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| 加入天然水果種的口感帶有嚼勁，感覺更適合做貝果！ |
【今日材料 / Today's Ingredients】
- 阿瓦隆高筋麵粉／Bread flour：100%（200g）
- 檸檬種／Lime starter：50%（100g）
- 白神酵母：5g 【白神こだま酵母】
- 水／Water：95g
- 糖／Sugar：25g (10%)
- 鹽 / Salt：3g (<1.8%)
- 肉桂粉／Cinnamon powder：5g
- 肉豆蔻粉／Nutmeg powder：1g
- 無鹽奶油／Unsalted butter：20g (8%)
【作法】KitchenAid 7Q Stand Mixer
- 材料 1~8 加入攪拌缸，用麵糰勾配件，攪拌1分鐘後檢查水含量，如果感覺不夠濕，少量加入水。繼續再攪拌2分鐘左右，然後蓋上濕布，靜置20分鐘（自我水解）。Put ingredients 1~8 in the mixing bowl. Use dough-hook attachment to mix the ingredients on low speed. After mixing for about 1 minute, check the dough and see if the liquid in the dough is enough. If not, add water little by little. Then continue mixing for 1~2 minutes. Rest for 20 mins (autolize).
- 自我水解後，繼續以麵糰勾配件攪拌，奶油丁一塊一塊慢慢放入，攪拌均勻。最後要攪拌至撐出薄膜。After autolize, continue mixing the dough with dough hook. Then add butter cubes, one after one, into the dough, till the dough can show windowpane.
- If you are unsure if the dough has been kneaded enough, you can do the "windowpane" test. Remove a small bit of dough (about the size of a golf ball) and hold it between your thumb and first two fingers of each hand so the dough is in front of you. Then, gently pull your fingers and thumbs away from each other to stretch out the dough. If the dough doesn't break, it means you have kneaded it enough; if the membrane pulls apart, you need to knead it a bit more. (from: https://www.thespruceeats.com/kneading-dough-bread-baking-for-beginners-427562)
- 取出麵糰，滾圓，放進容器，進行第一次發酵，至少兩小時或至膨脹兩倍大。Remove the dough to a floured surface. Round up the dough and put it back to a bowl. Cover with a wet towel and let it ferment for at least 2 hours or double the size.
90℉ / 2:00 
- Then check the link to learn the skills of shaping the cinnamon buns {Beautiful vegan Swedish cinnamon buns}
- Filling
- 100g demerara sugar
- 1 tbsp ground cinnamon
- 2 tbsp corn flour
- 60ml vegetable oil
Glaze- 1 tbsp boiling water
- 1 tsp demerara sugar
- Pearl sugar or chopped almonds, for sprinkling (optional)
【烤程／Oven Settings：Miele 6260／上下火／2／200℃／20mins】
