1. Prepare materials and weights.
2. 30 grams of coffee is mixed with 90 grams of hot water to make a stronger coffee.
3. Put all the ingredients except the fruit into the bread machine, and start the dough process (kneading dough for 28 minutes and fermentation for 20 minutes).
4. After mixing the dough for 24 minutes, cut a small piece of dough and pull the film to check the state of the dough. The toast must be out of the film.
5. Add the fruit to the dough, continue to knead the dough for 4 minutes, knead all the fruit into the dough.
6. After kneading the dough with fruit ingredients, leave it to ferment for 20 minutes (the dough program comes with its own fermentation for 20 minutes, so there is no need to adjust the bread machine).
7. The dough fermentation is over.
8. Divide the dough into 3 equal parts, ventilate and round, cover with plastic wrap and relax for 20 minutes.
9. Take a dough and roll it into a rectangle.
10. The left and right sides of the dough were folded in the middle. I was lazy today and made a one-time roll.
11. Roll the dough down from the top. The best roll length is 2.5 turns, not more than 3 turns.
12. The rolled dough is closed facing down and placed in the toast box one by one.
13. Put the dough in the oven to ferment, put a bowl of warm water to keep the humidity in the oven, set the temperature to 37 degrees, and time for 50 minutes.
14. Take out the dough until it is 8 minutes full and preheat the oven.
15. Put the dough into the bottom of the oven, set the temperature to 135 degrees, and bake for 35 minutes at 165 degrees. After coloring, cover with tin foil in time.
16. After the toast comes out of the oven, lightly shake the mold twice, demold and take it out, let it cool, and slice it.
Tips:1. The toast must be kneaded to the stage of filming.
2. Put the fruit material after the film is out, so that the fruit material will not be too crushed by the bread machine.
3. The temperature and time of baking toast can be flexibly adjusted according to common ovens and molds.
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