1.
Mix the ingredients except butter and fillings, put them in a chef's machine, bread machine, or knead the dough by hand.
As the weather is very hot now, it is necessary to operate in an air-conditioned room to prevent the dough from being kneaded to the required level.
Because the temperature is too high, it starts to ferment
2. Knead the dough until it is smooth and add butter that has softened at room temperature
3. Knead the dough to the expansion stage. Take a small piece of dough and open it with your hands to pull out a small piece of film.
4. Take a clean basin, brush it with a small amount of salad oil, round the kneaded dough, put it in a plastic wrap, and start the first fermentation. The temperature required for the first fermentation is about 28 degrees to 30 degrees, about 1 hour
5. When the dough rises to twice its size, it's fine
6. Check whether the fermentation of the next dough is complete? Dip your fingers with flour, press a small hole and not immediately retract or collapse.
7.
The fermented dough is weighed and divided into two equal parts. Press lightly to round the dough.
Cover with plastic wrap and let relax for 10 minutes
8. The proofed dough should be flattened by gently tapping it with a hand, and then rolled up and down from the middle with a rolling pin to a long oval shape.
9. Relax for about 10 minutes, and roll the dough for the second time. Roll out the dough, turn it over, and put the fillings. I put chocolate beans here. You can also put walnuts, almonds or other dried fruit preserves according to your personal preference.
10. Roll up the dough from top to bottom, wrap the fillings, and pinch tightly at the cuff
11. Put it on a non-stick baking pan, cover it with plastic wrap, and second hair. I use a non-stick baking pan that I used here. If the baking pan is not non-stick, it needs to be covered with greased paper to prevent sticking.
12. About 30 minutes for the second serve
13. Fermented to 1.5 times the size
14. Sift the fermented dough with high-gluten flour, and use a small blade to cut out the shape you like.
15. Put it in the preheated oven, and bake the middle and lower layers at 180° for about 20 minutes. The baking time and temperature can be modified according to the temperament of your own oven.
Tips:It is best to eat the baked bread on the same day. If you can’t finish it, wrap it in plastic wrap, put it in the freezer, take it out when you want to eat it, spray a little water and heat it in a microwave, or Rebake in the oven for 5 minutes.
