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)...


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)

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.

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)

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
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.

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

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.

Preheat the oven to 350F, and bake for 20 minutes. All ovens vary. Adjust your baking time accordingly.

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