看到阿椿做的倒挂圣诞面包,我也鼓起勇气做一个。
我的方子是根据Dan Lepard本月在卫报发表,有些小改动,家里没有白巧克力,就用黑巧力代替; 没有整粒带皮的杏仁用杏仁片代替。方子写的是用180度烤45分钟。烤面包一般来说是用高火,我就自做主张地调高了一格,结果有些过火,用糖份掩盖一下:)。味道倒是蛮好
第一次尝试,外贸协会的轻砸。
200ml warm water
25g cornflour
25g caster sugar
6 medium egg yolks
7g sachet fast-action yeast
3 tsp each vanilla and orange extract (use the best-quality ones you can afford)
3 tsp glycerine (optional, but it makes the crumb extra-soft)
50g white chocolate
50g unsalted butter
400g 00 flour
1 tsp salt
150g chocolate chips, good glacé fruit or raisins
For the sugar crust
1 tbsp egg white
1 tbsp ground almonds
25g chopped hazelnuts
1 tsp cornflour
12-15 whole unskinned almonds