Tuesday, January 4, 2011

Chocolate Cinnamon Twist Whole Wheat Bread 朱古力肉桂全麥麵包

I make bread at least once every week. Bread for breakfast, sandwich for school lunch and sometimes for dinner. I try to find different flavors and shaping methods to make it more fun to make, delicious and nutritious to eat. This chocolate cinnamon twist is a variation of cinnamon rolls. I modified it from the original recipe and made it my own by using whole wheat and tong zhong method.

Click here for tong zhong dough making. After the dough's first rise to double its size, take it out and roll it out to a rectangle. Sprinkle the cinnamon chocolate (you can use semisweet chocolate chips; chop them up and add 1 tsp cinnamon) on it. Leave about half an inch on the border and roll it up and pinch to seal the end.

Then use a knife to cut it into 2, lengthwise.

Put one half on top of the other and criss-cross. Pinch at the ends.

Let it rise at room temperature until it almost doubles. Bake in a preheated 350 F oven for 25-30 minutes. Let it cool for at least 30 minutes or to room temperature before slicing.

Modified from Peter Reinhart's Artisan Breads Every Day



想要重温湯種食譜,點擊這裏 。基本上是讓搓好的麵糰發酵至一倍大後,將它輾開做長方形,然後撒上肉桂粉與巧克力碎(將半甜朱古力粒切碎,加一茶匙肉桂粉混合),輕輕卷上,然後打長切成二條,交义纏着便成。再讓它在室温下發酵至一倍大,放入己預熱至350F焗爐,焗大約25-30分鐘便成。

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