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Sunday, 6 April 2014

Cranberry Sweet Butter Bun


Yield: five 15-cm long buns
          五个15cm面包

Ingredient A 
130g bread flour
20g top flour
25g fine sugar
1/2 tsp instant dry yeast
1/8 tsp salt
1.5 tsp milk powder
15g beaten egg
85g water
12g butter, unsalted, softened


130g 高筋面粉
20g 低筋面粉
25g 细糖
1/2 tsp 速发干酵母
1/8 tsp 盐
1.5 tsp 奶粉
15g 蛋液
85g 水
12g 无盐奶油,软化

Ingredient B
24g dry cranberry, cut into bit size

24g 蔓越莓干,切细




Ingredient C
18g butter, unsalted
Beaten egg for glazing
About 1 tbsp icing sugar

18g 无盐奶油
些许蛋液
1tbsp 糖粉

Place butter in a plastic bag and allow it to softened. Set aside
将奶油放入槊料袋中软化,待用。

  
  
Direction
1. Mix all ingredient A ,except the butter, in a mixing bowl using a spoon till it form a big lump. Cover with a lid and let it rest for 15 to 20 minutes.
将材料A, 除了奶油,放入搅拌盆中用茶匙混合成糰。盖上盖子,让面团休息15到20分钟。 


2. Wear a pair of CPE disposable gloves to handle the sticky dough. Hold on to one end of the dough and slam it against the wall of the mixing bowl. Fold it, turn your hand to grab the other end of the dough, and repeat the slam-fold-turn process till the dough pulls away from the wall and becomes less sticky. This process takes about 1 to 2 minutes.
戴上即用即丢手套较易处理这粘性高的面团。抓住面团的一边,甩向搅拌盆的内面,折上,手再转90度抓住面团的另一边,再甩。重复这些动作直到面团粘性转低。

Picture for demonstration.

3. Transfer the dough to a floured surface and repeat the slam-fold-turn process for about 5 to 10 minutes, till you get a smooth texture.
将面糰移到台面再继续甩折转步骤大约5至10分钟,直至面糰平滑为止。


4. Spread out the dough, and apply softened butter. Blend well and continue to slam-fold-turn process for another 5 to 10 minutes, or till the dough can stretch into a thin membrane.
摊开面糰,铺上软化奶油,搓揉甩打步骤5至10分钟,直至面糰可拉开成薄膜。


5. Pull down the side of the dough and seal at the base.
将面糰的四边拉下,收口在底部。

6. Place the dough in a mixing bowl and spray some water on top. Cover with a lid or wet towel, and proof for about 1 hour or till the dough doubles it's size.
将面糰置回盆中,喷一些水,盖上盖子或湿面巾,发酵大约1小时。


7. After 1 hour, sprinkle some flour over the top, and invert the dough onto the work top.
一小时后,在面糰上撒些面粉,将面糰倒扣到工作台。

8. Press down the dough to remove the trapped air. Divide the dough into 5 equal portions (about 55g each).
压平面糰以拍出气体。再将面糰分割成5等分,大概各55g。


9. Shape the dough into balls, coat them with some flour, and cover with a lid. Allow them to rest for 15 minutes.
将小面糰整成小圆球,外层上点面粉,放入盆中,加盖,让面糰休息15分钟。

10. Take a small dough and roll it into an oval shape using a rolling pin.
取一面糰杆成椭圆形的面皮。

11. Flip the dough and roll out the other face. Sprinkle some cranberry bits over the middle of the dough.
将面皮翻过来,再杆另一面。在中间部分撒些蔓越莓碎。



12. Roll up the dough and pinch at the end to seal.
将面皮卷起,并在尾端捏紧。


13. Place the dough over a non-stick baking tray. Spray some water on top before proofing in an oven. Allow the dough to proof for about 40 minutes.
将面包卷置于防沾烤盘上,再喷些水,放进烤箱做第二次发酵。大约需40分钟。



14. At the end of the second proofing, remove the tray of dough and start to pre-heat the oven to 190 degree Celsius.
第二次发酵完成后,将烤盘和面包卷取出。预热烤箱至190度C。

13. Use a sharp knife to slit open the top of the dough, about 0.5 cm deep till you see the embedded cranberry bits.
Cut away a corner of the plastic bag which holds the softened butter under ingredient C. Squeeze out some butter to fill the slit.
用一把锋利的刀在面包上切出约0.5cm深的浅沟, 直到看到蔓越莓粒为止。
将装有软化奶油袋子的一小角切开,将奶油挤到划开的浅沟中。




15. Brush the dough with a layer of egg wash. Sprinkle a thick coat of icing sugar on top using a sieve.
涂一层蛋液在面包卷周围,再用筛撒上一层厚厚的糖粉。




16. Bake in the oven at 190 degree Celsius for 10 minutes  and 170 degree Celsius for 3 minutes or till the top turns golden.
送入烤箱以190度C烘大约10分钟,再以170度C烤3分钟,直至面包表面呈金黄色。


17. Allow the bread to cool down a bit before enjoying it while still warm :)
让面包稍凉,趁热享用:)



Recipe adapted from:
http://blog.sina.cn/dpool/blog/s/blog_4a5089ff01009ri4.html

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