Caramelized Dried Fruit Toast | 焦糖乾果吐司


外脆內軟滲果香!



Ingredients | 材料 :

  • Yield: 2 numbers | 兩個

(A)
250g  Bread flour | 高根麵粉 (麵包粉)
  20g  Brown sugar | 黃糖
 1 pc  Egg yolk | 1隻蛋黃
    6g  Yeast | 酵母 (依士
130g  Water | 水


(B) Ingredients for caramel | 焦糖材料 :
  30g  Caster sugar | 砂糖
  30g  Whipping cream | 淡忌廉


(C) Dried fruits (walnuts, cranberry, dates) | 乾果 (核桃,紅莓乾,棗) :
  70g Dried fruits cut into small pieces, last to add to the fermented dough
乾果切小粒,加到已完成發酵的麵糰



Steps | 做法 :




  1. 熱鑊放入砂糖煮至金黃色,加入淡忌廉,煮成焦糖。
  2. 將焦糖加入A材料中搓揉成麵糰。基本麵糰搓揉及第一次發酵方法,參照基本麵糰製作
  3. 將發酵完成的麵糰分成2等份,每個約220g,鬆弛5分鐘。
  4. 取出小麵糰按扁,加入乾果,搓成橢圓形,收口向下,放在已塗油的麵包模內, 進行最後發酵約30分鐘至1倍大。
  5. 包面灑上少許高根粉,放入已預熱至200°C的焗爐內。焗包過程中間,可以噴小許室溫水。烘焗約20~25分鐘取出。


  1. Boil the caster sugar in a preheated pan until golden yellow, add whipping cream, boil the mixture to form a caramel.
  2. Mix A with caramel and knead the dough. Basic dough kneading and first fermentation, refer Basic Dough.
  3. Divide the fermented dough into 2 portions, each around 220g. Let rest for 5 minutes.
  4. Add dried fruits, shape oval shape. Put in lightly oiled tray. Ferment for around 30 minutes or until it is doubled.
  5. Shake tiny little flour on top of dough. Bake in 200°C preheated oven for about 20~25 minutes. Spray tiny little water in the middle of the baking process. Remove from oven.






 
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