Maple Cranberry Toast / 汤种枫糖蔓越橘吐司

Recipe Category:

Ingredients / 材料:

a: 320 g All-purpose flour, 100 g Whole wheat flour, 14 g Fresh yeast, 5 g Salt, 70 g Sugar
b: 45 g Egg, 95 g Warm milk, 45 g Maple syrup, 120 g Water Roux Starter
c: 45 g Butter, 80 g Dried cranberries

Method / 做法:

Add dough ingredients (a) and (b) in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Switch to the medium speed, and continue to knead until a dough forms. Add butter gradually and beat until gluten is fully developed, i. e. elastic and smooth. Add in cranberries and mix at slow speed until combined.
Place the dough in a lightly greased bowl, covered and leave in a warm place for about 1 hour until the dough has doubled in size. Divide the dough into 6 even portions, round up and rest for about 10 minutes.
Press down each dough to release gas and roll out at about 30cm long, roll up. Place 3 rolled dough in each lightly greased loaf pan and cover loosely with a towel. Leave to rise for about 40 minutes. After rising, brush the dough with egg wash and bake in a preheated 175C/350F oven for about 30 minutes.

材料中的（a）和（b）混合在搅拌盆中，使用钩状搅拌器慢速搅拌成1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，继续搅拌直到面团呈现可拉开的薄膜状，加入蔓越橘干果慢速搅拌均匀。
将面团放到抹油盆中，盖上湿布。室温进行发酵1小时直到面团膨胀为双倍大。将面团分割成6等份，滚圆室温松弛10分钟。
将松弛好的面团排出气体，擀成30厘米左右，翻面后由上往下卷起来。收口朝下放入稍微抹油的吐司模型。每个模型放入3个面团。盖上湿布进行最后发酵40分钟。刷上蛋液入180C/350F烘焙约30分钟。

"Maple Cranberry Toast / 汤种枫糖蔓越橘吐司" is part of these categories:

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