1. 20 grams of butterfly pea flower and 300 grams of boiled water are soaked.
2. Go to the flowers to get the liquid, try to control the dry flowers, and sift them for later use.
3. Put all the dough materials (except butter) into the bread machine and set the dough for 15 minutes.
4.
Add the butter and continue to set the dough for 15 minutes.
5. Kneading is over, and the dough is complete.
6. Divide the dough into 90 g and 457 g portions, and add 0.5 g of bamboo charcoal to the 90 g portion.
7. Knead the dough by hand, and round the two pieces of dough.
8.
Put it into the bread machine for fermentation, the time is about 30 minutes.
9. The fermentation is over.
10. After venting, divide the large dough into 182 grams and 275 grams each. After rounding, cover with plastic wrap and relax for about 20 minutes.
11. Take a small blue dough and roll it into a rectangle with the same width as the bread bucket, thin the bottom, and evenly spread the pistachios and raisins.
12.
Roll up from top to bottom, pinch and stitch at the cuff.
13. The large blue dough was also rolled into a rectangle with the same width as the bread bucket. The bottom was thinned and a row of figs was placed on the top.
14. First roll up the figs, and put raisins and pistachios on the remaining dough.
15. Continue to roll up, fabricate stitches at the closing.
16.
Roll the black dough into pieces.
17. Roll up directly, leaving a tail of about 1.5cm at the closing, not to curl up.
18. Put the three dough rolls into the bread bucket one by one and set it to ferment for 60 minutes.
19. After fermentation is over, set to bake for 30 minutes.
20. Take it out immediately after baking.
Tips:1. Soak the butterfly pea flower overnight and squeeze it out as much as possible. The thicker the flower liquid, the better the effect.
2. In order to maintain the shape of the bread, I pressed the surface of the dough with a flat plate for a while during the first 15 minutes of baking. If it is not pressed, it is estimated that it will be shaped like a mountain.
