

1 egg white

2 teaspoons caraway seeds

music

SERVINGS 24 24人份

CATEGORY Breads 类别：面包

METHOD Baked 方法：烘焙

PREP 30 min. 准备：30分钟

COOK 20 min. 烹制：20分钟

TOTAL 50 min. 共计：50分钟

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DIRECTIONS 制作方法

In a large mixing bowl, dissolve yeast in water.

Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt.

Add 2 cups all-purpose flour; beat until smooth.

Add rye flour and enough remaining all-purpose flour

to form a soft dough.

Turn onto a floured surface;

knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top.

Cover and let stand for 20 minutes.

Punch dough down.

Turn onto a lightly floured surface, divide into four portions.

Roll each portion into a 14-in. x 6-in. rectangle.

Brush with remaining butter.

With dull edge of a table knife, score dough widthwise at 2-in. intervals.

Using those marks as a guideline,

make score marks widthwise across the dough.

Fold dough accordion-style back and forth along creased lines.

Cut folded dough into 1-in. pieces.

Place each piece cut side down in a greased muffin cup. Brush with oil.

Cover loosely with plastic wrap. Refrigerate for 4-24 hours.

When ready to bake,

uncover and let stand at room temperature for 10 minutes.

In a small mixing bowl, beat egg white until stiff peaks form;

brush over dough.

Sprinkle with caraway seeds and remaining salt.

Bake at 375° for 20-25 minutes or until lightly browned.

Remove from pans to wire racks. Yield: 2 dozen.

中文大意

逐句对照

In a large mixing bowl, dissolve yeast in water.

Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt.

Add 2 cups all-purpose flour; beat until smooth.

Add rye flour and enough remaining all-purpose flour

to form a soft dough.

Turn onto a floured surface;

knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top.

Cover and let stand for 20 minutes.

Punch dough down.

Turn onto a lightly floured surface,

divide into four portions.

Roll each portion into a 14-in. x 6-in. rectangle.

Brush with remaining butter.

With dull edge of a table knife, score dough widthwise at 2-in. intervals.

Using those marks as a guideline,

make score marks widthwise across the dough.

Fold dough accordion-style back and forth along creased lines.

Cut folded dough into 1-in. pieces.

Place each piece cut side down in a greased muffin cup.

Brush with oil.

Cover loosely with plastic wrap.

Refrigerate for 4-24 hours.

When ready to bake,

uncover and let stand at room temperature for 10 minutes.

In a small mixing bowl, beat egg white until stiff peaks form;

brush over dough.

Sprinkle with caraway seeds and remaining salt.

Bake at 375° for 20-25 minutes or until lightly browned.

Remove from pans to wire racks.

Yield: 2 dozen.

多学一点

rye bread 黑麦面包，裸麦面包

be well worth it 非常值得的，很值得的

This can be time consuming but it is well worth it.

active dry yeast 活性干酵母

molasses 糖蜜，糖浆

grease 涂上油脂

Grease the tin with butter before baking the cake.

a greased bowl

punch 用拳头猛击

punch dough down

divide into 划分，分割

His lecture divides into three parts.

dull edge of a knife

back and forth

Two small boats ferry people back and forth.

plastic wrap 塑料薄膜 / 保鲜膜

stiff peaks 硬性发泡 / 干性发泡

dry peak / hard peak

重新听一次故事原文

In a large mixing bowl, dissolve yeast in water.

Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt.

Add 2 cups all-purpose flour; beat until smooth.

Add rye flour and enough remaining all-purpose flour

to form a soft dough.

Turn onto a floured surface;

knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top.

Cover and let stand for 20 minutes.

Punch dough down.

Turn onto a lightly floured surface, divide into four portions.

Roll each portion into a 14-in. x 6-in. rectangle.

Brush with remaining butter.

With dull edge of a table knife, score dough widthwise at 2-in. intervals.

Using those marks as a guideline,

make score marks widthwise across the dough.

Fold dough accordion-style back and forth along creased lines.

Cut folded dough into 1-in. pieces.

Place each piece cut side down in a greased muffin cup. Brush with oil.

Cover loosely with plastic wrap. Refrigerate for 4-24 hours.

When ready to bake,

uncover and let stand at room temperature for 10 minutes.

In a small mixing bowl, beat egg white until stiff peaks form;

brush over dough.

Sprinkle with caraway seeds and remaining salt.

Bake at 375° for 20-25 minutes or until lightly browned.

Remove from pans to wire racks. Yield: 2 dozen.