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July 19, 2016

玫瑰蔓越莓面包@Cranberry Bun

蔓越莓面包@Cranberry Bun
每次加果子的面包都会有点问题,要多练习几次~
口感稍微硬了,玫瑰烘烤前很漂亮,烘烤后就不漂亮了
 
材料:
面包粉280克、
低筋面粉120克、
即发干酵母 5克
细砂糖48克、
盐5克、
蛋32克、
牛奶228克,
黄油32克,
蔓越莓干60克 
(切小,可以先浸水30分钟,沥干)

做法:
1)把水,鸡蛋,倒入面包桶,之后倒入面粉,
中间挖个洞,倒入酵母埋好,左糖右盐。

2)设定11号时间25分钟直到不粘手
3)把面团摆开放入牛油,设定11时间15分钟,约5分钟就把蔓越莓干丢入继续搅拌直到面团光滑。
4)发酵一个小时
5)取出面团用面杆杆出气泡。。。然后分割好10克一粒揉成圆形 
6)用面杆杆出5片,然后叠起来卷起来成玫瑰装,对半切放入12洞烘焙盘里
7)休息1小时,刷上蛋液,入烤箱180度烤15-20分钟
(温度与时间依个人烤箱调整)

Rose Cranberry Bun

Ingredients:
280g bread flour
120g Low Protein Flour
5g instant yeast
48g sugar
1/4tsp salt
32g egg、
228gMilk
32g butter
Dried Cranberry 60g
(chopped)
Method
1.  Add the above ingredients, except butter and yeast, in the same sequence to the breadmaker.
2.  Make a well in the center, be sure not to expose water and add the yeast in it.
3.  Start Bread maker at menu 11 (kneads menu) set for 25min.
4.  After 25min, add in butter , Start Bread maker at menu 11 (kneads menu) set for 15min.
when work for 10minute add the Cranberry in and let it mix till finish.
5.  Once it is done, leave it in the machine to continue proofing for another 1hr. 
 (Dough is ready once it proof to double of the original volume).
6.  Remove from Bread Maker, punch down to release built up air.
7.  Weight and shape the dough into balls of 10g each , Flatten dough into a round shape,take 5pcs round dough n roll tgther,after that cut between of tat.
8.  Once done with the shaping, leave it in the  baking tray, cover with a damp cloth.  Leave it to proof for 45min.
9.  Preheat oven to 180C.
10.Apply eggwash  on top of the bread ,leave for final proofing for 15min.
11.  Send to bake for 15-20min.
 
 
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