Finally, I have to admit that as a bread maniac, a stand mixer which can handle bread dough very well is indispensable. Therefore, I am sorry to my Kitchenaid Artisan and welcome the Bosch Universal Plus Mixer to my home.
The first bread I made with it is the Vegan Dark Brown Sugar Rolls. Bosch has done an amazing job and the rolls turned out to be tender and chewy.
Ingredients:
- Unbleached bread flour 300g
- Instant dry yeast 1t
- Dark brown sugar 40g, predissolved in 1-1.5T warm water (or molasses)
- Sea salt 1/4t
- Water 200mL
- Vegan butter (salted OR unsalted), diced and melted 15g
Optional:
Maple syrup 1t + Water 1/2t, for glazing
Steps - with Bosch Universal Plus Mixer:
1. Add all flour, dark brown sugar mixture, sea salt and 170mL water to the mixing bowl, set the mixer to Speed 1 and mix until a dough is formed. Slowly switch to Speed 2 to continue mixing, then gradually add the remaining 30mL water until a non-sticky dough is formed.
2. Stop the mixer. Add the melted butter to the dough, use Speed 1 to mix until it is absorbed to the dough throughly, and change to Speed 2, mix for an additional 6-8 minutes until the dough becomes smooth and elastic.
3. Stop the mixer. Take a golf-size piece of the dough, gently stretch to see if a translucent "window pane" can be formed without tearing.
4. First proofing: Take out the dough, shape it into a ball and seal the dough by gently pinching the bottom. Place it in a lightly greased bowl, let it rise twice its size for about 60 minutes.
*Proofing Test: Poke the dough with a finger, if it retracts, then let it rise for another 10 minutes and repeat the test; if it does not, the dough is ready
5. Move the dough to a surface lightly dusted with bread flour, sprinkle a little bit of flour on the dough surface as well. Punch the dough to release the air.
6. Shape the dough into a ball and let it rest for 15 minutes, covering with a damp cloth or a plastic wrap.
7. Flatten the dough to release the air, then divide evenly into 8 pieces @ approx. 65g each. Roll one by one into a ball.
8. Roll each dough with the palm to make a "rain drop" shape, flatten it to 30cm long with the rolling pin.
9. Start rolling from the wider edge (the side further from you), each dough should look like what is shown in the picture:
10. Second proofing: Place the doughs on the lined baking pan with 3cm (1 inch) space in between. Let them rise for 50 minutes until double in size. Meanwhile, preheat the oven at 170C (340F).
11. Bake at 170C (340F) for 18 to 20 minutes until they turn lightly brown.
12. Let them cool and enjoy!
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