<異國風情篇之瑞典聖誕紅花包> Swedish Lussekatt (Saffron Bun)

原來我已經有幾個月沒有更新我的日誌~ 時間過得太快! 上一次我還沒有開始我人生新的一頁呢! 今年2013的聖誕節可說是一年的結尾, 亦是我夢想的開始~ 轉眼間我已回家好幾個月, 上了算是第一份正職差不多兩個月, 學會了不少! 新工會從明年的一月開始, 所以特意回到英國兩個星期~ 對呀, 當了上班一族後就不會有兩星期的長假期旅遊呢!在香港時都沒有這樣的閒情逸志去做飯焗蛋糕~ 難得還在渡假, 所以今天就下定決心要做應節的聖誕面包! Lussekatt - 照字面譯是紅花貓咪的意思~ 為什麼是貓咪? 到現在我還是不知道呢~我個人挺喜歡紅花的味道~ 市面上有已磨好的紅花粉, 但比乾紅花瓣, 這些粉都不是100%純正, 雖然用粉做出來的包顏色都比較美! 

I  cannot believe it has been already a few months since I last updated my blog! Time flies right? Last time I posted was the time when I still have not begun my new page of life. This Xmas will wrap the best year of my life to an end, yet accompanied the greatest start of my dream.  I have learned much from my first real job during last one month or so. My dream job starts January 2014, so I decided to come back to UK for a short visit. I guess once start working, it is almost impossible to have two weeks straight day-off. Lussekatt- literally means saffron cat. Why cat? what a pity that I still do not know the answer although I have been living in Sweden for quite some years. I personally like the smell of saffron. There are powdered saffron in the marketing for sell, however it is comparatively less pure than dried saffron thread, despite powdered saffron makes the bread look brighter in color. 

材料:

340毫升     牛奶
1 1/2茶匙       紅花瓣
60克         幼砂糖
35克         新鮮酵母
1140克     低筋面粉
1/2茶匙    鹽
1隻           蛋
100克       牛油(煮溶)
提子乾    *個喜好份量*

包面糖水:
1隻          蛋
1湯匙      幼砂糖

Ingredients:
340ml        Milk
1 tsp          Saffron
60g            Caster sugar
35g            Fresh yeast
~1140g        Plain flour
1/2 tsp       Salt
1                Egg
100g          Margarine 

Glaze:
1           Egg
1tbsp   Caster sugar

做法:

• 先將酵母捏碎放入大碗內
• 把紅花瓣, 砂糖和牛油加入牛奶, 慢慢加熱, 待涼至37度(45度以上會破壞酵母菌）
• 將牛奶倒入裝有酵母的碗內, 用匙攪混至酵母完全溶於奶中
• 逐少將面粉篩入碗內, 拌匀揉成面團至不黏手為止, 並用一塊潔凈的布蓋著麵團，等候發酵 45分鐘。麵團發至兩倍大。
• 將發大的面團再揉一分鐘左右, 之後分成每個有60~70克重的圓球狀, 慢慢將球推成長條形, 把前後盡頭向相反方向捲入 成 S字形的蝸牛殼狀, 將提子乾塞入蝸的中心(或喜歡提子乾朋友可多放其他位置）, 放在鋪好牛油紙的焗盤上
• 用濕布蓋住捲好的面團, 放在一個暖暖的地方待30分鐘, 讓面團再次發酵成兩倍大
• 預熱焗爐, 225度
• 塗面的蛋水: 將蛋打匀加入糖混好, 薄薄掃於面團表面, 焗8~10分鐘至金黃色, 取出待涼即成

How to do?

• Break the fresh yeast block into smaller pieces in a large bowl
• Heat the milk, saffron, sugar together in a small pot until the milk become steamy. Remove from heat and stir to dissolve the sugar. Let cool until about 37 degrees, or warm to the touch, but not hot.  (Yeast wont activate anymore if its over 45 degrees)
• Add in margarine to the milk, and pour the milk mixture into yeast, stir until the yeast dissolve completely 
• Gradually sift in flour into the mixture, stir constantly until the mixture turn into a dough texture. Knead it till it does not stick to your hand. Then put the dough in a bowl and cover it with a wet towel. Let it sit in a warm place for 45 mins until dough doubles in size.
• Punch down the dough and knead again for a minute, then divide them into small dough (60-70 g each). Shape each into a 20 cm length, form into an S shape, tucking ends into dough to form an 8 shape, and pressing to join.
• Put them on a tray lined with baking paper, cover with wet towel and place it in warm area for another 40 mins until they double in sizes
• Preheat oven to 220 degree. Place raisins into each circle created by the 8 shape, then glaze it with egg sugar water (1 egg+ 1 tbsp sugar). Bake for 8~10 mins till golden brown.
  
  
  
  
  
  
  
  
  
  

提示: 擔心多出的面包變壞? 可以用冰鮮袋放入冰櫃, 食用前拿出變軟身後, 塗上少許水於表面,放入微波爐10~15秒鐘, 立即變成鬆軟的面包!        

TIPS: What can you do with the extra left-over buns? All you have to do is to keep the buns in freezer bag and put in freezer. You can easy take them out from the freezer before serve (wait until it turns soft), then gently brush water on the bun surfaces and warm it up in microwave for 10~15 secs !