Apricot Bread

Apricot Bread

1. 1 Preparation materials

2. 2 Mix all ingredients except butter

3. 3 Knead the dough that does not stick to your hands to the expansion stage (it will be very sticky at first, and it will not stick to your hands after about 20 minutes. Don't add flour!)

4. 4 can pull out the film

5. 5 Add butter and continue kneading

6. 6Knead to the complete stage and the surface is smooth

7. 7 Cover and put in a warm place to ferment for about 2 hours to double the original size

8. 8 Divide into three parts, exhaust, round and relax for 15-20 minutes

9. 9 Take a dough and roll it into a flat long shape

10. 10 Spread apricot jam

11. 11 Roll up from top to bottom and make it tighter

12. 12 Press again

13. 13 Make a few strokes on the surface

14. 14 roll up

15. 15 Tie a knot around

16. 16 Put it in the preheated oven, put a bowl of boiling water in the oven and ferment for 40 minutes to 1, 5 times the original size

17. 17 Spread some white sesame seeds on the top with a layer of egg liquid

18. 18 Put it in the preheated oven at 190 degrees for about 15 minutes, and the surface will turn yellow.

Tips:

The most unbearable thing about making this bread is that it is very touchy at the beginning, but don't be discouraged, continue to beat and rub, how to torture and how to make haha. . . It's a bit like a venting bucket. It will gradually become less touching. Knead it again and drop it again. After about 20 minutes, it will be better. Try to see if you can pull it out. If not, knead it again until it can be pulled. So far. For the sake of deliciousness, I will endure it.