みなさん、UBC BUN覚えてますっか〜？？？
あのジャイアントサイズのシナモンロール。
あれでんんキロ太ったこともいい思い出笑
だってあれなくっちゃUBCライフ始まんない。
最近ネットでUBC BUNの作り方調べました。
後、PONDEROSA CAKE （チョコチップのバナナケーキ）のレシピも発見！
みなさん作って、カナダのなつかしの味再現しちゃいましょー♪
UBC Cinnamon buns: at last, the secret is out (From the Vancouver Sun)
Rolls:
3 cups (750ml) milk
6 tablespoons (90ml) margarine
6 tablespoons (90ml) sugar
1 tablespoon (15ml) salt
1 teaspoon (5ml) sugar
½ cup (125ml) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2250ml) all-purpose flour, about
Filling:
¾ cup (175 ml) melted margarine, divided
1 ¼ cups (300mL) sugar
2 tablespoons (30ml) cinnamon
For rolls, scald milk. Stir in margarine, the six tablespoons sugar and salt. Cool to lukewarm.
Dissolve the one teaspoon sugar in warm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes. Stir.
In large mixing bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast Add four to five cups of the flour and beat well for 10 minutes. With wooden spoon gradually add enough of the remaining flour to make a soft dough. Turn out on to lightly floured surface and knead until smooth and elastic, adding additional flour as needed. (This is a soft dough). Place in well greased bowl and roll dough over to grease the top. Cover with a damp cloth and let rise in warm place until double in size, about one hour.
Punch dough down and turn out on lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into 9x18 inch rectangle. Brush each rectangle generously with melted margarine. Combine the 1 ¼ cups sugar and cinnamon. Sprinkle an equal portion on each rectangle. Roll dough up like a jelly roll, starting from the long side. Cut into 2 inch slices. Place remaining melted margarine in bottom of 16 ½ x 11 ½ x 2 ½ inch. Arrange slices in pan and cover loosely with greased wax paper. Let rise in pan until doubled in size, about 45 to 60 minutes.
Bake at 350F for 35 to 45 minuets. Remove from oven and immediately invert onto severing tray. Makes 18 large cinnamon buns.
NOW FROM THE UBC ALUMNI SITE
www.alumni.ubc.ca/about/faq.php downloaded 2009-11-22
UBC Ponderosa Cake
This is a delicious moist, chocolate chip banana cake.
Makes one 8" square cake. Double the recipe for a larger cake (9"x13").
1/2 cup butter, softened
3/4 cup granulated sugar (recipe calls for 1 cup)
1 egg
1/2 tsp vanilla
3/4 cup mashed bananas (approx. 2 bananas)
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup sour cream
1/2 tsp cinnamon
1/4 cup brown sugar
3/4 cup chocolate chips
Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. Pour half of batter into greased 8" square pan. Mix cinnamon and brown sugar together. Sprinkle half on top of batter, then half of chocolate chips. Repeat layers. Bake at 350 degrees F for 40-45 minutes or until cake tester in middle comes out clean.
あのジャイアントサイズのシナモンロール。
あれでんんキロ太ったこともいい思い出笑
だってあれなくっちゃUBCライフ始まんない。
最近ネットでUBC BUNの作り方調べました。
後、PONDEROSA CAKE （チョコチップのバナナケーキ）のレシピも発見！
みなさん作って、カナダのなつかしの味再現しちゃいましょー♪
UBC Cinnamon buns: at last, the secret is out (From the Vancouver Sun)
Rolls:
3 cups (750ml) milk
6 tablespoons (90ml) margarine
6 tablespoons (90ml) sugar
1 tablespoon (15ml) salt
1 teaspoon (5ml) sugar
½ cup (125ml) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2250ml) all-purpose flour, about
Filling:
¾ cup (175 ml) melted margarine, divided
1 ¼ cups (300mL) sugar
2 tablespoons (30ml) cinnamon
For rolls, scald milk. Stir in margarine, the six tablespoons sugar and salt. Cool to lukewarm.
Dissolve the one teaspoon sugar in warm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes. Stir.
In large mixing bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast Add four to five cups of the flour and beat well for 10 minutes. With wooden spoon gradually add enough of the remaining flour to make a soft dough. Turn out on to lightly floured surface and knead until smooth and elastic, adding additional flour as needed. (This is a soft dough). Place in well greased bowl and roll dough over to grease the top. Cover with a damp cloth and let rise in warm place until double in size, about one hour.
Punch dough down and turn out on lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into 9x18 inch rectangle. Brush each rectangle generously with melted margarine. Combine the 1 ¼ cups sugar and cinnamon. Sprinkle an equal portion on each rectangle. Roll dough up like a jelly roll, starting from the long side. Cut into 2 inch slices. Place remaining melted margarine in bottom of 16 ½ x 11 ½ x 2 ½ inch. Arrange slices in pan and cover loosely with greased wax paper. Let rise in pan until doubled in size, about 45 to 60 minutes.
Bake at 350F for 35 to 45 minuets. Remove from oven and immediately invert onto severing tray. Makes 18 large cinnamon buns.
NOW FROM THE UBC ALUMNI SITE
www.alumni.ubc.ca/about/faq.php downloaded 2009-11-22
UBC Ponderosa Cake
This is a delicious moist, chocolate chip banana cake.
Makes one 8" square cake. Double the recipe for a larger cake (9"x13").
1/2 cup butter, softened
3/4 cup granulated sugar (recipe calls for 1 cup)
1 egg
1/2 tsp vanilla
3/4 cup mashed bananas (approx. 2 bananas)
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup sour cream
1/2 tsp cinnamon
1/4 cup brown sugar
3/4 cup chocolate chips
Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. Pour half of batter into greased 8" square pan. Mix cinnamon and brown sugar together. Sprinkle half on top of batter, then half of chocolate chips. Repeat layers. Bake at 350 degrees F for 40-45 minutes or until cake tester in middle comes out clean.
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