Saturday, December 10, 2016

桂香面包圈 Cinnamon Bread Wreath


This is one of the more preferred bread among our household members, once the bread comes out of the oven it will usually be taken up with no leftovers. All were smitten by the sweet aroma of cinnamon brown sugar hence once they start taking the bread they will automatically reach for the 2nd serving.
这是家人最喜欢吃的面包之一,面包一出炉后很快都一抢而光。此面包隐隐的桂香和黑糖深深的甜味,让他们吃起来难予停手。


桂香面包圈
Cinnamon Bread Wreath

Ingredients 材料
(A)
550g Bread Flour 面包粉
100g Cake Flour 蛋糕粉
6g Instant Dry Yeast 速发干酵母
80g Castor Sugar 细砂糖
2 Eggs 鸡蛋
330g Milk 鲜奶
7g Salt 盐

(B)
80g Unsalted Butter 无盐奶油

(C)
1 Tbsp Cinnamon Powder 桂香粉
1 Tbsp Castor Sugar 细砂糖
1 Tbsp Brown Sugar 红糖

(D)
Salted Butter 咸牛油 (melted 融化)


Method 做法


Combine (C) together until mix. Set aside.
提早先把材料C一起混合,混匀搁置备用。

Heat up milk (A) in microwave on medium for 30 seconds. Allow the milk to cool to 35-38C degrees then stir in 1 Tbsp sugar (A) and instant yeast. Allow the mixture to stand for 10 mins until frothy.
把鲜奶A用微波炉加热30秒钟,待牛奶稍凉至35-38C度后便倒入一大汤匙细砂糖A和速发干酵母搅匀。静置10分钟让酵母活化起泡才使用。

In the bowl of the stand mixer fitted with dough attachment, add yeast milk mixture and the balance of ingredients (A) and mix with lower speed until all ingredients are well combined. Alternatively you may follow the same sequence and combine the ingredients into a mixing bowl and knead till combined.
首先将酵母牛奶液和其余材料A混入搅拌器的钢盆中,以慢速度搅拌搓揉成一个不粘手的面团。若是人工搓面的话,依据同样的次序把材料混合搓匀即可。

Add unsalted butter (B) and slowly increase the speed to medium and continue kneading for approx. 20-25 mins, until the dough becomes smooth and pass the window pane test. The same applies when you are completely kneading by hand.
加入无盐牛油(B)然后依照揉面标准程序继续以中速把面团搅拌(大约20-25分钟)成撑得起薄膜的面团。手搓面团也是以相同的标准程序将面团搓成撑得起薄膜的面团。


Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it 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,盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。

Punch down the dough. Divide the dough into 4 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉,将面团用手压下去将气体挤出来. 把面团平均分割成4等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.


Sprinkle the worktop with bread flour, roll each dough on a lightly floured surface into a 22 × 33 cm rectangle. Apply a coat of melted butter (D) mixture over the surface.
台座上撒些高筋面粉,将休息好的面团用擀面棍把面团擀成22 × 33 cm长方形, 在面皮上刷一层咸牛油液D.

Spread cinnamon sugar mixture (C) evenly over dough to the edges. Tightly roll up dough from the longer end and roll into a log. Pinch the seams and edges. Use a sharp knife to cut the log lengthwise into half.
接着将桂花糖混合粉C平均地撒上整个面团包挂边缘,从较长的端部紧紧卷起面团如原木形状捏紧收口。使用锋利的刀子将面团纵向切成一半。

Tightly weave the two pieces together then round up to form into a wreath while leaving the cut sides exposed. Gently transfer into prepared baking sheet lined with greased parchment paper. Repeat the process for the balance 3 ps of dough. Space the doughs 5-6 inches apart to make room for the doughs to expand.
把切割的面团两部紧紧地编织在一起,编织完毕后将两边尾端连接起来形成个花卷特别露出切边的线纹。完成的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。再重复同样的做法把其余的三份面团完成。面团之间应保留5至6寸的距离,给予面团膨胀的空间。


Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C degrees.
发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至180C度.

Apply egg wash over the dough. Bake in the second lower level of a preheated oven at 180C degrees for 22-25 mins until golden brown.
面团刷上一层蛋液,送入已预热至180C度的烤箱的中下层烘烤22-25分钟至面包烤至金黄色即可。

Remove bread from oven and allow to cool on cooling rack.
烤好后放在铁网架上放凉。


Do link back to Coco Sweet Tooth if you have used any information as published in this blog





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