Name: #aca Fourth Session Baking Contest# Making Pornographic Bee Honey Jackfruit Kernel Bread
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 88g High-gluten flour; 50g water; 1.5g Dry yeast; 1.2g salt; 2.6g milk powder; 20g honey; 32g Jackfruit nuclear powder; 4g granulated sugar; 10g Whole egg; 10g butter; 50g Ripe Jackfruit Core

#aca Fourth Session Baking Contest# Making Pornographic Bee Honey Jackfruit Kernel Bread

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

For the middle-grown bread, bee sugar is used without maple syrup, and the chestnuts are replaced with jackfruit cores. I guess the effect will not be much worse.
The weather is warm and the dough is growing well. The bread that melted into the jackfruit core powder and then rolled into the jackfruit core particles was cut into distinct grains, which looked very gratifying. It actually tastes good. It’s just that I don’t like the baked jackfruit core particles, which have neither the noodles nor the sweetness of chestnuts. Rather, it became a little tougher than before, and I suddenly bit into something in the soft dough that needed a little bit of tooth loss. It didn't feel very refreshing, especially when I encountered the jackfruit core near the outer skin of the bread.
Or, jackfruit core is more suitable to appear in powder form. . . . "

#aca Fourth Session Baking Contest# Making Pornographic Bee Honey Jackfruit Kernel Bread

1. Medium type dough: 88 grams of high-gluten flour, 50 grams of water, 1.5 grams of dry yeast, 1.2 grams of salt, 2.6 grams of milk powder

2. Mix the middle seeds,

3. Knead it into a smooth dough, put it in the refrigerator for 17 hours.

4. Main dough: 38 grams of high-gluten flour, 20 grams of honey, 32 grams of jackfruit core powder, 4 grams of milk powder, 1.2 grams of salt, 4 grams of sugar, 10 grams of whole eggs, 0.6 grams of dry yeast, 10 grams of butter, 50 grams of cooked jackfruit cores

5. Put the main dough material and the medium dough except the butter and jackfruit core particles into the bread machine, and start the dough mixing program.

6. Stir it into a smooth dough, add the butter, and continue to stir.

7. To be able to pull out the film.

8. Take it out and add the jackfruit cores cut into small pieces.

9. Knead into a uniform dough, put it in a large bowl, and start basic fermentation.

10. The dough has grown to double.

11. Exhaust, knead into strips, cover with plastic wrap, and relax for 20 minutes.

12. Roll out into a rectangle,

13. The two sides overlap inward, and the width is the same as the toast box.

14. Turn it over and close it down,

15. Put it in the toast mold and ferment at the end.

16. The dough grows to eighth full,

17. Sift high-gluten flour on the surface,

18. Use the blade to make two cuts along the long side,

19. Put it in the oven, middle and lower level, 180 degrees, bake for about 30-35 minutes.

20. The surface is golden and baked.

21. Demould immediately and let cool.

22. Slice after cooling.

Tips:
Jackfruit core powder is made by steaming the jackfruit core in advance and then powdering it.
Non-stick molds need to be oiled and dusted for easy demolding.
The bread cut can be adjusted at will.
The baking time and firepower need to be adjusted according to the actual situation.