Sunday, 28 December 2014

肉桂核桃面包 ~ Cinnamon Walnut Bread


食谱取自 我的辛福烘焙厨房


200g 高筋面粉
50g 低筋面粉
5g 酵母
40g 砂糖
1 鸡蛋
100 g牛奶
30g 奶油
融化奶油适量 面团表面用)

表面装饰( 搅拌均匀 )
50g 黑砂糖
1/2小匙 肉桂粉
50g 切碎的核桃

50g 糖粉
1大匙 牛奶 

1 一般面包做法。




5.  进行第二次发酵50分钟后,将剩余的表面装饰洒在面团表面


Recipe source : C’est La Vie

Cinnamon Walnut Bread

Ingredients :
200g high protein flour
50g low protein flour
5g instant yeast
5g salt
40g  sugar
1 egg
100g milk
30g unsalted butter
some melted butter

Filling  (mix well ) :
50g brown sugar
1/2tsp cinnamon powder
50g chopped walnut

Topping ( mix well ) :
50g icing sugar
1tbsp milk

Method :
1. Normal way of making bread .

2. Remove dough from the bowl and punch down to release air in dough . Divide dough into 10 equal portions and shape into balls . Cover and let it rest for 15 minutes .

3. Spread some melted butter on the small dough .

4. Sprinkle some cinnamon walnut mixture over the dough and place the dough into 18cm greased round mould .

5.  Allow dough to proof till 2X the original size again  ( about 50 minutes ) . Sprinkle the remaining cinnamon walnut mixture over the top of the dough  .

6. Bake in preheated oven at 180c for 15 minutes  . Remove from oven and allow to cool slightly .  Spread the icing mixture to tops of the cinnamon bread .


This post is linked to Cook-Your-Books # 19 , hosted by Joyce from Kitchen Flavours .

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