Name: Assorted Fruit Bread + Big Mac Baguette Sandwich
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g High-gluten flour; 100g egg; 80g butter; 100g Caster sugar; 8g salt; 6g Active dry yeast; 200g Fresh milk; 200g Plain Water; 150g Soup; 150g Assorted dried fruits; 100g Fried red fruit; 60g Frankfurt Prosciutto; 6 slices Cheese slices

Assorted Fruit Bread + Big Mac Baguette Sandwich

1. All ingredients.

2. Bread ingredients.

3. Assorted dried fruits.

4. Mix all the dry powder, sugar, and yeast.

5. .....

6. After mixing the noodles with the oil method, first mix the dry powder, soup, eggs, milk and water into a dough.

7. After kneading the muscles, knead the chopped butter into the dough.

8. Knead the dough and butter completely to reduce its stickiness until the softness of the dough can stretch out the fascia.

9. Then knead the dough smoothly, fold it left and right, knead it into a dough, and put it in the basin.

10. Cover the basin with plastic wrap and keep it warm to start basic fermentation.

11. I don’t have an incubator at home and I use a steamer, which works well.

12. The temperature is controlled at 30-40 degrees and cover the pot.

13. I also wrapped an old towel in order to maintain the temperature. It only took 40 minutes to be OK.

14. Take out the fermented dough, press the air with your hands, and then use a rubber spatula to cut out about one third of the dough.

15. Divide the divided dough into three parts and knead it for 15 minutes, and start to make braided toast.

16. Divide the three small doughs into 9 pieces, and roll each piece into long pieces with a rolling pin.

17. Put fruit pieces in the middle.

18. Place the fruit pieces and roll them into long strips.

19. There are 9 pieces in total.

20. Weave 9 long strips in groups of 3 into braids.

21. Put in the toast mold.

22. Arrange 3 sets of braided braids neatly in the mold.

23. Cover with plastic wrap.

24. Put it in the steamer and cover the lid for the final fermentation.

25. It takes about 30 minutes to keep warm.

26. Start making raisin snail bread during the free time when toast is fermented. First, roll the dough into long pieces, put the raisins into a roll, and make a strip.

27. Put the noodles up again and press the terminal under the dough to form a snail shape.

28. Put the plated blanks into the baking pan.

29. Then start making snail bread stuffed with red bean paste in the same way.

30. The method is the same.

31. Put the plated blanks into the baking tray together, leaving a space between the two blanks, the blanks are too close to stick when they are fermented, about 2 inches apart.

32. Next, make a meal bag with red fruit filling, flatten the dough to wrap the filling and it is OK.

33. Then code into the disk to leave a gap.

34. Put the bread dough into the preheated 40 degree oven to start the final fermentation, and put a pan of boiling water under the baking pan to keep it at a certain temperature and humidity.

35. ........

36. When the billet is one and a half times as large as it is fermented, take out the egg liquid.

37. Sprinkle a little sesame seeds and granulated sugar.

38. Preheat the oven in advance, adjust the oven temperature to 180 degrees and bake for 15 minutes.

39. Toast bread can be taken out after baking at 165°C for 35 minutes.

40. Make two baguettes from the remaining dough.

41. After the baguette blank is finished and finally fermented, use a thin knife to make a few bevels evenly.

42. Then apply egg wash and bake.

43. When the baguette is baked, the temperature is 180 degrees and it can be baked for 15 minutes. At this point, the roasting operation is complete.

44. Dry the toasted baguettes and cut them from the side with scissors when there is a little residual heat. Add slices of ham and cheese to make a sandwich. Because of its size, it is called a "Big Mac Sandwich".