Poppy Seed Almond Loaf / 汤种罂粟籽杏仁吐司

Recipe Category:

Ingredients / 材料:

a: 200 g Bread flour, 85 g Whole wheat flour, 42 g Sugar, ½ tsp Salt, 12 g Fresh yeast
b: 30 g Egg, 85 g Warm milk, 80 g Water Roux Starter
c: 22 g Butter
d: 120 g Poppy fix, 2 tbsp Ground almond

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.
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 3 even portions, each about 150 grams. Round up and rest for about 10 minutes at the room temperature.
Press down each dough to release gas and roll out at about 30cm long, spread up 40 grams of poppy fix, roll up. Place rolled dough in a lightly greased loaf pan and cover loosely with a towel. Leave to rise for about 50 minutes. After rising, brush the dough with egg wash, sprinkle the ground almond on the top and bake in a preheated 180C/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。
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3等份，每份大约是150克。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，将每份面团擀成椭圆状，抹上40克左右的罂粟仔馅，从上往下卷起，收口处捏紧。放入抹油的吐司模，盖上湿布进行50分钟左右的最后发酵。刷上全蛋液，然后均匀洒上杏仁粉，入180C/350F烘焙约30分钟。

"Poppy Seed Almond Loaf / 汤种罂粟籽杏仁吐司" is part of these categories:

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