Click for the recipe: Yeast Guglhupf With Raisins / 咕咕霍夫提子包
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Yeast Guglhupf With Raisins / 咕咕霍夫提子包

 
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Yeast Guglhupf With Raisins / 咕咕霍夫提子包


Ingredients / 材料:
  • 100 g Butter
  • 200 g All-purpose flour
  • 30 g Sugar
  • ¼ tsp Salt
  • 50 ml Milk
  • 20 g Fresh yeast
  • 1 pc Egg
  • 2 drop Lemon extract
  • 2 drop Rum extract
  • 100 g Raisins
  • 75 g Almond, chopped
  • Icing sugar to dust
  • 100克 牛油
  • 200克 中筋粉
  • 30克 砂糖
  • 1/4小勺 食盐
  • 50毫升 牛奶
  • 20克 鲜酵母
  • 1个 鸡蛋
  • 2滴 柠檬香精
  • 2滴 朗姆酒香精
  • 100克 提子
  • 75克 杏仁碎
  • 适量糖粉

Method / 做法:
  1. Grease a 6 or 7-inch Gugelhupf mould and dust lightly with a little of the flour, set aside.
  2. Place first 9 ingredients in a mixing bowl. Mix with dough hook until the mixture leaves the sides of the bowl clean.
  3. Cover the dough with a plastic wrapper or a damp towel and let rest for about 30 minutes. Then mix in the raisins and chopped almonds. Roll the dough into a rope and place it into the form. Pinch two ends together.
  4. Leave to rise in a warm place until the mixture almost reaches the top of the tin. Bake in a preheated 175C/350F oven for about 35-45 minutes until firm to the touch. Leave to cool for 20 minutes, then carefully turn out on a wire rack. Dust with icing sugar.

Details => Forum
  1. 一个6或7寸的咕咕霍夫模具抹油洒上少许面粉备用。
  2. 首先将配方中的前9项材料放到搅拌盆里。用面团搅拌器搅拌至面团离开容器四周,干静不粘稠。
  3. 面团用湿布或是保鲜膜盖好,静置松弛30分钟。然后用手将提子和杏仁碎揉入。擀成长条状后放到模具里,两头用手捏紧。
  4. 室温发酵直到面团快到容器边。入175C/350F烤箱烘焙大约35-45分钟。晾凉约20分钟,然后取出放到钢架上晾凉。撒上糖粉。

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"Yeast Guglhupf With Raisins / 咕咕霍夫提子包" is part of these categories:
Bread / 面包 (129)
German / 德国 (60)

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