How To make Maple Sugar Bread
BEV CHRISTENSEN CPVM71A:
6 md Tart cooking apples; peeled
-core;1/2"lengthhwise slices 1/2 c -water
1 c Hazelnuts (filberts)
2 1/2 c Flour
1 ts Baking soda
1 ts Ground cinnamon
1/2 ts Fresly grated nutmeg
1/2 ts Salt
1 c Seedless raisins;coarse chop
1 ts Butter; softened
1/2 c Butter; softened
3/4 lb Maple sugar
3 Eggs
Combine apples & water in a 2 or 3 quart enameled saucepan, bring to a boil over high heat. Reduce heat to low & simmer partially covered for about 20 minutes, or until the apples are soft & a slice can be mashed easily against the side of the pan with the back of a spoon. Puree apples through a food mill or rub them through a fine sieve into a bowl. Measure & reserve 1 1/2 cups of the puree; save any extra puree for another use. Meanwhile,
preheat the oven to 350. Drop the hazelnuts into enough boiling water to immerse them completely & cook briskly, uncovered, for 2 min. Drain nuts in a sieve &, with a small, sharp knife, peel them while they are still hot. Spread nuts in a baking dish & toast them in the middle of the oven for about 10 min. stirring them from time to time so they color delicately on all sides. Chop hazelnuts coarsely & set them aside. (do not turn off the oven) Combine flour, baking soda, cinnamon, nutmeg, salt & sift them onto a plate or a sheet of wax paper. Place the raisins in a bowl, add about 1/4 cup of the flour mixture & toss gently but thoroughly togeher. Use teaspoon of butter to coat bottom & sides of a 9x5x3 loaf pan. If maple sugar is moist, grate it on the finest side of a stand-up hand grater. If it is dry, grate it with a nut grinder. (about 1 1/2 cups of grated maple sugar.) In a deep bowl, cream 1/2 cup of softened butter & maple sugar together, beating & mashing them against the sides of the bowl with a large spoon until they are light & fluffy. (or use an electric mixer) Add eggs, one at a time, beating well after each addition. Then beat in about 2/3 cup of the flour mixture &, when it is completely incorporated, about 1/2 cup of the apple puree. Repeat two more times until all of flour mixture and apple puree have been added, then stir in the hazelnuts and raisins. Pour the batter into buttered pan, spreading it & smoothing the top with a spatula, & bake in the middle of the oven for 1 1/2 hours, or until the top is golden brown & a toothpick or cake tester inserted in -----
How To make Maple Sugar Bread's Videos
PERFECT HOME MADE MAPLE WALNUT BREAD RECIPE /SIMPLE AND EASY/ CHERYLS HOME COOKING
Home Made Maple Nut Bread,its so easy and so yummy! Great with coffee or cream cheese. I love it plain and so does my family. ENJOY! :)
Ingredients
Walnuts 1 Cup (16 tbs), chopped
Maple syrup 1⁄2 Cup (8 tbs)
Sugar 1⁄2 Cup (8 tbs)
Eggs 1
Milk 1 1⁄4 Cup (20 tbs)
Bisquick 3 Cup (48 tbs) (prepare according to the package direction)
Cooking spray 2 Dash
Directions
GETTING READY
1. In a jar, mix together maple syrup and walnuts. Cover the jar with saran wrap and place in the refrigerator overnight to marinate.
2. Preheat the oven to 350 degrees F. Grease a large loaf pan with cooking spray and set aside.
MAKING
3. In a large bowl, add in the sugar, eggs and milk. Blend together until mixed.
4. Add in the bisquick in small batches and blend until everything is mixed thoroughly.
5. Fold in marinated walnuts into the batter.
6. Pour the batter into the prepared loaf pan and bake for 60 minutes.
SERVING
7. Slice the bread slices and serve with coffee or tea.
Fluffy and soft Maple Bread/Unkneaded Bread/Easy Bread
Let's make fluffy and soft maple bread.
#baking #recipe #bread
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Ingredients (pan size 16.5cm x 16.5cm x 4.5cm)
155 g of water
Instant dry yeast 6g
Heavy cream (whipped cream) 85g
12g sugar, 6g salt, 35g maple syrup
300g bread flour
tip
The no-kneading method I developed is very easy.
Be sure to use cold water and heavy cream (whipped cream).
Since it is very sticky, sprinkle generously with flour when working.
work on it
When using a stand mixer, reduce the amount of water.
120g (cold) water when using a stand mixer
When using a stand mixer (depending on the stand mixer specifications)
1. Add all ingredients.
2. Mix on low speed for 2-3 minutes.
3. Mix 10-12 minutes on medium speed
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Slanderous or disrespectful comments will be deleted without notice.
Molly Makes Pumpkin Bread with Maple Butter | From the Test Kitchen | Bon Appétit
Join Molly in the Test Kitchen as she makes pumpkin bread with maple butter! Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.
Check out the recipe here:
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Molly Makes Pumpkin Bread with Maple Butter | From the Test Kitchen | Bon Appétit
メープル折り込みシートで作るメープルパン | Maple Bread made with Maple Syrup Sheets
きょうは一般的な普通サイズの使いやすいパウンド型で、メープルパンを焼いてみました。折り込みシートを使うことでちょっと可愛らしいパンが焼けるようになります♪
折り込みシートも色々ありますが、作っておくと、とっても便利!
電子レンジであっという間に出来上がります。
そして、ポイントは、パン生地が破けないよう、生地を休ませゆるませながら伸ばす作業をすることです～。
カットするときがワクワクするメープルぱんです!
レシピは下にあります↓
★English recipe is below★
大人気YouTuber “cook kafemaru”の
「罪深いスイーツ」
Amazonはこちらから購入できます↓↓↓
ラッピングもいっぱい載せています＾＾
「世界一作りやすいおうちスイーツ 」
もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
==========================
***れしぴ置き場***
【材料】21cm×8cm×H6cm パウンド型 1台分
●折り込みシート
★強力粉 15g
★コーンスターチ 10g
★黒砂糖 10g
メープルシロップ 75g
牛乳 20g
卵白 30g
*卵白はかるく湯せんにかけてほぐしておくと、さらさらになり
使いやすくなります
無塩バター 10g
●パン生地
★強力粉 210g
★きび砂糖 12g
★塩 3g
ドライイースト(赤サフ) 3g
水 100g
牛乳 35g
*カメリヤ強力粉を使いました、季節や強力粉により水分量は
調整してください。
無塩バター 15g
*室温が上がってきたら、バターはやや冷たいくらいで。
打ち粉用として強力粉(分量外)
*仕込み水の目安
春・秋は、約15-20℃、夏は、約10℃、冬は約25-30℃です。
【作り方】
●折り込み生地
①ボウルに★を入れてぐるぐる混ぜる。
②メープルシロップ、牛乳を加えてぐるぐる混ぜる。
③ラップをして600w1分半、取り出してよく混ぜたら、卵白を加えてぐるぐる混ぜる。
④ラップなしで600w1分半、取り出してよく混ぜたら、最後にバターを加えてゴムベラでひとかたまりになるまで混ぜる。
⑤ジッパー付き袋などに入れて、冷えたら、冷凍庫保存。
使う前に冷凍庫から冷蔵庫へ移す。
すぐに使いたいときはラップなどに包んで冷凍庫または、冷蔵庫で
冷やします。
●パン生地
①★の材料をボウルに入れて混ぜる。
②中央を少しくぼませて、そこにイーストを入れる。
③イーストを目がけて、水、牛乳を注ぎ入れる。
④ざっと混ぜて台の上に取り出す。
⑤しっかりと10-15分こねる。台にこするように伸ばし、カードで集めるを繰り返す。
●手のひらの腹を使って生地を台に押し付けるようにすると、グルテンが形成されやすくなります。
⑥バターを加えてさらに5分ほどこねる。
●生地の端を指でひっぱり伸ばしてみて、指が透けるくらいに薄く伸びればグルテンが出来ているので大丈夫ですが、ぶちっと切れるようなら薄く伸びるようになるまでもう少し頑張ってこねてください。
⑦生地を張らせるように丸めたら、ラップなどを被せて大きさが約2倍になるまで暖かい場所に置いて一次発酵。
●オーブンの発酵機能では35℃で30-40分ほど。生地温度によって変わるので、あくまでも目安としてお考えください。
⑧2倍に膨らんだら、ボウルから取り出して手で押してガスを抜く。生地をまるめなおし、乾燥させないように濡れ布巾などを被せ、10分休ませる。動画のようにボウルなどを被せてもokです
⑨再び生地を押してガスを抜いたら、ガス抜き麺棒で生地を伸ばす。
折り込みシートの倍の大きさに伸ばす。
⑩生地の片側半分に折り込みシートを乗せて二つ折りにし、生地の端をぐるりと指でつまんでしっかりととじる。
⑪これを三倍の長さに麺棒で伸ばし、三つ折りにする。
*ここでベンチタイムを10分取る。
生地がしまって伸ばしにくいので、休ませ生地を緩めながら
伸ばすと、生地が破けたりせずに伸ばすことが出来ます。
⑫三つ折りを90℃回転させ向きを変えて、20cm長さに伸ばす。
⑬生地を縦に3つに包丁でカットし、三つ編みにする。
⑭バターを塗った型に入れて、ラップや濡れ布巾を生地が型の上位になるまで暖かい場所に置いて二次発酵。
●オーブンの発酵機能では35℃で30-40分ほど。
⑮二次発酵が終わったら、オーブンを210℃に温め、200℃で22分焼いて出来上がり!
お使いのオーブンに合わせて調整してください。
焼成後すぐに、10cm位の高さから型ごと落としてショックを与え焼き縮みを防ぐとよい。
型から出して、粗熱が取れたら乾燥しないように袋などに入れて保存する。
*粗熱が取れたらビニール袋などに入れてください。完全に冷める前に袋などにいれれば、パンから出た水分が袋の中にとどまり、またパンに戻るので固くなりにくいです。
(季節により梅雨時などは管理にご注意ください)
*生地が乾燥するとパンが膨らまなくなりますので、発酵中やベンチタイム、成形時も生地が乾燥しないよう濡れ布巾を被せながら手早く作業します。
*オーブンの発酵機能では35℃で30-40分ほどでしたが、季節によってこの時間も変わるため目安としてお考えください。
*美味しいパンにするためには、オーブンでの発酵は30-35℃で!
発酵を40℃にしてしまうとオーブンに入れる時に生地温度が高くなりすぎてしまい、膨らんでも風味は落ちてしまうので注意しましょう。
【Ingredients】 loaf pan(8.2in×3in)
●Maple syrup sheet
★15g Bread flour
★10g Corn starch
★10g Brown sugar
75g Maple syrup
20g Milk
30g Egg white
10g Unsalted butter
●Bread dough
★210g Bread flour
★12g Sugar
★3g Salt
3g Dry yeast
100g Water
35g Milk
15g Unsalted butter
*Bread flour not included (in recipe)
Maple Butter
We've always loved maple syrup! It goes well with a lot of stuff... Milk, coffee, beef, pancakes, waffles.. But when it comes to pancakes and waffles, instead of creating this beautiful glossy topping on top, just like on pictures, we end up getting a pool of syrup at the bottom of our pancakes and waffles, turning our breakfast soggy! We came across this thing called maple butter or maple cream one day. It consists of only ONE ingredient! Maple syrup!
So after a little bit of research, we decided to try and make it at home. It's quite a hard work actually. But we don't regret making it!
MAPLE BUTTER
INGREDIENTS
Maple Syrup
1. Prepare a big bowl of ice to create an ice bath, and put a clean bowl in it.
2. Boil the maple syrup over medium heat. Let it heat until the temperature reaches 235ºF.
DO NOT stir or disturb the maple syrup.
3. Pour the heated syrup into the bowl in the ice bath. Let it cool until the temperature drops to 100ºF.
4. Stir the maple syrup CONSISTENTLY until it turns to tan color, and the texture of peanut butter.
5. Enjoy with your toast, muffins, scones, AND pancakes/waffles!
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Québec's Classic Maple Syrup Cake
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