这个不完全是标题党…不过本文的主题是, 美味的Cranberry & Orange Breakfast Bun, 也就是蔓越莓早餐面包(但我中午晚上也都吃的它, 所以名字实在不必当真).
这个又是在smittenkitchen看到的. 那美貌芬芳直透屏幕, 瞬间就牢牢地抓住了我的心, 让我日思夜想, 半夜都想跳起来烤来吃~
不过这个要发酵又要等过夜, 对懒人如我来说是极大的障碍. 于是拖了一天又一天…两天之后我终于无法忍受了! 这诱惑太难抵抗! 再耗时, 再麻烦也要做! 于是我就做了!
recipe如下:
来自http://smittenkitchen.com/blog/2013/11/cranberry-orange-breakfast-buns/
Yield: 12 buns. This recipe could be halved and baked in a 9-inch round or 8×8-inch baking pan.
Dough:
4 large egg yolks
1 large whole egg
1/4 cup (50 grams) granulated sugar
6 tablespoons (85 grams) butter, melted, plus additional to grease pan
3/4 cup (175 ml) buttermilk
Zest of 1 orange, finely grated (to be used in dough and filling, below)
3 3/4 cups (470 grams) all-purpose flour, plus more for dusting counter
1 packet (7 grams or 2 1/4 teaspoons) instant dry yeast
1 1/4 teaspoons coarse or kosher salt, or more to taste
1 teaspoon oil for bowlFilling:
1 1/2 tablespoons (20 grams) butter
1 cup (190 grams) packed light brown sugar
1 cup (115 grams) fresh cranberries
Orange zest leftover from aboveIcing:
3 1/2 tablespoons (55 ml) orange juice
2 cups (240 grams) powdered sugarMake the dough: In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter, buttermilk and 3/4 of the orange zest together (saving the rest for the filling). Add 2 cups of the flour along with the yeast and salt; stir until evenly moistened. Switch to the dough hook and add the remaining 1 3/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes. The dough should be soft and moist, but not overly sticky. Scrape the dough into a large, lightly oiled bowl (I usually scrape my dough briefly onto the counter, oil the mixing bowl, and scrape the dough back into it) and cover it with plastic wrap. Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.
[Don’t have a stand mixer? Stir the mixture together with a wooden spoon, then continue stirring and beating it about in a large bowl for several minutes, until it comes together. Turn the dough out onto a floured counter and knead it for another 5 minutes. It will stick; don’t sweat it. Just scrape everything up and into the oiled bowl when it’s time to let it rise. Try to resist adding extra flour when it sticks; it will only toughen the dough. That would be sad.]
Prepare the filling: Melt the butter and set it aside. In a food processor, pulse the whole cranberries until they’re ground to a coarse rubble, but not fully pureed. You’ll need to scrape the machine down once or twice. Set them aside.
[Don’t have a food processor? Just hand chop them very well, as if to coarsely mince them.]
Assemble the buns: Butter a 9×13-inch baking dish, a heavier ceramic or glass dish is ideal here. Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 18 inches wide (the side nearest to you) and 12 or so inches long. (It’s okay if it goes longer/thinner.) Brush the dough with the melted butter. Sprinkle it with the brown sugar. Scatter the ground cranberries over it, then the remaining orange zest.
Roll the dough into a tight, 18-inch long spiral. Using a sharp serrated knife, very, very gently saw the log into 1 1/2-inch sections; you should get 12. Arrange the buns evenly spread out in your baking dish. Cover with plastic wrap and refrigerate overnight, or up to 16 hours.
The next morning, bake the buns: Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly. Heat your oven to 350 degrees F. Bake your buns until they’re puffed and golden (the internal temperature should read 190 degrees F), approximately 30 minutes.
Transfer pan to a cooling rack and let cool slightly. Make the icing by whisking the orange juice and powdered sugar together. Spread a little on each bun, or drizzle it over the whole pan. Serve immediately.
简要概述, 就是用几个蛋黄(我就用整蛋代替了, 一个蛋替换两个蛋黄, 最后出来面团太稀, 所以应该可以适量加面粉), 一些糖, 一点yeast, 盐, butter, 一些桔子表层皮(zest, 但我觉得其实没必要加, 桔子皮味道好重我觉得没有还更好)混合面粉揉成很软的面团, 然后等两小时发酵成巨大的胖面团后擀开成长方形; 然后把cranberry搅碎后和红糖一起铺到长方面皮上, 卷起来, 切成小段, 放冰箱再发酵一晚上, 早上拿出来烤. 喜欢的还可以调点糖糊糊什么的刷到面包顶上, 但我觉得没必要.
(另注: 我按原recipe一半的分量做的, 不过也分两个7×7的烤盘, 各烤出了很大一堆咧…)
总之! 这就是我的成果:
必须要说, 吃起来很美好! 没有桔子皮的味道会更美好!
************************************ 回归标题的分隔线 ***********************************
接下来就是抒情时间了.
我一直觉得自己相当有烘焙天分, 创造力和艺术(野兽派)气质.
具体体现在每次我照着一个recipe烤东东, 出来的成果往往从外表到口味都呈现和原作完全不同的面貌风格.
那充满想象力的造型和依然能吃(关键在此!)并且令我自我感觉良好的口感无一不体现出了变异…我是说创新的魅力.
回想一下, 曾做过的车祸现场版月饼, 霸气四裂版磅蛋糕, 破碎虚空版biscotti…都是我那充满魔力的双手下创造出的典型创意代表.
再比如说今天这个cranberry & Orange breakfast bun吧.
必须要说, 我首先是被原作图片中那精致优雅的点心造型吸引的.这是入烤箱前原作者的照片(图片来自http://smittenkitchen.com/blog/2013/11/cranberry-orange-breakfast-buns/), 如同雪地红梅:
对比一下, 经我再创造后的浓汁碎肉版:
你, 是不是森森地被我那狂放的风格, 不羁的塑形与浓艳的用色震撼了呢?
但是根据我以往经验, 烤之前和烤之后烤盘内的面貌可能大不同!
以为之前是野兽派之后就注定也是野兽派的你们实在太天真了!
于是先看看原作者烤完后那优雅的弧度, 清秀齐整的排列(图片来自http://smittenkitchen.com/blog/2013/11/cranberry-orange-breakfast-buns/):
再来看看我的乱世悲情版:
你, 可曾感受到我那毕加索一般抽象与不对称的艺术升华, 以及悲天悯人的人文关怀?
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