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