Monkey monkey monkey~ why monkey bread is called monkey bread? Why it’s also called African coffee cake. Is it because Africa has more wildlife, thus proportionally more monkey? Or because the act of pulling the bread by different people at different angle will reminiscent the behavior of a monkey? It’s still a myth ~ and the originality is questionable. If you like the from-the-scratch, double rise version (instead of using biscuits or pizza dough), here is the recipe:
Nutella Monkey bread
Ingredient:
Dry ingredient:
1) 6 cups all purpose flour
2) ½ tsp baking soda
3) ½ tsp baking powder
4) 1 ½ tsp salt
5) ⅓ cup sugar
Wet ingredient
1) 2 cups milk
2) ½ cup butter (1 stick)
Yeast for bread
a) 1 pack active dry yeast (I use Hodgson Mill ® Active dry yeast)
b) ¼ cup warm water (100-110oF degree)
c) ¼ tsp granulated sugar
Sugar-coating
a) ⅔ cup of granulated sugar or brown sugar if you prefer caramel taste
b) 1 tbsp ground cinnamon
c) 5-6 tbsp butter, melted.
Filling
a) Banana, ripped, four
b) Nutella spread, 3 tbsp
Action:
1) Proofing yeast-- per package instruction, dissolve yeast in ¼ cup of warm water and ¼ tsp sugar. If the mixture starts bubbling within 5 mins, that means the yeast is alive. I let it sits for 5-10 mins.
2) While waiting for the yeast to rise, scald the milk by heating up the milk over the stove. Once it starts to bubble, turn off the heat and remove the pot from the stove. Scalding milk helps denatured the milk protein and helps bread to rise better.
3) Add ½ cup of the butter into the hot milk, stir~stir~stir. Let the temperature cool down to 100-110oF before adding the yeast.
4) Mix all the dry ingredients together. In a large bowl, add ½ of the dry and ½ of the wet ingredients at a time and mix well. Repeat until all wet and dry ingredients are all mixed in.
5) Kneading: either knead the dough on a floured surface or like me: knead the dough with Kitchenaid ® electric mixer- speed 2 with the dough hook for 8-10 mins .
6) Cover the dough with a wet towel. For the best result, the dough should be placed in a warm and even temperature (draft-free) place to rise. I let it sit for a day and before I go to bed, I punch the dough down to the bottom and covered with a wet towel for overnight .
7) In the next day morning, check the dough-- it should rise again~ Divide the dough into small bite size ball. I use a pastry brush to brush the melted butter onto the dough.
8) Mix the ground cinnamon and sugar in a small bowl. Sprinkle the sugar-cinnamon onto the buttered dough.
9) Place 1 layer of sugar-coated dough into a bundt cake pan (which is greased with Pam ® non sticking spray). Mash the bananas with a fork; lay the bananas on top of the dough and drizzle nutella over the banana. (For easy spreading, put the nutella into a food storage bag and heat it up in a microwave for 20-30 second until warm and soft. Cut a small hole from one angle of the bag and squeeze the nutella out gradually.)
10) Put another layer of sugar-coated dough and sprinkle sugar-cinnamon on the top.
11) Put into a preheated oven @ 350o F and bake for 50 minutes. Check with a long skewer. If the skewer is clean after poking into the thickest part of the cake, that mean it’s done.
12) Rest in the pan until cool and then turn it over onto a plate. You can put more nutella on the top and finished off with some chopped walnut.
Bon Appétit ~
猴子(腦)麵包
哈哈~ 開玩笑的~ 若果真的是用猴子腦做食材, 筆者必定會官誹纏身 Monkey Bread 又稱為 African coffee cake, 一般都在美國國家出現 ( 美國以外的國家, 甚少見此烘焙或知道這是什麼家伙 ) 為什麼得此名稱? 是因為吃它時,你拉我扯的動作疑似猴子?或是非洲草原多猴子而得其名? 無從考究~獨創性~原著性亦 不得而知. 管它的~若要試試make from scratch~ 可試試這食譜:
材料:
乾材料
1) 6 杯中筋麵粉 (270 gram)
2) ½ 小茶匙 梳打粉
3) ½ 小茶匙 泡打粉
4) ½ 小茶匙 食鹽
5) ⅓ 杯 白糖 (75 gram)
濕材料
1) 2 杯牛奶 (480ml)
2) 1/2 杯牛油 (113 gram)
酵母
1) 1 包乾酵母 (我選用了Hodgson Mill ®酵母)
2) ¼ 小茶匙 糖
3) ¼ 杯溫水 (37.7-43.30 C, 100-1100 F)
糖衣
1) ⅔ 杯糖 (或黃糖若比較喜歡焦糖口味)
2) 1 大湯匙肉桂粉
3)5-6 大湯匙已融化的牛油
餡料
1) 4條大香蕉,壓成蓉
2)Nutella 榛子醬
製作方法
1) 先將酵母放入溫水 (1/4 杯)中融化,加入1/4 小茶匙糖,發酵5-10分鐘. (若果酵母在5分鐘內起泡沫狀,表示酵母還活著,能用)
2) 與此同時,用厚底煲灼燙牛奶. 當牛奶開始沸騰時,關火, 待冷卻. (灼燙牛奶有助麵包發酵)
3)加入牛油(半杯,113gram) 待融化. 當溫度降至100-110度華氏,37.7-43.3度攝氏時,加入(1) 酵母
4) 把所有乾材料混合拌勻,分批把乾.濕材料(每次各一半)倒入大容器內拌勻.
5)揉捏麵團-手揉或機器揉(用二號速度,kitchenaids) - 8-10分鐘.
6) 用濕毛巾覆蓋著麵團,放在溫暖無風的地方讓麵團發酵. (我讓麵團發酵一整天. 睡覺前把麵團壓扁,放上濕布)
7)第二天早上查看麵團,這時麵團應該漲起來. 把麵團分開變成小球
8) 麵團塗上已融的牛油,洒上肉桂糖衣, 放入bundt蛋糕盤中(已塗油)
9) 放滿一層底層的麵團後, 舖上一層香蕉蓉, 再倒入Nutella 榛子醬. (若要令Nutella 榛子醬容易一點操作: 於密實袋中加入榛子醬, 加一小茶匙牛油,於微波爐預熱20-30秒. 在密實袋的其中一個角中剪去作為 缺口,於缺口擠出榛子醬. )
10) 再放上另一層已加糖衣的麵團, 洒上餘下的肉桂糖.
11) 預熱焗爐 350度華氏/177度攝氏, 蛋糕盤放入已預熱的焗爐焗50分鐘. 若果長竹籤插入最厚的地方,拉出時沒有麵漿粘著竹籤,已代表monkeybread 已完成.
12) 待蛋糕盤/麵包冷卻後, 把麵包倒轉倒出,放在別的碟子上. 隨個人喜好 加上果仁, Nutella 榛子醬.
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