Friday, March 18, 2016

软款椒鹽卷餅 Soft Cinnamon Pretzels

Pretzel is a type of baked bread of German origin. It is commonly shaped into a twisted knot with harder texture than bread and the top is usually sprinkled with coarse salt.
椒盐卷饼是原自德国的一种咸面包。由于它一般的形状都是蝴蝶形,因此也有人称它为蝴蝶脆饼。传通的椒盐卷饼的面包组织比一般的面包来得硬,面包表面都是加上粗盐。




Today I am making the sweet and soft version of pretzel which appeal more to the members of our household.
今天我选择制做的椒盐卷饼是甜软式的,家人比较喜欢吃软式的面包。


软款椒鹽卷餅
Soft Cinnamon Pretzels

Ingredients 材料
(A)
173g Lukewarm Water 30-35C degrees 30-35度的温水
3g Instant Dried Yeast 速发干酵母
15g Brown Sugar 红糖
105g Bread Flour 高筋面粉
300g Plain Flour 中筋面粉
3g Salt 盐

(B)
40g Baking Soda 小苏打粉
500g Hot Water 热水

(C)
50g Salted Butter 牛油 (melted 融化)

(D)
2 Tsp Cinnamon Powder 桂花粉
100g Castor Sugar 细糖



Directions 做法

Combine instant yeast and warm water (A) into the mixing bowl of a stand mixer and allow it to stand for 10 mins.
将材料A的速发干酵母和温水一起混入搅拌器的钢盆里,搅匀后搁置10分钟。

Add in bread flour and brown sugar. Stir to combine. Allow the mixture to rest for 15 mins.

加入高筋面粉和红糖,捣匀。再搁置息面15分钟。

Add in plain flour and with the mixer with hook attachment,  combine on low speed to form a dough. If the mixture is dry, add an extra 1 to 2 more tablespoons of water.
再倒入中筋面粉,以慢速将材料搅拌成团。若面团过干,可以再加1-2汤匙的清水。

Add in salt and adjust the mixer to medium low and continue kneading for another 10-13 mins to form a smooth and elastic dough.
把盐混入后,将搅拌器转用中速把面团搓10-13分钟至面团表面光滑及有弹性即可。



Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size.
将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

In a large bowl, dissolve baking soda with hot water (B), set aside to cool.
准备一个大碗,把材料B的小苏打粉和热水一起混匀,搁置待凉。

When the dough has risen, turn out the dough onto a lightly floured worktop and divide into 10 equal pieces.
桌面上撒些面粉,把发酵完的面团取出,分割成10等份。


Roll each piece into a rope and twist into a pretzel shape. Dip each pretzel into the baking soda water (B) and drain.
用手掌将小面团揉成细长的面绳然后做造型。之后浸泡入苏打水,沥干。

Place the pretzels onto a baking pan lined with silpat or parchment paper. Place the baking pan into a unheated oven and proof for another 40mins or until doubled in size.
椒鹽卷餅沥干后,各自排在已铺上烘焙纸或耐热烘培垫。把烤盘送入未开火的烤箱发酵40分钟至膨胀双倍大即可。

Combine ingredients (D) into a bowl and set aside.
将材料D混入小碗,搁置待用。


8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 230C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 把烤箱预热至230C度.

Brush the pretzel surface with melted butter and bake in the middle level of a preheated oven at 230C degrees for 7 mins.
在椒盐卷饼的表层涂上一层融化的牛油然后把模具送入已预热至230C度的烤箱的中层烘烤7分钟.

Remove pretzels from oven and immediately brush the top with melted butter again. Allow the  pretzels to cool completely before dusting the top with cinnamon sugar (D) toppings. 
烤熟后将椒盐卷饼取出,马上在卷饼的表层涂上融化的牛油,摆在铁架待凉后再把桂花粉糖D撒上装饰。




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