Coffee Ruanou, Portraying Ancient Traces
1.
Put all the ingredients into the bucket of the bread machine (except butter and fillings), and start the kneading program for 12 minutes
2.
After the first kneading program is over, add softened butter and continue to start the second kneading program for 13 minutes
3.
Prepare the nuts
4.
Check the dough temperature after the end
5.
Can pull out the textured film
6.
Add nuts and run the kneading program for 3 minutes
7.
Nuts have been completely kneaded into the dough
8.
Take out the dough and put it in a clean container, cover it with cling film at room temperature (room temperature 28 degrees)
9.
The fermented dough should be twice as large as the original
10.
Take out the dough and ventilate into 3 equal parts, cover with plastic wrap and let stand for 10 minutes
11.
Take out a dough and roll it into an oval shape
12.
Turn it over and arrange it into a square
13.
Roll from top to bottom, thin down with your fingers to close the mouth
14.
Finally, close the mouth, arrange the ends, and grow into an olive shape. Put it in the baking tray with enough space between the dough.
15.
Put it in the oven for two times, turn on the low-temperature fermentation function, set the temperature to 35 degrees, add a bowl of warm water to the bottom, control the humidity at 75 degrees, take out after about 40 minutes, sprinkle high powder and cut the cut
16.
Put it in the middle layer of the preheated cute cooking oven, 170 degrees, 35 minutes
17.
After the oven is out, move the bread to the grid to let cool
Tips:
1. The fermentation time is for reference only, and the state of the dough is used as the criterion
2. The water absorption of flour is different, 15 grams of liquid can be reserved first
3. When the room temperature is high, cold liquid and egg liquid can be used to effectively control the dough temperature not to exceed 28 degrees
4. The baking temperature and time are for reference only
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