黑糖肉桂紅莓卷 (直接法) Brown sugar, Cinnamon, Dried cranberry roll

2016 第一爐, 是我喜愛的甜包之一.
本來是做黑糖提子卷, 但家裏原來只有紅莓乾,
那就改用紅莓乾吧, 一樣好味!

今次搓了350g粉, 用了大約65%做黑糖提子卷,
餘下的麵糰昨天放雪柜低温發酵, 一陣用來作明天的早餐!
我通常都會這樣做, 搓一次麵糰, 分別用直接法及低温發酵,
可以有兩天早餐, 比較節省時間.

材料: 高筋粉 300g, 低筋粉 50g, 糖 30g, 鹽 3g, 蛋一隻 (留起些少掃包面用) + 水 252g (水份
           先扣起10-15g, 看麵糰情況才慢慢加入).
          速發酵母 4g, 無鹽牛油 30g (切細粒, 室温放軟)
           Bread flour 300g, cake flour 50g, sugar 30g, salt 3g, whisk egg 1pc + water  252g
           (hold up 15g of water, base on dough status, add water gradually)
           (*save little bit whisk egg for brushing the top before baking)

配料: 黑糖, 玉桂粉適量, 紅莓乾 70g (先用暖開水浸10分鐘, 瀝乾, 吸乾水份備用)
Filling: Brown sugar, cinnamon  suitable, dried cranberry 70g (soak into luke warm water for 
            10min, then drain and absorb water)
          



做法:  (8吋方形模) (8" sqaure mould)

1) 本來是跟以往一樣, 酵母後下, 但忘記了, 所有材料 (除牛手油外) 已放入麵包機中,
     照開機按麵糰mode, 完成後休息10分鐘, 再開機, 麵糰mode, 加入牛油, 搓至完成.
     拉出很好的薄膜（單手影相, 濛查查).
     Places all ingredient into bread pan (except butter), press dough mode, after finish,
     let the dough rest in the bread pan for 10min, press dough mode again, add butter,
     let it work until finish.

2) 取出麵糰,, 分割240g滾圓, 放入己抺油的保鮮袋中, 排出空氣, 將袋口紥實, 放入雪柜低温發酵, 今天會用來做明天的早餐.
    Take the dough out , cut 240g out,  round the dough with hands, put the dough into a storage
     bag, tighten the bag end, place the dough into refrigerator overnight for low temperature1st
     proving.

3) 餘下的麵糰放回麵包機中, 按發酵模式, 一發至兩倍大 (今天用了一小時20分鐘).  手指沾粉或油, 插入麵糰中央, 如果指孔沒有回縮, 那一發巳完成.
    Put the leftover dough into bread pan again, press rise button, until the dough risen to
    2 times of the original size, insert the centre of the dough with fingers stained with flours,
    if the hole didn't shrink, lst proving is completed.

4) 取出麵糰, 排氣, 滾圓, 蓋上保鮮紙, 休息15分鐘,
     Take out the dough, press the dough and flatten with hands to remove air, round the
      dough, cover with plastic wrap or wet towel, let the dough rest for 15min.

5) 擀開, 翻面, 整理一下再擀開成長方形, 然後灑上玉桂粉, 黑糖, 紅莓乾, 由上向下卷起, 尾端裝薄, 收口揑實.
    Roll the dough into a rectangle shape, sprinkle with cinnamon, brown sugar, cranberry,
    start to roll from top to the end,  pinch the end firmly.

6) 將麵糰切開9份, 放入烤盤二發至倍半大. (天氣太冷, 今天放入微波爐, 加了一杯熱水, 換了三次水, 發了大約一小時十分鐘).
    Cut the rolled dough into 9 pieces, place them into baking pan for 2nd proving until 2 times
    of the original size.  (because of cold weather, today placed a cup of hot water inside mico
    wave to stimulate proving)

 7) 發酵完成, 輕手掃上蛋液, 放入巳預熱焗爐, 180度焗15-18分鐘.
      After 2nd proving finished, brush the top with whisk egg gently, baked 180c 15-18min.
     

9) 出爐後立即移到網架放涼.  放涼後洒上糖粉裝 (沒有可以不下).
     Once take out from oven, place the bread on a rack to cool down, after cooling,
     sprinkle with sugar powder.  

 

***以上發酵時間只供參考, 發酵時間因應氣温,濕度改變, 請自行調整.
     Above proving time are just for reference, proving time should be adjusted
     according to the actual temperature and humidity.