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.

Cinnamon Bread Wreath

Ingredients 材料
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

80g Unsalted Butter 无盐奶油

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

Salted Butter 咸牛油 (melted 融化)

Method 做法

Combine (C) together until mix. Set aside.

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.

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.

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.

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.

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.

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.

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.

Remove bread from oven and allow to cool on cooling rack.

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

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