Brown sugar bread
Overview
Ever since I went to Taiwan and ate the bread from Domoto Bakery, I fell in love with it. There are two treasures hidden in my refrigerator, one is yeast cultured with raisins, and the other is raisins soaked in French red wine. The bread made with these two treasures has a soft texture, fragrant smell and unique flavor. The color of this brown sugar bread is close to coffee, and it uses hot noodle technology. Its aroma is bitter yet sweet. It was specially designed by the author for his wife. His wife is a doctor. The winter in Taipei is very cold. His wife has been studying at her desk for many years. This bread was designed to replenish her health. He said: My wife is the happiest woman in the world, she owns books and bread at the same time. I made major changes based on the original recipe. After all, the raw materials in Taiwan are very different from ours. I used my own way to interpret the essence of this bread. Copying it will not achieve the effect. I have taken a shortcut and would like to thank the original author. "Domoto Bakery" tells an inspirational story, and there is a touching story behind each type of bread.
Tags
Ingredients
Steps
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The method of homemade yeast is detailed in my "Carrot Bagel Bread". Soaking raisins in red wine is simple. Put it in the refrigerator to soak slowly. It can be used after two weeks. Make up as much as you use;
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Preparation of brown sugar juice: I brought brown sugar back from Taiwan. It contains ginger. Cut the brown sugar into small pieces and stir-fry in a non-stick pan. After melting, add 90 grams of water. After boiling, remove the minced ginger and leave 115 grams. Store it in the refrigerator. This step is very important. Don’t be lazy;
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Preparation of hot noodles: Add 150 grams of high-gluten flour to 150 grams of boiling water, stir evenly, refrigerate overnight while hot, take it out the next day and weigh exactly 280 grams for later use;
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The above steps must be done in advance, and the main dough will be made the next day: except for wine-soaked raisins and butter, add all the main dough ingredients into a basin, scald the dough and tear it into small pieces, and stir into a flocculent shape;
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When the dough is not sticky to your hands, add melted butter and continue kneading until you can pull out a thin film. The whole kneading process takes about half an hour. Finally, add the soaked raisins, knead well and cover with a lid to ferment at room temperature for 1 hour. This step is very difficult. It is said that the bread with good taste is kneaded by hand, because the temperature of the bread machine will increase and the ingredients of the bread will be destroyed;
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Roll the fermented dough into a round ball and deflate it. The total weight of the dough is 1070 grams. Divide it into four equal portions, each portion is 267 grams. Place it on a baking sheet, cover it with a damp cloth, and refrigerate it in the refrigerator for half an hour. Then take one piece of dough, flatten it, and roll it into a long strip. Roll it up from the inside into an oval shape;
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Line the cake mold with silicone paper, place two dough doughs, cover with a damp cloth and refrigerate in the refrigerator. Place the other two on a baking sheet covered with silicone paper, cover with a damp cloth and ferment at room temperature for half an hour. Because the dough is large, I baked it twice;
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Make icing: pour half an egg custard into a mixing bowl, add 100 grams of powdered sugar and a few drops of lemon juice, beat with an ACA egg beater at high speed until thick, as shown in the picture, put into a piping bag, squeeze onto the risen dough, then sprinkle coconut or almond flakes on top, preheat the oven to 165 degrees and select the hot air mode;
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Put it in the oven at 165 degrees with upper and lower heat for 20-25 minutes on the middle and lower racks. After baking, take it out of the oven and let it cool on the grill rack.
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Bake the other two in the same way.
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Brown!
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The smell of wine!
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Cut it open and take a look...😍😍😍
