Cinnamon And Raisin Bread / 汤种肉桂提子包

Recipe Category:

Ingredients / 材料:

Dough:

Filling:

30 g Brown sugar, 1 tsp Cinnamon powder, 80 g Raisin (soaked in water and drained)

Icing:

面团：

夹馅：

糖霜：

Method / 做法:

Add dough ingredients A and B in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl.
Place the dough in a lightly greased plastic bag and seal. Let rise until doubled in volume, about 1 hour. Turn dough out onto a lightly floured surface, roll into 25cmx40cm rectangle.
Brush the dough with some water, leaving half centimetre to the edges. Sprinkle the mixture of cinnamon and sugar, then the drained raisins. Starting at long side, tightly roll up and pinch seams to seal. With a serrated knife, cut the roll into 8 sections. Use a floured chopstick or something similar to press down lengthwise in the middle. Press down firmly enough so that the layers on each side spread outward, but not enough to cut right through the dough.
Leave them in a baking tray lined with parchment paper and let rise for another hour until doubled in volumn. After proving, brush them with egg wash, and bake in a preheated 180C/350F oven for 15 minutes.
Sift the icing sugar into the water to combine. Drizzle the cinnamon rolls in a thin circle, then top with the toasted almond slices.

把面团配料中的（a）和（b）混合在搅拌盆中，低速搅拌一分钟左右。调到中档，继续搅拌直到面团形成。然后慢慢加入牛油，继续搅拌大约5分钟，直到搅拌盆周圈完全干净。面团呈现可拉开的薄膜状，破洞边缘有锯齿状即可。
将面团从搅拌盆中取出，取一个塑料袋，倒入少许油（这样可以防止面团黏在袋子上）。用手将塑料袋中的油搓匀，将面团收口朝下，把袋子中的空气排出。打个结，放到温暖处发酵1小时直到面团膨胀为双倍大。翻出面团，放到洒了少许面粉的台面上，收口朝下，排除气体，拍平成25cmx40cm左右的长方形。
刷上一层水，边缘不要抹。混合砂糖和肉桂粉后均匀洒在刷过水的面团上，再洒上提子。把面团由上往下卷，收口处要捏合。用锯齿刀将面团匀分成8份。筷子粘上一些面粉，从面团的中间按压下成蝴蝶状，但是不要过力而压断面团。
最后醒发直到面团双倍膨胀，大约1小时。发酵完成后，刷上一层全蛋液，入预热180C/350F的烤箱烘焙15分钟。
将糖粉和温水调匀成糖霜，以线条的方式淋在面包上，洒上烤好的杏仁片。

"Cinnamon And Raisin Bread / 汤种肉桂提子包" is part of these categories:

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