1. Yeast is soluble in water, add sugar, water, eggs, high-gluten flour, whole wheat flour, and salt in sequence, and stir for 20 minutes in a bread bucket.
2. Cut the lemon zest while the dough is mixing.
3. Add lemon zest and butter and stir for another 20 minutes to form a film.
4. After fermenting to 3 times the size, add the cherries and stir twice, let the air out, and knead the cherries into the dough by the way.
5. Sprinkle some hand powder on the chopping board. Divide the dough into 5 portions, roll them into a beef tongue shape, and place them in the oven with the mouth side down. Put a plate of hot water on the bottom and ferment to double the size. The surface sieve point is high powder.
6. Preheat the oven to 185 degrees and bake for about 20 minutes!
Tips:1. My dough is relatively wet, and I personally feel that the wetness of the dough is easier to film, and the taste is better!
2. Bake in the oven for about 3 minutes. Cover the tin foil until it is almost baked, then remove the tin foil. Just a little upper and lower color is enough. I personally think that after the color is finished, cover the tin foil. After baking, the color will deepen.
3. My cherries are dry between wet and dry, so there is no need to soak them in wine or water.
