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Saturday, December 10, 2011

我是风琴手の肉桂手撕面包 Cinnamon Sugar Pull -Apart Bread


每次到年尾, 我都觉得自己不知觉的有点懒散了, 做事总提不起劲。 这篇文字我也是拖了一天又一天, 现在才甘愿好好坐下来写的。 年尾学校放长假, 也是旅行的季节, 不过我今年的旅行计划都一一完成, 只有专心地开始筹备明年的吧。 有时会特别怀念念书的日子, 竟然有那么这样漫长的假期, 现在开始工作后, 每个星期的周末的休息时刻都会特别珍惜, 有时真的觉得好累, 好想给自己放一个长假。 



近来我都一直在用 Elin 的食谱, 这个也不例外。 其实一开始看到面包的名称, 我都还搞不懂pull-apart bread是什么特别的东东。后来读下去, 才了解原来就是那么简单, 因为面包被做成这样一片片叠起来, 所以就可以一片片撕下来吃, 因此叫做pull-apart bread。 而且中文还有人把它称为风琴音箱, 像吗? 这样的面包呈现方式是不是很有创意, 是我第一次见呢。 


肉桂手撕面包
  • 中筋面粉 385g + 1Tbsp
  • 细糖 50g
  • 酵母 1 + 1/4tsp
  • 盐  1/2 tsp
  • 鸡蛋 2 个 
  • 奶油 60g 
  • 牛奶 80ml
  • 水 60ml
  • 香草香精 1tsp 
馅料:
  • 细糖 200g
  • 肉桂粉 2tsp 
  • 豆蔻粉 1/2 tsp(我没放)
  • 奶油 60克
  • * 将细糖,肉桂粉和豆蔻粉混合备用, 奶油隔水加热直到融化, 待凉。 
  1. 在一个大盆, 混合 280g 面粉,细糖,酵母,盐,备用。 鸡蛋在另一个容器打散备用。
  2. 在 一个小锅里加入牛奶和奶油,用小火慢慢加热至完全融化,离火加入水和香草香精,稍微冷却。
  3. 冷却后, 倒 入干料混合物(做法1)里,搅拌,然后加入打散的鸡蛋,继续搅拌。然后加入105g 的面粉,用橡皮刮刀搅 拌了2分钟, 然后搓揉大概10分钟, 如果用搅拌器, 用一半的时间就可以了, 不用搅拌出薄膜。
  4. 然后将面团放入入一个涂抹了油的大容器里,盖上保鲜膜发酵约1个小时。 
  5. 发酵好的面团加入2大匙面粉揉匀, 松弛5分钟。 
  6. 面团用擀面杖擀成约 30cmx50cm的长方形 。
  7. 在面皮涂上溶化奶油, 洒上混合好的细糖,肉桂粉和豆蔻粉。
  8. 然后把面皮切成6长条, 再将6长条叠在一起, 再切成6份。 
  9. 将切好的面块放到 22x12x8烤盘里,像书页一样。 
  10. 最后发酵30-40分钟。
  11. 放入预热180‘C的烤箱, 烤30分钟。
Cinnamon Sugar Pull -Apart Bread (取自Elinluv's Sweet Delights)
  • 2 3/4 cups ( 385 gms ) plus 1 tbsp all purpose flour
  • 1/4 cup ( 50 gms) granulated sugar
  • 1 1/4 tsps ( 1 envelope) instant dry yeast
  • 1/2 tsp salt
  • 2 larg eggs, at room temperature
  • 2 ounces ( 60 gms ) unsalted butter
  • 1/3 cup ( 80 ml) milk
  • 1/4 cup ( 60 ml) water
  • 1 tsp pure vanilla extract
filling:
  • 1 cup ( 200gms) granulated sugar
  • 2 tsps ground cinnamon
  • 1/2 tsp fresh ground nutmeg (optional)
  • 2 ounces (60 gms ) unsalted butter
1. In a large mixing bowl, whisk together 2 cups (280 gms) flour, sugar, yeast and salt. Set aside.

2. In a small bowl, whisk together the eggs and set aside.

3. Melt the butter with milk. You can melt the butter in milk in a small saucepan over medium-low heat.

4. Add the water and vanilla extract to the milk-butter mixture and stir a little.

5. Now pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup (105 gms) of flour and stir with the spatula for about 2 minutes. Then knead and form a nice ball.  Knead the dough by hand for about 10 minutes. You can use an electric mixer and have the job done in about half the time.

6. Grease a clean bowl a little and place the dough ball inside. Cover with plastic wrap and place in a warm space and allow to restuntil doubled in size, about 1 hour.

7. De-flat the risen dough and knead about 1 tablespoon of flour into the dough.

8. Place the dough onto a lightly floured work surface.

9. Roll out until it's about 12 inches tall (30cm) and about 20 inches (50cm) wide.

10. Prepare the filling - melt the butter ( in microwave oven or in a saucepan )

11. Mix the sugar with the cinnamon.

12. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.

13. Slice the dough vertically, into six equal-sized strips.

14. Stack the strips on top of one another and slice the stack into six equal slices once again. You will have 
      six stacks of six squares.

15. Grease and flour a 9x5x3 inch (22x12x8) loaf pan.

16. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow to rest in a warm place for 30-40 minutes.

17. Then bake in the preheated oven at 350degF ( 177 deg C) for about 30 minutes or until the tops are very golden brown.  The top may be lightly browned, but the center may still be raw. A nice, dark,golden brown will ensure that the center is cooked as well. If you use a heavy , black loaf pan like I did, reduce the oven temperature slightly. Things seem to bake faster in it.

18. Remove from the oven and allow to rest for 20-30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it's right side up.

* 要看图文步骤, 可以参考这里。 

这个面包的味道跟之前做过的肉桂卷很相似, 只是这个比较特别, 可以一片片用手撕下来吃。 面包刚出炉的时候已经可以嗅到很浓的肉桂香味了, 所以大家都迫不及待的你一片, 我一片的, 撕下来吃。 这样的吃法很过瘾, 带有sharing/分享的感觉。 


这个食谱其实跟普通的面包有不同, 因为用的是中筋面粉, 不是中筋噢, 而且面团不需要搅拌到薄膜的程度,省下不少时间。 我自己觉得这面包做出来的第二天就比较硬了, 所以要沾咖啡才比较好吃。 而且它的馅料的糖份好多, 我记得我没有完全洒完, 是我可以接受的甜度。 

25 comments:

  1. I actually bookmarked this for a while now but haven't got a chance to bake it...yours looks so gooood!

    ReplyDelete
  2. 我这人比较迟钝,刚才看着妳的食谱时,对于那个切6刀的步骤,我想了好久!后来,我才发现那个步骤图的link,哈哈!真是谢谢妳啦~否则我又不知道会想多久才明白了~嘻嘻!

    ReplyDelete
  3. 燕, 我知道, 有机会真的要找机会好好休息, 放假去!

    Bee Bee, you must try! A very different way to eat bread, hehe, and the steps are easier than normal bread dough :)

    Spdong, 还是我解释能力不好啦, 我觉得很难解释得好, 所以有连接图片就搞定了!

    ReplyDelete
  4. Very interesting cinnamon bread. Thanks for sharing :)

    ReplyDelete
  5. 噢,妳别误会,我不是说妳解释得不好,就正如妳所说的有些步骤真的很难解释~所以妳别介意哦~:)

    ReplyDelete
  6. Wow...yours looks delish ! yea it is easier than other form of bread and delicious too ! You did a good job on it and thanks for the link up :)

    ReplyDelete
  7. 我忘了在哪里有看过这个面包
    有留下印象
    觉得好像很好吃

    嗯,真想一直就那样放假下去:P

    ReplyDelete
  8. Happy Flour, hehe, give it a try, very easy to prepare :)

    spdong, 没事啦, 哈哈, 我没有那么小气, 不要担心!

    Elin, thank you for sharing this recipe with us, it's really a special bread to enjoy the bread, haha.

    鲸鱼, 对呀, 我那天想了想, 想做少奶奶, 不用上班!

    ReplyDelete
  9. 大家你一片, 我一片的撕下来吃,
    这场景被你形容得好温馨噢!
    做法很有趣也很好吃的一款面包。

    ReplyDelete
  10. 还真第一次看到这样的面包,在你这里又长点知识了。。。用撕的感觉很棒,很随和很亲切。。。

    ReplyDelete
  11. Loveforfood, thanks! Give this a try, I'm sure it won't disappoint you.

    小鱼, 我也觉得那个画面很温馨! 哈哈, 可以share share来吃嘛。。

    Sherleen, 我也是从别人那边看来才懂的, 其实外面也没有怎样看过这样的面包。

    ReplyDelete
  12. 你怀念着念书漫长假期
    我在留念着打工难得的假日
    可以休息自在的轻松心情真的很好哦

    ReplyDelete
  13. wow, this bread is so cute, can pull off and eat straight away, so 'hao mai', haha

    ReplyDelete
  14. Pynn, 人总都在缅怀过去, 呵呵, 其实我现在就是特别珍惜那些难得的假日。

    Mindy, 豪迈! Yeah, what a suitable words to describe it, hehe.

    ReplyDelete
  15. Wonderful bread! Very efficient, no need to cut, just pull then you can get your share :)

    ReplyDelete
  16. 很特别!我也是第一看到这样的面包哦。。。。很有层次感。。。呵呵

    ReplyDelete
  17. 这风琴音箱面包让我想起一种叫 monkey bread 的,也是肉桂面包的近亲,只是它不是卷起或切片,而是一粒粒的丢入中空圆形烤盘,吃的时候也是用手撕来吃 ^_^

    ReplyDelete
  18. DG, yalo, no need to use knife to cut, very convenient!

    Joelyn, 对我来讲也是很新奇, 有机会你也来试试看。

    Esther, monkey bread? 没有听过, 不过那些方便简单的, 我都会有兴趣的。

    ReplyDelete
  19. hi Min, thks for sharing! looks so delicious, will try out definitely :)

    ReplyDelete
  20. 第一次來,請多多指教。
    前些日子很棒,沒法子到處去看看廚友們的作品。

    肉桂也是我很喜歡的味道,有些人不能夠接受,可是我超愛,尤其是肉桂根蘋果的配搭。我想嘗試看看這個麵包的滋味呢。^^

    ReplyDelete
  21. Alice, you are welcome! Hope you will love this as I do :)

    特蕾莎, 不要说指教啊! 我常去你家看的, 很多好料呢。 肉桂我也超级啊, 我觉得它的香味很高贵的感觉:)

    ReplyDelete
  22. i also bookmarked this sometime ago, dont know when will i be baking this.

    ReplyDelete
  23. 为什么有些糖不溶的?

    ReplyDelete

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