Cherry Jam Bread
1.
Put the high-gluten flour, salt, sugar, yeast powder, and milk powder into the mixing tank. Pour cold boiled water while stirring with chopsticks. When the ingredients are stirred until cotton-like, stop adding water to avoid too much moisture in the dough. Use a chef's machine to knead the dough at low speed until the gluten is formed, and then continue to knead the dough at a higher speed until the dough is smooth.
2.
Knead the dough until it is smooth, then add the softened butter and continue to knead the dough.
3.
When the dough is kneaded to the expansion stage, a thin, non-breakable film can be pulled out even if the kneading is successful.
4.
The rounded dough is placed in a large container, and the surface is covered with plastic wrap for the first fermentation. The fermentation time is about 1 hour. The dough has grown to twice its original size. Dip dry flour with your fingers and poke into the dough. The dough does not shrink and does not stick to your hands. The fermentation is successful.
5.
After the dough is exhausted, it is divided into eight equal parts, and each part is rounded and arranged neatly. Cover the dough with plastic wrap for 15 minutes. The dough after waking up is about twice as big as before.
6.
Take a portion of the dough and flatten it out by hand, and then roll it into a round cake shape. Put an appropriate amount of cherry jam on one side. The amount of jam should not be too much to avoid overflow during baking.
7.
Fold both sides of the dough in half and press tightly at the closing position with your hands.
8.
Use a knife to cut an average of three knives at the closing position of the dough, a bit like a simple butterfly shape.
9.
Put the finished dough into the baking tray, leaving enough space between them. Put it in the oven immediately for the final fermentation. It takes about 45 minutes to ferment to twice its original size. At this time, take out the baking tray and let the dough cool in the air.
10.
After a few minutes, sweep a layer of egg liquid on the dough and let it rest for 2 minutes. Preheat the oven at 180 degrees for 20 minutes. This step can be done in advance to save time.
11.
Put the baking tray into the preheated oven for baking, set the oven temperature to 180 degrees, middle level, upper and lower fire, and bake for 20 minutes.
12.
When baking, you see jam overflowing. This is because the dough expands under the action of heat, and the jam overflows from the cut. Don’t worry, this will not affect the appearance of the finished product, but the reduction in the amount of jam in the bread is true. .
13.
The baked bread can be stored in a bag after it cools, and breakfast is ready for tomorrow.
Tips:
The amount of jam in each dough bag should not be too much, otherwise it will easily overflow during baking.
