Candied Date Rolls
1.
Put pure water, corn oil, and sugar into the bread bucket; put the flour, and finally put the yeast powder.
2.
Start the dough-making program. Knead the dough for 30 minutes.
3.
Take out the dough to reunite and carry out a fermentation.
4.
Core the candied dates for later use.
5.
The dough is fermented to more than 2 times the size.
6.
Take out the dough and knead it to exhaust. Roll into a long piece.
7.
Sprinkle a layer of candied dates.
8.
Roll it into long rolls.
9.
Cut evenly.
10.
Slightly reunite them, put them in a baking tray, and cover them with plastic wrap for secondary fermentation.
11.
Fermented to 2 times the size.
12.
The oven is 200 degrees. Bake the middle and lower layer for 18 minutes.
13.
Take out the baking tray and let cool before serving.
Tips:
1. The plate is a bit full after the second fermentation, so the temperature and time of baking have been increased a bit accordingly. .
2. The temperature and baking time of the oven are for reference only.
3. Generally, to bake this kind of bread, use a bread machine to knead the dough for 30 minutes.
