#aca Baking Star Competition#watermelon-shaped Grape Bread
1.
Divide the water into 80ml first, rinse the yeast powder first, for 10 minutes (it is best to use warm water)
2.
Beat eggs in another bowl, add 200ml of remaining water to form egg water (ice water is recommended)
3.
Apply a thin layer of oil to the mold
4.
Mix all other ingredients (1-7) and add yeast powder water and egg water. After mixing with your hands or a large spoon, put it in the mixer, first slow and then add fast, 8-9 minutes.
5.
Add 11 butter and stir for another 8-10 minutes. Until the dough can be drawn into a film.
6.
Put the dough on the table, arrange it into a ball, cover it with plastic wrap, and ferment it in a rice cooker for 60 minutes (do not turn on the power in the rice cooker, use the sealed state of the rice cooker for rapid fermentation)
7.
After the fermented dough (put your fingers in, the cavity does not rebound), place it on the table and pat it twice to exhaust the air.
8.
Divide into 6 portions, each about 220g+/- (the finished dough is about 1300g)
9.
Each dough is rounded, covered with a damp cloth, and allowed to rise for 20 minutes.
10.
Fold the dough into a quilt shape and place 3 doughs in each square mold.
11.
Put it in the oven (without turning on the fire) for the final fermentation, 90 minutes.
12.
Take out the fermented dough, put it in the preheated oven, and bake at 170 degrees for 30 minutes.
13.
The toasted bread is taken out, and it falls down vigorously along with the bread box on the table, producing a certain impact. Then take it out and place it on a wire rack to dry (if this step is not done, it is easy to wrinkle the surface of the bread dough)
