1. Soak the blackcurrant raisins in warm water in advance, and drain the water for later use. Remove seeds and chop kumquats.
2. Weigh the ingredients and set aside.
3. The yeast powder is melted with milk (within the amount) and poured into the flour.
4. Add milk and start kneading.
5. After the dough becomes a dough, add salt to continue mixing the dough. (After adding salt is to avoid direct contact between salt and yeast powder to affect activity)
6. Make a smooth dough, cover it with plastic wrap and leave it in a warm place for fermentation.
7. Fermented to 2 times the size.
8. Put the dough on the mat to let air out and divide it into 4 equal parts. Take a roll of long noodles.
9. Spread a layer of prepared dried fruit and press down slightly.
10. Press tightly from one end to roll it up to be firm, otherwise there will be a hollow after baking.
11. Form an oval shape, pinch the seal tightly and place it down.
12. Place them in the baking tray one by one (brush the surface with a layer of cooking oil to prevent drying)
13. Fermented again 1.5 times larger.
14. Sift a layer of flour, pattern as you like, and cut a few cuts with a sharp blade.
15. Preheat the oven in advance: bake for 20 minutes at 175°C and 160°C. After baking, take it out and let it cool.
16. Finished picture.
17. Soft tissue~~~
18. Take a bite, the natural scent of wheat lingers in the teeth~~~
19. With the fragrance of kumquat and dried fruit, it is super delicious!
20. No oil and sugar!
21. Low-fat and healthy!
Tips:The temperature of each oven is different, please adjust it appropriately. It is recommended to reserve 10 grams of milk and add as appropriate depending on the state of the dough. The dough does not need a glove film, as long as it is fermented well. I like a low-fat and healthy diet, so the bread is oil-free and sugar-free, with only the natural aroma of wheat and fruit, and it tastes delicious! The fruit material can also be replaced with other ones according to personal taste.
