brown sugar walnut roll 黑糖核桃麵包

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黑糖核桃麵包出爐!
Brown sugar walnut roll baked! I am not too sure about others, but when I am free and have the energy… I will have to find something to do in the house…. which I choose to bake this brown sugar walnut roll.. wweeee~~~~~~

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剛揉好的麵糰…
Dough finished kneading

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發到兩倍的麵糰…
Fermentated to double in size

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造型…
shaping…

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卷下來..  收口捏好.
roll it down from above… make sure the dough are sealed tightly.

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看,造型好了得麵包.
lined up on the tray.

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發至7成的麵包,塗蛋液,便可以放進去烤.
fermentated to 70%, brush some egg wash then its good to go.

食譜參考至愛和自由的卜

高筋面粉200g
低筋面粉50g
乾酵母2.5g
黑糖40g
盐3g
奶粉10g
蛋25g
水135g
無鹽奶油25g
核桃50g, 用水煮過,然後烤香再切碎.

揉麵糰至可以拉開薄膜,
發至兩倍大.  打气出來, 再将面团分割成每個80g个,
滚圆后松弛15分钟.
然後,將鬆弛好的麵糰桿成椭圆形,然後卷成橄榄形. 記著收口捏好向下.
將造好麵糰排上烤盘上, 蓋上保鮮膜,放進溫暖的地方進行最後的發酵.
發酵好後,表面塗上蛋液,用麵包刀在中间割口.
放入预热180℃的烤箱,烤約15分钟.

Bread flour 200g
Cake flour 50g
Fast active yeast 2.5g
Brown sugar 40g
Salt 3g
Milk powder 10g
Egg 25g
Water 135g
Unsalted butter 25g
Walnut 50g,  blanch in salted water, roasted till dry and chop into pieces.

Knead the dough with everything apart from the butter and walnut. Knead it until window-pane stage. Place into an oiled bowl and covered it up to have it raised into double in size. Punch the air out and divide the dough into 80g each, which yields about six in this recipe.
Roll each dough into a ball and bench rest it for 15 minutes.
Shaping into an olive shape by flattening the rough into oval shape, fold in the top two corners and roll it from the top towards you, seal the dough well. Place the sealed side down and let it do 2nd time fermentation, until 70% raisen. Brush it with egg wash and bake at 180C for 15 mins. Until the bottom is golden brown.

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