Thursday, July 21, 2011
Capuccino Bun かプチノ パン
I thought I read the name of this bun wrongly.... But it is indeed named 'Cappuccino Pan' in the book. A book that I bought few months back and have yet to have time to sit down and slowly look through it. Realize the book is very good and with lots of nice and beautiful bread/pan to make. With a short interval of not reading the Japanese recipe books, I found myself started to lose some of the ability to read the language. Of course this is not a permanent damage. I get it 'running' again soon after few days of flipping through the book.
This is actually a cinnamon roll with a coffee bread base. Compared to the normal cinnamon rolls that I have made, this seems to have a more compact and chewy crumb, yet it has that smooth and cottony feel when it's still warm. So the trick to enjoy the bun after a day later is to warm it up a little bit before eating it. I think it is best to go with a cup of tea or coffee for a lazy afternoon.
Bread Flour 200g
Instant Coffee Powder 1 1/2 Tbsp
Instant dried yeast 4g
Egg yolk 1
Melted butter 10g
1. Mix all ingredients together to a rough and sticky dough. Continue to knead the dough till it's smooth and springy.
2. Cover the dough and let it rise in a warm place till it gets to double the volume.
3. Dust the work top with a little flour and roll out the dough to a rectangular and spread the dough with little melted butter. Sprinkle over cinnamon sugar, and roll up the dough like a Swiss roll. Cut dough into 8 rings and let them rise on baking tray for about 40 minutes.
4. Bake the dough in pre heated oven at 180'c for 10-12 minutes.
5. Sprinkle some cinnamon powder and sugar if you wish after the buns are baked.