十字麵包

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份量 : 12 個

準備時間 : 30 分鐘

發酵時間 : 大約 1.5 小時 + 1 小時

烹調時間 : 25 分鐘

食材

麵包:

  • 500克高筋麵粉
  • 2茶匙綜合香料
  • 1茶匙肉桂粉
  • 1茶匙海鹽
  • 一個檸檬的皮
  • 300毫升温牛奶
  • 75克金黃細砂糖
  • 40克融化的無鹽牛油(涼的)
  • 1隻大雞蛋
  • 10克乾酵母
  • 100克葡萄乾
  • 100克蜜餞橙皮

糖漿:

  • 一小束新鮮迷迭香
  • 2湯匙純蜂蜜

十字:

  • 100毫升中筋麵粉
  • 50毫升牛奶

*如果家裏有孩子,可以改用50克葡萄乾、50克蜜餞橙皮和100克黑巧克力豆。

烹飪步驟

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首先把300毫升的温牛奶、75克的金黃細砂糖和一包乾酵母混合在一起,放一邊靜置10分鐘。

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在另一口大碗裏混合500克高筋麵粉、兩茶匙綜合香料、一茶匙肉桂粉和一茶匙海鹽。

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再加檸檬皮攪勻。



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在麵粉中間做一個槽,打一隻大雞蛋進去,再把融化的牛油也倒進去。

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然後把放了酵母的牛奶也倒進去。

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用一隻餐义把麵粉和牛奶攪在一起,混合成一個軟麵團。

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把麵團壓平,把葡萄乾和蜜餞橙皮倒進去。

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用手把麵團揉一會,讓葡萄乾和蜜餞橙皮均勻地分佈在麵團裏就可以了。

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蓋上保鮮紙或者濕布讓麵團發酵大約90分鐘或者變兩倍大。



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麵團發酵好了,先按幾下把空氣排走,然後把麵團揉成長方形。

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把麵團縱向從中間切開,成兩條長麵團,再把每條麵團平均分六份,一共十二份。

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把麵團的邊向中間摺。

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然後把小麵團放在拱起的手掌下面,不斷滾動,讓小麵團變成球狀。

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把所有麵團滾圓放進烤盤裏,蓋上保鮮紙或者濕毛巾再發酵大約一個小時。

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麵包快發酵完的時候可以預熱烤箱到180°C,然後準備用來劃十字的麵漿。將100毫升的中筋麵粉和50毫升牛奶混在一起做成麵漿。

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用烘焙紙捲成一個漏斗形。

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把麵漿放入烘焙紙做的漏斗裏。

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一隻手輕輕拿著烘焙紙,另一隻手輕輕地挤壓烘焙紙的尾部,然後在發酵完的麵包上劃上十字。劃好了就把麵包放進烤箱,180°C烤25分鐘。

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在一個小鍋裏加兩湯匙純蜂蜜和一小束新鮮迷迭香,然後用慢火煮一兩分鐘就做好了糖漿。

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麵包烤好了,把糖漿趁熱刷在麵包上,就做好了。

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當天可以吃新鮮的,第二天可以把十字包橫向切開放多士爐 (烤麵包機)烘焦黃,塗牛油吃。 :P

煮食貼士

  • 如果家裏有孩子,可以改用50克葡萄乾、50克蜜餞橙皮和100克黑巧克力豆。
  • 讓麵團有足够時間發酵,味道和口感才會好哦。
  • 把麵團滾成小球時先要加一點壓力,然後慢慢鬆開,麵團就變圓了。
  • 十字麵包不只是復活節的食品,在英國超市一年四季就買得到。可以把麵包橫向切開,放進多士爐烤焦黃,塗上牛油來吃。



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