Dragon Fruit Ricotta Bow Bread
1.
Prepare ingredients and Polish seeds made in advance
2.
Make the peel and whey juice in advance: cut the peel of the red dragon fruit into small pieces, make the whey filtered from the homemade yogurt, and put it in a food processor to squeeze the juice
3.
Then make the Polish seeds: put 138 grams of peel whey juice (120 grams of water or milk can also be used), 120 grams of high-gluten flour and 1.2 grams of yeast in the pot
4.
Stir evenly with chopsticks, cover with plastic wrap and ferment in a warm and humid place; you can also make it the night before, put it in the refrigerator for overnight fermentation, and take it out in the morning.
5.
Fermented until the volume is obviously increased, there are many bubbles on the surface, and the inside is full of pores and long drawing
6.
All the ingredients of the main dough except the butter and the Polish dough, put them into the bread machine and mix well, start kneading; you can also replace the peel whey juice with 100 grams of water or milk
7.
After kneading, add the softened butter and continue
8.
This kind of bun does not need to knead out the film, you can also pull a piece of dough, which can stretch the elastic film.
9.
After kneading, there is no need to ferment, and directly divide into 18 small doughs, round them, cover with plastic wrap, and let stand for 10-15 minutes; there are 10 doughs on another baking tray.
10.
Take a dough, roll it into a round piece, use a spatula to cut into the shape shown in the figure below, into 6 large, 1 small and 7 dough pieces
11.
Operate the right side first: lift the No. 2 face sheet and fold it to the left, and then close the No. 1 and No. 3 face sheets to the middle respectively, and gently pinch the sharp corners; as shown in the figure
12.
Then put the folded No. 2 dough sheet on top of No. 1 and No. 3 dough sheets, and half the bow is ready.
13.
In the same way, make the half bow on the left
14.
The bows on both sides are ready, and finally take the No. 4 small dough sheet and fold it down
15.
Pinch the mouth tightly on the back, and a beautiful bowknot embryo is ready; it looks more complicated, but in fact, as long as you make a hand gesture, you will find it very simple; if you don’t believe it, give it a try
16.
Place them in non-stick baking trays and ferment them in a warm and humid place; this kind of bread dough does not need to be fermented to double its size, just double or double it a little bit more.
17.
Take out the baking pan, sift a little dry powder on the surface, cut two knives on the bow to decorate; at the same time press 175 degrees for the upper heat and 190 degrees for the lower heat to preheat the oven
18.
Put it into the middle of the oven at the same temperature and bake for about 20-25 minutes
19.
Once out of the oven, lift the baking tray and shake it gently, then put the bread on the grill, and enjoy it when it is warm to your hands
Tips:
1. If there is no peel and whey juice, you can use water or milk, but do not pour all the liquid in at one time. Reserve about 20 grams, depending on the dry and wet conditions of the dough.
2. I like to use Polish seeds to make bread, the texture is more delicate, the taste is softer, and it can also delay the aging time, it will be soft after 3 days; if you want to save trouble, you can combine the Polish seeds and the main dough together directly. After the noodles are reconciled, there is no need to ferment, and they are directly divided and shaped.
3. Milk powder, low-gluten flour and rye flour are used to make the buns softer and more nutritious; of course, all high-gluten flours can be used.
4. The temperature of each oven is different. During baking, pay more attention to the coloring of the bread to avoid bake; the specific baking temperature and time should be adjusted according to the actual situation of the oven used.
