Monkey bread
By VicentaLakin
Monkey bread was not translated directly from its English name, “MonkeyBread”, because it was a monkey. To put it in one sentence, it is a pile of bread made up of little noodles packed with syrup and baked in an empty mold. If you had to hook up with the monkeys, it would have been a bunch of big and small faces that looked like monkeys on the mountain, and you chased me to the mountain. And the pasta with the syrup turned red and brown, like the thick hair on the monkey
Recipe Recommendations
- high-gluten flour 50 grams
- dry yeast 1 gram
- cold water 50 grams
- Dry sugar-tolerant dry yeast 2 grams
- salt 2 grams
- white sugar 12 grams
- butter 18 grams
- brown sugar 25 grams
- raisins 30 grams
- rum 20 grams
- sweetening
- baking
- an hour
- senior
Steps for Monkey bread
1
A few hours in advance to make a Polish seed: 50 grams of fermented flour, 1 gram of dry yeast, 50 gram of cool water, fermented to a thinner face, fermented to the temperature of the masked room for a few hours, fermented in a fermentation box or oven, fermented to 2-2.5 times the original hour, with a gas bubble of varying sizes on the surface, with spoons to see the long laces and gasholes below, with no sour smell and only pleasant fermentation。
2
Polish pasta and main noodle materials and syrup materials are ready: the main noodle material is 150 grams of condensed flour, 2 grams of sugar dry yeast, 12 grams of white sugar, 2 grams of salt, 80 grams of cool water and 18 grams of butter; the glucose material is 25 grams of butter, 25 grams of red sugar, 30 grams of raisins, 20 grams of rum, and the raisin is washed twice with cool water and then rinsed in 20 grams of rum。
3
All the materials in the main flour, except butter, are poured into the scavenging drums, and the Polish scavengers are also poured in one piece; the flour is filled with different rates of water, leaving 20 grams of water in the event of uncertainty before deciding whether to add it。
4
First, the material is mixed in the first stage of the chef's machine, then the second layer is mixed into a smoother face, and butter is added when a piece of the mask can be lifted。
5
First, the butter is fully integrated into the noodle, then the third is turned, and when the noodle is smooth and not sticky, the machine stops, pulling a noodle gently to the hand to develop a transparent and flexible thin film, and if you put a finger through a hole, the edge of the cavity has a small saloon or smoother。
6
The noodles were removed from the drums, rounded, placed in the deep basin, with a warm and wet fermented membrane on their base; I placed them in the fermentation box, at a temperature of 29, with a humidity of 65, 2-3 hours, and looked at the condition of the noodles to adjust the time。
7
Flour is poured into red sugar at the end of the fermentation, heated by water or by microwaves, so that the butter is fully melted and evened with red sugar; then the rins immersed with rum are poured into the red sugar butter drops, so that the mix is even。
8
The pasta is twice the size of the pasta, and the finger-stamped flour pierced the top of the flour, did not collapse, did not shrink, and fermented successfully。
9
The noodles fall on the board, and if you don't stick your hand, you don't throw flour, even a little of it; a light tap of the noodles, cutting them into 25 pieces, big and small, then rounding them up separately; and the number of pieces is irregular, the smaller the noodles, the better the last bread。
10
Rounded the small noodles and rolled them in a raisin red sugar butter solution and covered them all。
11
A 6-inch mid-altitude kamikaze mold is prepared in advance and, if it is not sticky, can be used directly, if the anode is to be coated with butter or oil paper in the inner walls and chimneys, so as to facilitate demodelization; the small pieces of flour wrapped in red sugar solution are placed in the moulds, leaving room for expansion between them。
12
The raisins are placed at random in the gap between the two flounders, and the last few of the remaining liquids are covered on the surface of the raisins, with small seepages under them。
13
The fruit of the completed monkey bread is fermented twice in the warm and wet, and I use a fermentation box at 30 minutes ' humidity, 70, 40-60 minutes ' temperature, to see the face of the face。
14
The oven warms up to 200 degrees; the surface does not brush anything; when the preheating is completed, the preheating is delivered directly to the lower part of the oven, 180 degrees above the fire, 200 degrees below the fire for about 30 minutes; the red sugar is coloured, the bread is coloured faster and heavier than the ordinary bread, and can be covered with tin paper when it reaches a satisfactory colour; the temperature and time are adjusted by the actual condition of the oven, the size and material used, and the preferred taste。
15
The baked monkey bread is so cute that I can't help but take a picture of her head, and a little faceball jumps out like a live monkey。
16
The molds were retrenched, monkey bread was distilled, the bottom syrup was seen to flow down, and there was an attractive scent that I would like to make at once; the bread was kept in a bag when it was hanged on a hanger until it warmed the hand, and it was taken directly。
17
Monkey cakes full of syrup, sweet and soft, one sip, deliciousMonkey bread Make Tips
1. The formulation was Polish and baked for three days. The Polish method is simple and heavy flour: cold water: dry yeast = 100:100:1; fermentation in the room under temperature or cold fermentation in the fridge, which is not a flounder, stricto sensual, but rather a pasta-like face, 2-2.5 times the size of the original two-and-a-half-fold bubble, with no apparent sour smell; the Polish bread is softer than a direct fermentation method; 2. small lams can be small enough to be rounded up so that they can be slowed into the moulds without any need for twitching; the moulds must be emptiness, pro-maturbity and traditional moulds of monkey bread; 3. The timing and temperature of the baking are adjusted by the actual situation in the oven。