温暖我心~ 苹果肉桂卷 Apple Cinnamon Roll

肉桂是我的comfort food， 它给我一种很温暖安详的感觉。从前我不喜欢它的味道，爱上它始自于三年前欧洲自助行。因为睡过头错过了从巴黎到瑞士的火车，等待下一班车的时间我拖着行李买了一个酥皮肉桂卷，叫了一杯咖啡，悠闲的看人来人往，咬下一口肉桂卷，惊为天人，怎么这么好吃的东西我以前都错过了？那是我吃过最香最好吃的肉桂卷，也许是心境的问题，从此以后我再也没有吃过这么好吃的肉桂卷了。

这个肉桂卷是昨天空出来一点时间做的。上回做的蔓越莓鲜奶土司感觉还不错，所以又翻回同一本书，许翠芳老师的《面包蜜码》。这本书里头的面包全都是直接法，适合临时决定做面包的我。

这个肉桂卷里头除了一贯的葡萄干还加入了苹果丁，苹果和肉桂也是好朋友。面包吃起来没有明显苹果的味道（可能和我用的苹果种类有关，我用gala apple）却有脆脆的口感，让软软的面包多了一个层次感，我很喜欢。

这个面团是我用新买的搅拌机揉的，第一次用搅拌机揉面团反而有点不习惯，以前用面包机揉面团甚少观察面团的伸展性，通常只跟着面包机的程序，最多也只是让面包机多揉个10分钟。用搅拌机揉面团我很像比较忙，每隔一下就检查一次。

搅拌机工作了约莫20分钟后，纵使外表已经非常光滑的面团还是不能被拉成薄膜，是因为高油高糖低筋度配方（配方里有加入20%的低粉）的关系？还是因为我的搅拌机不够力道？我没有再继续揉下去就让面团进行第一次发酵。发酵好的面团好柔软，而且一点也不粘手，操作起来非常容易，完全不需要用到手粉。这样的配方我喜欢。

配方分成3份，每份卷起后可以切成6卷。我只做了两份肉桂卷，另外一份做成牛油卷，因为妈妈不喜欢肉桂的味道。如果注意看，我的心形面包一半是“黑心”，一半是“白心”，那浅色的就是没有加入肉桂粉，黄糖和苹果的牛油卷。做成牛油卷只需在擀开的面团上放上切成条状的冷牛油卷起就行了，我另外也加了兰姆酒浸泡的葡萄干和核桃碎。

单看配方就知道这个面包会很好吃，结果不负我所望。以直接发来说我觉得这个食谱值得收藏（除了味道外，好操作是其中一个考量因素），有机会我还会再做，在减肥的你最好不要尝试，不要说我没有警告你。。。呵呵 :P

Apple Cinnamon Roll
(recipe adapted from Wendy Kor’s Bread Code)

Ingredients: (make 18 rolls)
Dough
(A)
400g high protein flour (bread flour)
100g superfine flour (cake flour)
10g instant yeast
(B)
5g salt (I used 1 tsp)
100g sugar
20g milk powder
120g eggs (2 large egg, I used 100g only)
200g water (I didn’t use all, left about 1 tbsp)
(C)
80g butter (I used salted butter)
(D)
Extra whole egg for egg wash

Fillings
10g cinnamon powder (I used 2 tsp)
60g brown sugar (I used 40g)
50g raisins (presoak in water, drain and pat dry)
1 apple (diced)
30g almond slices (I used chopped walnut)

Method:
1) Mix (A) evenly. Add in (B) (can reserve 2 tbsp of water, only add in if the dough is too dry). Blend for 5 mins then add (C). Continue blending until the bread dough is smooth and springy.
2) Place bread dough in container cover with cling wrap and leave to proof for 40 mins till the dough becomes double in size. Divide dough into 3 portions, roll into balls and proof for 10 mins.
3) Roll out each portion to 10”x12”. Sprinkle fillings on top. Roll into long shape (like swiss roll) and cut into 6 portions. Place in a 7” greased round cake pan, leave to proof for 40-50 mins.
4) Brush whole egg on surface and bake in preheated oven at 190C for 23-30 mins.

Note:
1) I made 2 portions of dough into apple cinnamon rolls (total 12 rolls) and 1 portion of dough into butter roll. To make butter roll, I omitted cinnamon sugar and apple, replaced with cold butter stripes.
2) Suggest preparing more raisins, 50g of raisins merely enough for 2 portions of dough.
3) I used one small gala apple, just nice for 2 portions of dough. So if you were to fill all dough with apple, suggest using one big apple or 2 small apples.
4) For second proofing, my habit is to leave the dough in oven with door closed beside a cup of hot water.
5) I used one 8” round pan and one large heart-shaped pan for all the 18 rolls. I placed 11 rolls in the heart-shaped pan, it was a bit crammed, 10 rolls should be just nice.

I am submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.