Assorted Dried Fruit Toast

Name: Assorted Dried Fruit Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 40g Assorted dried fruits; 80g Soup; 1 egg; 50g Caster sugar; 3g salt; 20g milk powder; 80ml Shimizu; 3g Active dry yeast; 40g butter; a little rum

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Many girls love sweets, and my sister and cousin are no exception. On Saturday the sisters brought a few packets of dried fruit and asked me to make some baked foods for them. After their consent, they first baked dried fruit bread for them.

It's not easy to satisfy their sisters, and it's hard to wait for the picky ones. People who eat good food dare to eat anything when they are used to it. Every time I make things, I always compare with those high-end ones. They are too demanding on me. After a long time, they may not be able to please others! Sometimes I get anxious, so I ask them to find someone else to serve them. However, it is always me who often compromises through their arrogance, ha ha! Family chores! Just laughed!

Let's introduce this big bread that can fool them through. "

Assorted Dried Fruit Toast

1. raw material:
250 grams of high-gluten flour, 40 grams of assorted dried fruits (cranberries, blueberries, raisins, longans), 80 grams of soup, about 55 grams of egg, 50 grams of fine sugar, 3 grams of salt, 20 grams of powdered milk, and water 80ml, 3 grams of active dry yeast, 40 grams of butter, a little rum. Use rum to soak the dried fruit for later use (soaking in water is also ok).

2. Add eggs, sugar, salt, soup, milk, dry yeast, and hydrate the flour.

3. .............

4. On the chopping board, the tendons are initially kneaded by the kneading method.

5. Add butter softened at room temperature (chopped up in advance), and then knead until the tendons appear. The softness is basically the best that can pull out the gum-like tendons by hand. It almost doesn't matter.

6. Then roll into dough.

7. For basic fermentation, the temperature should be kept between 28°C and 40°C.

8. In winter, the basin must be covered with plastic wrap before the steamer can be insulated with a lid.

9. It takes about 2 hours to send it to twice and a half.

10. .........

11. ..........

12. Take out the prepared noodles, put them on the chopping board and knead the dough and press the air out, then use a rolling pin to roll out the oval-shaped thick noodles. Fold them twice, each time you fold it on the side of the noodles in the direction of your inner hand. Apply some oil at 10 cm to create a layered look.

13. Roll it out again with a rolling pin and sprinkle the dried fruit evenly. Don't sprinkle it at a distance of 10 cm from the inner hand. Leave room for styling.

14. Use a knife to cut two knives on the unspattered dried fruit to form three slices.

15. Then stretch it according to your needs and weave it into a different shape.

16. After knitting, roll up the dough sheet from the front to back, put it in the mold for the second haircut for 40 minutes to 1 hour.

17. Put it in the mold for a second haircut for 40 minutes to 1 hour.

18. After the hair is finished, apply egg wash, preheat the oven at 250°C for 5 minutes, then return to 200°C, put the baking mold into the oven and bake it, about 30 minutes.