Tuesday, May 13, 2014

43%全麥雙紋結肉桂麵包 43% Whole Wheat Double Knot Cinnamon Rolls


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 04/24/2014

花了好些天,終於移植了大部分的草莓,因為太接近鄰居草地,有可能會被噴灑到chemicals,也把黃梅樹種下了,又移植了blueberry shrubs,blueberry一直在乾燥上坡地,又被raspberry遮蔭,長的不太好,這次移植下來在較濕地區,也較遠離邊界,好就近觀察照料...附食譜做法(recipe included)...

這其實並非只有雙紋,而是多紋,是我自己亂玩出來的,不太會命名,只好亂叫一通了XD...


Double Knot Cinnamon Rolls (12 rolls) (KitchenAid Professional 600 standmixer製作,無standmixer,也可以像我以前手做麵包揉麵方式製作,差別不大)
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

A.
1 cup unbleached bread flour
1 cup unbleached all-purpose flour (I used 30% blend of white whole wheat)
1 cup white whole wheat pastry flour
2 tbsp olive oil

將以上幾項,放在KA standmixer大鋼盆裡,用wire whisk攪拌均勻
Put all the above ingredients into the mixing bowl of a stand mixer fitted with a dough hook.

B.
1 cup milk
1/4 cup water
2 tbsp brown sugar
1+1/4 tsp salt
1+1/2 tsp active dry yeast (*Not instant yeast/bread machine yeast)

B攪勻加熱,至手觸溫暖後,慢慢分次倒入A中,同時用2速攪拌,攪拌成團,約5分鐘,打至成均勻光滑麵糰即可,再將其滾成圓球後,放入有蓋的容器中,入溫暖烤箱中發酵,下方放置一盤熱水以利保溫及保濕
Mix all the ingredients except butter from B and stir until all dissolves. With the ingredients from A in the mixing bowl, turn on the stand mixer and set the speed to 2. Gradually pour in the B mixture. Beat until the dough forms and becomes smooth, about 5 minutes. It's a sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking. Transfer it into a greased bowl and cover with a lid or plasstic wrap, then place the bowl in a warm oven with a pan of hot water underneath for fermentation.

Fermentation & Shaping
第一次發酵至2-3倍大,倒出滾圓,像切pie一樣,分成12份,各滾成球型,鬆弛15分鐘,桿成橢圓形,再灑上餡料,然後像肉桂捲一樣捲起,再用法棍整形法整長條手法,整成約60cm捲長條後,用刀切成兩半長條,拿起兩半長條,開始交叉編起,尾端捏緊壓合,再拿起兩端,將其打結後,將兩端連結捏緊即成,表面噴水
Let the dough rise until double/triple in size. Take the dough out and shape it into a ball. Flaten it a bit and divide it into 6 pieces like cutting a pie. First shape each piece into a small ball. Rest for 15 minutes. Roll it out to an oval. Spread some filling and roll it like a cinnamon roll. Then shape and stretch it out to about 60 cm long just like shaping baguettes. Cut it in half from end to end and braid it. Pinch to connect at both ends. Take the braided loaf and make a knot. Connect the 2 ends. Mist the dough surface with some water with spray bottle after shaping.

Filling
1 tsp cinnamon powder
1 tbsp butter
1~2 tbsp oil
1/3~1/2 cup brown sugar

Proofing
入溫暖烤箱中發酵,下方放置一盤熱水以利保溫及保濕,作第二次發酵,至2-3倍大
Place the shaped dough with the baking sheet in a warm oven with hot water underneath for fermentation. Let rise until double/triple in size.

Baking
烤箱預熱至350F,烤20分鐘(依各家烤箱調整時間)
Preheat the oven to 350F, and bake for 20 minutes. All ovens vary. Adjust your baking time accordingly.






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