Anise-Wine Rolls / 大茴香葡萄酒小餐包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Place grape juice and red wine in large bowl of electric stand-mixer fitted with dough attachment. Sprinkle yeast over and let stand for 10 minutes. Mix together AP flour, rye flour, grated cheese and ground anise and sift into the yeast mixture. Beat at low speed until firm but sticky dough forms, about 2-3 minutes. Add in olive oil and salt. Continue to knead until smooth and elastic, adding more AP flour as necessary if dough is sticky, about 5 minutes.
Form dough into ball and place it in a large and lightly-greased bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise at room temperature until doubled in volume, about 1 hour. Punch down the dough and round up the dough. Cover and let rest for 30 minutes. Divide the dough into 10-12 portions and shape each into a roll. Place rolls on a baking tray lined with baking paper. Cover and let rise until doubled in volume, about 40 minutes.
Preheat the oven to 200C/400F. Slash the top of each roll with a sharpen knife. Brush with egg white and sprinkle with caraway and poppy seeds as desired. Bake for about 20-25 minutes until golden brown.

将葡萄汁和红酒放入台式搅拌机的盆具中，套上搅拌钩。洒入干酵母静置10分钟左右。中筋粉，黑麦面以及乳酪末和大茴香粉混合加入低速搅拌2-3分钟直到面团成型，加入橄榄油和食盐继续搅打1-2分钟，然后转为中速继续搅打至面团光滑柔软有弹性，大约5分钟。如果面团太粘手，可再添加1-2大勺中粉。
面团揉圆后放到一个抹了油脂的稍大容器内，翻个面后盖上保鲜膜后，再铺上条毛巾。室温醒发至少1小时直到双倍大。排出面团气体，揉匀后再盖上保鲜膜松弛30分钟。将面团分成10-12份。将每份面团揉成型放到铺了烤纸的烤盘上，醒发约40分钟左右直到双倍大。
预热烤箱至200C/400F。用利刀在发好的面团表面划一刀。刷上蛋白液，随好洒上葛缕籽和罂粟籽。入烤箱烘焙20-25分钟直到金黄。

"Anise-Wine Rolls / 大茴香葡萄酒小餐包" is part of these categories:

Do not show Chinese text

Back to Angie's Recipes