上个星期,买了一本新杂志,里面刊登了一个复活节巧克力十字面包。我于是就快快动手做了那个食谱的面包。怎知,那个食谱的水份相比其他的食谱来的较低(我没做过这个面包,这是后来拿多几个食谱比较下,才发觉的)。所以当时, 烘出来的面包干干砰砰的, 我自己都觉得难吃极了。后来,老公回来时,我就跟他说,桌上有hot cross bun,试试吧(我没告诉他我自己觉得难吃, 是要看看他吃时的表情)。哈哈!没想到,他才吃一口,就皱着眉头问我,这是什么hot cross bun来的,怎么这样的?我也笑了,问他真的吃不下吗?可以拿去office派掉吗?他望了望我说,你是厨师,我是这个厨房的quality controller, 这样的质地,不能通过品质保证。对不起,这些面包只好喂Mr Bin,哎哟,好失望喔!
前两天老公又问我,怎么复活节就到了,你没再做十字面包给我吃啊。刚好见了姐姐,就问她觉得她blog里来自爱和自由的十字面包食谱好不好,Jane说很好,她还告诉我她连做了两年同一个食谱呢 。这么一来,我就很有信心了,今天即刻做了这个巧克力十字面包。老公回来时,连吃了几个面包。他说:这是对的Hot Cross Buns 了。谢谢Jane的好介绍。
发酵面团:
30克高粉, 150克牛奶, 7.5克糖, 5克即发干酵母
面团原料:
270克面包粉,2大匙可可粉,45克牛油,45克细砂糖,2.5克盐,适量香料粉(all spice powder) ,1个蛋,80克烹饪巧克力粒,30克葡萄干
十字糊:筛过的低粉40克、玉米油12克、水40ml。
糖浆:细砂糖2大匙、水2大匙 (我用枫糖浆)。
做法:
1. 发酵面团:把酵母,牛奶和面粉和匀,盖好保鲜膜,放在温暖处发到高度涨至3-4倍。
2. 将面团原料中的牛油切成小块,加入面包粉和可可粉里搓成屑状再加入细砂糖、盐、香料、蛋和发酵面团揉至面团出筋就好。(我还是揉到面团可扩展阶段)。
3. 最后加入巧克力粒和葡萄干揉匀后,放在温暖处进行发酵。
4. 发酵结束后,分割成16份,每份40克,滚圆后排入方形烤模(20×20cm)中,进行最后发酵。
5.
准备十字糊:过筛的低粉加玉米油混匀后,一点一点的加入水,搅拌成能挤出的程度,装入裱花袋中备用。
6.
制作糖浆:细砂糖加水煮至糖化即可。(我将枫焦糖用微波炉温热10秒)
7.
最后发酵结束,在表挤上十字糊,入预热190℃的烤箱,烤20分钟。
8.
出炉后立即脱模,趁热在表面刷上糖浆。
食谱取自:Jane's Corner
Dough:
30g high protein flour, 150g
milk, 7.5g
caster sugar, 5g
instant yeast
Main Dough:
270g bread flour,2tbs
cocoa powder,45g
butter,45g
caster sugar,2.5g
salt,1tsp all
spice powder ,1egg,80g
dark chocolate chips,30g
sultanas
Paste:
40g plain flour、12g
corn oil、40ml
water
Glaze:
3 tbs golden syrup (warm in the microwave for 10
sec before glaze)
Method:
1. For dough, combine all the ingredients in a bowl,
stirring to combine. Cover with plastic wrap and set aside until frothy and
raises 3-4 times bigger. (I achieve this in about 40minutes)
2. Sift flour and cocoa powder into a large bowl, rub
the butter into flour to become breadcrumb texture (I use blender under pulse
mode till achieve breadcrumb like texture). Add in caster sugar, salt, all
spice, egg and dough. Fitted mixer with a dough-hook and knead until the dough
is smooth and elastic.
3. Fold in chocolate chips and sultanas. Transfer to a
greased bowl, cover with plastic wrap and leave to raise in a warm place for
1-1.5 hours until double in size.
4. Knock the dough down with your fist and divide into
16 equal sized balls (about 42g each). Place on a greased baking tray( 20cm x
20cm). Cover with glad wrap and leave in a warm place for a further 45minutes
or until double in size.
5. To make the paste, combine all ingredients in a
bowl until smooth. Place in a piping bag fitted with a 0.5cm nozzle and pipe
crosses on top of the buns. Bake for 20minutes in a preheated 190C oven.
6. While buns are still warm, brush the glaze then
serve with butter.