ingredients (450g loaf pan)

250g bread flour, sifted
40g mini marshmallow
25g egg
200g plain yogurt, unsweetened
3g instant dry yeast
3g sea salt
40g white chocolate, chopped
30g dried cranberries, chopped

食材(450克烤盘)

面包粉 250克、过筛
迷你棉花糖 40克
蛋液 25克
无糖酸奶 200克
即溶干酵母 3克
海盐 3克
白巧克力 40克、剁碎
蔓越莓干 30克、切小片

Directions/做法

mix all ingredients (except salt, white chocolate and cranberries) and knead till window pane stage
所有食材(除盐、白巧和蔓越莓干)混合后揉至手套膜状态

add in salt and knead till well incorporated
add in white chocolate and cranberries and knead for a further of 2 mins
加入盐、揉匀后加入白巧和蔓越莓干,续揉2分钟

divide dough into 3 equal portions
roll each dough out and swiss roll
rest for 20 mins
面团分割成三等份
各面团擀开并卷起
静置 20分钟

roll dough out once again and swiss roll from top down
seal seams well
静置后的面团再次擀开、由上往下卷起
封口捏净

place dough into lightly greased pan
面团摆入抹上油的烤盘

allow to rise till 90% of height of pan
发酵至 9分满

bake in second lowest rack of 180 degrees C preheated oven for 30-35mins
发酵后送入预热至 180摄氏度倒数第二层烤箱烤 30-35分钟即可

Personal notes/温馨小贴士

– it took me 35 mins to reach window pane stage on my Kitchenaid. i used speed 2 throughout the kneading process
这次揉面耗了 35分钟。全程以厨师器 2速揉面

– feel free to substitute white chocolate with dark chocolate or chocolate chips. dried cranberries can be substituted with dried nuts or raisins
白巧可以黑巧克力或巧克力豆替代。蔓越莓干以葡萄干或坚果替代

– lightly grease palms, rolling pin and mat when handling dough as it is highly hydrated and sticky
因面团含水量高,建议擀面时在擀面杖、案板和手掌略抹上油

– i chose to cut up the dried cranberries for better presentation purposes. it is an optional move
我将蔓越莓干略切片是为了美观。亲们可选择不切片

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Victoria Bakes – Baking into the Ether