Friday, March 9, 2012

天然酵母之肉桂手撕面包

 天然酵母面包
(Basic dough recipe here, fillings here) 
*I use carrot juice instead of milk

Ingredients:  
Fillings
200g sugar
2 tsp ground cinnamon
60g melted butter 
Cinnamon stick (optional)

Method: 
1. Place the dough onto a lightly floured work surface. Roll out until it's about 30cm x 50cm.
2. Mix the sugar with the cinnamon.
3. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar & cinnamon mixture.
4. Slice the dough vertically, into six equal-sized strips.
5. Stack the strips on top of one another & slice the stack into equal slices once again.
6. Grease a muffin pan & placed the dough squares in the muffin pan like a flip-book. Proof for 1.5hrs.
7. Bake in a preheated oven @ 190°C for 15mins.

 After proofing

 
Fresh from oven

when you pull apart... 

Crisp on the surface but soft inside

2 comments:

widi dede said...

what is the name...? cute form
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Vivian Pang said...

Very interesting way of baking bread! Nice! Thanks for sharing.

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