Maple Cranberry Toast/汤种枫糖蔓越橘吐司

angelinatan_cn

a: 320克 中筋粉，100克 全麦粉，14克 鲜酵母，5克 盐，70克 细砂糖
b: 45克 鸡蛋，95克 温牛奶，45克 枫糖浆，120克 汤种
c: 45克 牛油，80克 蔓越橘干果
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


1. 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。
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.

2. 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。
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.





3. 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。
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.









最后送给大家几个巧克力麦芬  :)

kitakamakura

汤种——我的梦想~~~~~$支持$

Rinoa

$支持$ $支持$ $支持$

damaoyeye

$支持$ $支持$ $支持$ $支持$
面食高手！！！

[ 本帖最后由 damaoyeye 于 2006-12-22 21:13 编辑 ]

葡萄仔

$送花$ $送花$ $送花$

jennybb

睡觉之前看到，饿了！:mad: :mad:

ww666

半夜看真难过:(

kikikaka

这个MM　不是一般的厉害啊～～～～～～～$支持$ $支持$

nolen777

大师,你终于来了.:( $支持$ $支持$ $送花$ $送花$

azhang1214

在你的网页上就看到了各种汤种面包，到底什么是汤种呢，我到现在还没有弄明白，可不可以解释一下呢?$frage$