Butter Fruit Roll
1.
According to the general bread making method, the dough materials are kneaded into a ball, kneaded to the expansion stage where the film can be pulled out, covered with plastic wrap or a damp cloth, and the first fermentation is carried out at room temperature. Click here to view the detailed kneading and fermentation steps. 2. Fermented until the size becomes about 2.5 times (it takes about 1 hour at a temperature of 28 degrees), use your fingers to dip the flour in the dough to poke a hole in the dough, the hole does not collapse or shrink, and it will be fermented.
2.
After the fermented dough, press out the air with your hands (or knead it a few times until the gas in the dough is exhausted) and then put it at room temperature for 15 minutes of intermediate fermentation; 120 grams of dried fruit are cut into small cubes (according to your preferences). ?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? Choose a variety of dried fruits to mix. For example, dried cherries, dried cranberries, dried pineapples, raisins, etc.) Soak in water for 15 minutes, and then drain the dried fruits thoroughly (this step can be prepared in advance)
3.
The proofed dough in the middle is placed on the chopping board and rolled out into a rectangular slice; spread 35 grams of softened butter evenly on the surface of the dough
4.
Sprinkle with 35 grams of brown sugar, and sprinkle with dried fruit, spread as evenly as possible; roll up from the longer side; roll the rolled dough, cut into 9 sections
5.
Place the cut dough evenly on a 7-inch square cake tin with the cross-cut side up. (If you don’t have a square cake tin, you can use an 8-inch diameter round cake tin instead)
6.
The dough is fermented for the second time (the best fermentation environment: temperature 35-38 degrees, humidity 85%, about 40 minutes), until the dough becomes twice as large (how to create the temperature and humidity of dough fermentation? Click here to view) . Brush a layer of whole egg liquid on the surface of the dough, put the mold in a preheated 175℃ oven, bake for about 30 minutes, until the surface is golden brown. After baking, mix 15 grams of honey with 1 teaspoon of warm water, and immediately brush on the surface of the hot bread. After cooling, demould, and tear it into 9 small pieces.
Tips:
1. Soak the dried fruit in clean water for 15 minutes to remove excess sugar and floating dust on the surface, and also to make the fruit dry and moist. If you choose small dried fruits such as raisins, you don't need to dice them;
2. Brush with honey water immediately after the bread is out of the oven, which can make the surface of the bread have a layer of luster, if you find it troublesome, you can do it without brushing.
