Cinnamon "Sinabon" (ko "Cinnabon") yanzu sun zama alamar shahararrun shahararrun duniya, yana nuna halin da za a fadada, musamman a Gabas ta Tsakiya. Kamfanin yana da caca-bakeries 1,100 a kasashe fiye da 50. Tsarin "Sinabon" tare da kirfa yana da wani abu kamar nau'in kullu da sliced da gasa, ya yi aiki tare da kirim mai tsami. Kayan kirim mai ƙanshi na Makara, wanda aka yi amfani da shi a shirye-shirye na buns "Sinabon", yana girma ne a yankunan dutse na Indonesia.
A bit of history
A shekara ta 1985, mahaifin da dansa, Richard da Greg, sunyi shawarar wanka abin da ake kira "mafi kyaun kirfa a duniya". An tsara wannan bun don dogon lokaci bisa la'akari na musamman. Na farko na bakeries na kamfanin "Sinabon" an bude a ranar 05.12.1985 a daya daga cikin wuraren cinikayyar Seattle. Da farko, an yi amfani da "Sinabon" kawai a cikin bakina. Tun 1988, sun fara yin burodi "Minibon". Daga bisani, sauran nau'o'in sun bayyana: Shokobon (cakulan Sinabon), Pekanbon (tare da pecans da caramel), Cinnabon Styx (daga farfajiyar puff) da cinnabon Bytes (kadan, daya cizo), wanda ke yin amfani da abincin shayarwa (Mokkalata, Chillata, Kusa da kirfa da wasu).
Yadda za a dafa Sinabon?
Don haka, buns "Sinabon", girke-girke, wanda ya dace don cin abinci na gida.
Sinadaran don kullu:
- 200 ml na matsakaici mai madara;
- 50 g gishiri mai yisti (ko 11 g bushe);
- 2 ƙwai kaza;
- 70-80 g na man shanu;
- 100 g na sukari;
- 600-700 g na high-sa gari;
- wani tsunkule na gishiri;
- Sinadaran don cikawa;
- 50 g na man shanu mai laushi (don shafa);
- 1 kofin launin ruwan kasa;
- 1, 5 tbsp. cokali na kirfa.
Sinadaran don Cream:
- 50-60 g na kirim (alal misali, Almette);
- 100 g of powdered sukari;
- 2-3 tablespoons na softened man shanu;
- wasu vanilla - idan an so.
Shiri:
Muna girma yisti a cikin dumi madara (+ kadan sukari). Beat qwai, ƙara man shayar da man shanu a gare su. A cikin cakuda-da-man shanu muka ƙara sugar. Gishiri mai yisti ya zuba cikin babban kwano, wanda za mu knead da kullu. Mun ƙara cakuda mai yalwa da mai. Cikakken daɗaɗɗa, mafi kyaun mahaɗi.
Gyara gari da salted. Sashe na gari ana zuba a cikin kwano da kuma tsoma kullu. Ƙara ruwa kaɗan. Ƙara ƙara da sauran gari. Muna knead da kullu sosai, mirgine shi, ya rufe tasa tare da yatsa mai laushi mai tsabta kuma sanya shi a wuri mai dumi na awa daya.
Yin Buns
Yayinda kullu ya dace, muna yin cikawa. Mix sugar tare da kirfa (a cikin siffar foda). Bayan lokacin da ake buƙata, ana kulle kullu da kuma gauraye. Yi la'akari da tanda zuwa kimanin 200 ° C. Dole ne a yi amfani da kullu a babban gado mai zurfi, zai fi dacewa da siffar rectangular. Ko da yake an yi shi da man fetur. Yayyafa a ko'ina gwargwadon sukin-kirfa mai juyawa kuma ya juya cikin jujjuya mai sauƙi. Mun yanke shi da wuka ko zartar da zane akan samfurori daban. Mun sa a kan zanen gasa, greased tare da man fetur (zaku iya yin wanka da kasa tare da burodi da man shafawa tare da man fetur). Gasa ga minti 20-30. A wannan lokaci, muna yin cream: Mix man fetur mai narkewa
Nuances
Hakika, kowa na iya gwaji tare da creams da girman. Ya kamata a lura cewa idan kullu ya dace da tsawon sa'a guda, ana tsoma shi sau 2-4, to, buns sun fi girma kuma basu da tsayi. Buns "Sinabon" yana da kyau don yin hidima tare da kofi, shayi, zafi cakulan. Tabbas, don shiga cikin wannan kayan zaki mai ban sha'awa bai dace ba - abun da ke cikin caloric mai yawa.