Friday, November 20, 2015

Almond Cranberry Bread Roll

Killer Toast
(recipe adapted from Victoria Bakes)

260g Blue Jacket Bread Flour
3g instant yeast
60g egg + 70g dairy whipping cream + 50g Cowhead UHT milk
30g sugar
2g salt
30g Cowhead salted butter

(recipe adapted from Min's blog)
50g Cowhead salted butter, soften
50g fine sugar
60g egg
100g almond meal
1/2 tsp cinnamon powder
*Mix everything in a mixing bowl until combined. Set aside for later use.

100g dried cranberries
Almond flakes

1. Dough: mix all ingredients (except butter) together & knead till you get a smooth & elastic dough. Incorporate butter & knead till window pane stage.
2. Roll dough out into a rectangle. Spread fillings & cranberries on top of dough. Roll dough up like a swiss roll & divide into 8 portions. Proof for 1hr.
3. Spray some water on top of buns & sprinkle almond flakes. Bake in a preheated oven at 170C for 30mins.

Verdict: This bread dough is very soft after kneading. It is easy to handle & non sticky at all. This is indeed a 'killer toast' as the texture of the bread is amazingly soft. It is definitely worth to give this recipe a try if you have not done so.

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