1.
1. The ingredients are ready and the butter is softened! Dried fruit can be soaked in rum for a while.
2. Put all the dough materials except butter and dried fruit into the chef's machine to knead the dough.
3. Knead out a thicker film, about 10 minutes.
4. Add butter and stir vulgarly. The amount of butter is more, so the kneading time will be longer.
5. After kneading for about 10 minutes, a thinner film can be produced.
6. Add the soaked dried fruit and knead well.
7. After the dough is rounded, put it in the cook machine, start the fermentation mode, and cover the surface with plastic wrap.
2. After fermenting to twice the size, take out the dough, expel the bubbles, and round and relax for 10 minutes.
3. Poke a hole in the middle of the dough and place it in the mold.
4. The oven starts the fermentation function, and it takes about 45 minutes to ferment until the mold is 9 minutes full!
5. Lower the oven, 180 degrees, about 25 minutes. The surface is colored and stamped with tin foil!
6. Release the mold and let cool!
Tips:You can also do without tin foil when baking, and the surface is only slightly darker, which does not affect the taste!
