1.
In addition to salt, butter, goji berries and raisins, put the ingredients needed for the dough into the chef's machine and knead the dough.
Stir until the dough has become gluten and has a certain degree of tensile resistance, add butter and salt, and continue to knead to the expansion stage...
2. Pour in goji berries and raisins...
3. Stir until the goji berries and raisins are evenly kneaded into the dough, seal the mixing bowl with plastic wrap, cover with a damp cloth and leave it to ferment in a warm and humid place.
4. After the dough is fermented to about 2.5 times the size, depending on the state of the dough, dip your index finger into the flour and poke a hole in the dough. The hole does not shrink and the dough does not collapse. It means that the fermentation is complete.
5. Take out the dough onto the panel and gently press to exhaust. Divide the dough equally into two doughs, press and exhaust separately, round gently, seal down...cover with a damp cloth, let stand for 15 minutes to relax the dough.
6. Take the loose dough and roll it round with a rolling pin. Then, turn the dough over and roll it up from top to bottom. After the rolled dough, press the seal together and pinch it tightly.
7. After the two doughs are respectively shaped, place the sealing part down in the baking tray, cover with a damp cloth, and place it for secondary fermentation.
8.
After the dough has been fermented to twice its size, preheat the oven... Use a watering can to spray a little water on the surface of the dough, sieve some flour on the surface of the dough with a flour sieve, and cut out your favorite patterns with a knife.
Put it in the preheated oven at 190 degrees and bake for about 25 minutes.
Take out the toasted bread, let it cool on the net, and store it in an airtight seal.
Tips:How to treat wolfberries and raisins: I washed them with water in advance, and then put them on kitchen paper to dry and use them directly.
