Dragon Fruit Rolls
1.
Beat the dragon fruit pulp into juice.
2.
Put all the ingredients in the bread machine in order and set the dough for 10 minutes. After kneading the dough, let the dough rest and relax for 5 minutes, and then set the dough for 20 minutes.
3.
The dough is complete and the dough is in a complete state.
4.
After finishing the dough into a circle, continue to put it in the bread machine and set it to ferment for 45 minutes.
5.
After fermentation is over, take out the dough, lightly press and vent, and divide it into 16 evenly. After rounding, cover with plastic wrap and relax for 20 minutes.
6.
Shaping: Roll the dough into a tongue shape, then fold it in half vertically, and then roll it from one end to the other.
7.
Put the whole roll into a suitable mold.
8.
Put it in the oven for two times, put a plate of water under the dough, and turn on the oven to ferment for 40 minutes.
9.
After the second round, the surface of the dough is coated with egg liquid, and the oven is preheated at 175 degrees.
10.
After preheating, put the dough in the middle of the oven and bake for about 25 minutes. In order to prevent the bread surface from being too dark, you can cover the bread with tin foil after the bread is colored.
11.
After the bread is baked, take it out and remove it from the mold while it is hot.
12.
The organization is great.
Tips:
1. Due to the different water absorption of different flours and the different water content of fruits, the amount of fire dragon juice depends on the increase or decrease of the humidity of your own dough. The amount in the recipe is for reference only.
2. Since there is not too much sugar in the recipe itself, the fermentation time will be slightly longer. Please pay attention to the state of the dough in each process in the picture.
