Sugar |ブラウン砂糖 (50%) 250g (la perruche brown sugar)
Walnuts|クルミ (25%) 125g
Cinnamon |シナモン (2.5%) 12.5g
【For the topping | フォンダン】
Powdered Sugar |粉糖 (40%) 200g
Cream Cheese |クリームチーズ (20%) 100g
Water just a little|水少量
Walnuts, Cranberry, Pistachio|クルミ、クランベリー、ピスタチオ 適量
Instructions
【PRE-YEAST FERMENATION】 Unless you are using a yeast specifically instructed without need for pre-fermentation, mix the dry yeast and let it dilute and ferment in warm water for about 15 minutes before use.
【MIX】 Mix the bread flour, salt, sugar and yeast until white flours are all soaked into the dough. (approx. 3 minutesBlend the butter and knead for approximately 5 minutes. Stretch the dough with your fingers for the gluten test (by stretching the dough, strong gluten produces a thinly stretched skin) but with this dough, it can produce some holes while you stretching.)
【PROOF # 1】 Allow the dough to ferment in a warm environment/25-26℃, for about an hour. Roll the dough to a 2cm thickness, protecting it with a plastic wrap to leave overnight in the refrigerator.
【SHAPING】 Remove the dough from the refrigerator and roll the dough into a square, putting the filling in the centre, (the same technique for pastry or danish making - butter) enveloping to fold the edge of the dough into the centre.
(First time) Roll into a thickness of about 5mm so the filling is evenly distributed into the dough.
(Second time) Fold in the middle from left and right. Extend to a thickness of about 5mm.
(Cylinder Shape) Roll the dough into a cylinder (pipe) shape.
Cut the cylinder dough to approx. 150g, and placed in a buttered ring (9-10cm diameter) Press down the centre of dough with your fingers, so the top will not grow out on its own.
【PROOF # 2】 Allowed 2 hours 1 hour and 30 minutes at 30℃, inflating to 1.5 times the original size.
【BAKING】 Bake for 30 minutes at 200 ℃, removing it from the mould ring whilst hot. Coat with the fondant, decorating with walnut, cranberry, and pistachios.
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