Dried Egg Yolk Fruit Garland Bread
1.
All materials are ready
2.
Put the milk, water, egg yolk, salt, sugar into the bucket of the cook machine first
3.
Pour in the flour and yeast
4.
Start the kneading program, after the dough is formed, add softened butter and continue kneading
5.
When the dough can be gently pulled out of the transparent film, the kneading is over
6.
Round the dough, put it in a basin, cover it with plastic wrap, and perform basic fermentation in a warm and humid place
7.
When the dough is 2.5 times its original size, poke a hole in the top of the dough with your fingers, without collapsing or shrinking, and fermentation is successful.
8.
Take out the dough, place it on a kneading mat, vent and knead it, weigh it, divide it into 5 equal parts, cover with plastic wrap and relax for 10 minutes
9.
When the dough is loose, cut the cooked walnuts and dried cranberries into small pieces and prepare the condensed milk
10.
Take a loose dough and roll it into a 7-inch round cake with a silicone rolling pin or an exhaust rolling pin. The kneading pad has a size, so it is easier to roll it to the size you need.
11.
Place the rolled round cake in a non-stick baking pan, dipped some condensed milk with a wool brush and brush around the outer part of the round cake.
12.
Sprinkle some walnuts and cranberries on the condensed milk
13.
The other doughs are processed in sequence, and each one is made, as in step 11, cover the previous cake, brush with condensed milk, sprinkle with walnuts and cranberry, and cover the top cake.
14.
Press the noodles a few more times with your hands to make them flat and enlarged. Use a scraper to cut the noodles with a "rice"-shaped flower knife. Be sure to cut through the noodles from top to bottom.
15.
Take one of the corners and open it obliquely to the outside. The cutting knife will make the cuts of the noodles sticky. It can be separated gently, so that the layers of the pattern will be clear and beautiful.
16.
Process the other cut corners in sequence, so that the noodles are presented in layers, and then put them in the oven for secondary fermentation. You can put a bowl of water to increase the humidity
17.
When the bread dough is nearly twice the original size, take it out, brush a layer of egg white liquid on the surface, and sprinkle a small amount of white sesame seeds
18.
Put it into the middle layer of the preheated oven, 180 degrees, up and down, about 25 minutes, after the color is satisfied, you can add a layer of tin foil
19.
After being out of the oven, let it cool slightly in the oven, and then transfer to the drying rack. When it is warm, it can be sealed in a bag
20.
Appreciation of finished products
21.
Appreciation of finished products
22.
Began to eat
23.
Meimei's shredded bag
Tips:
This recipe is slightly modified on the basis of teacher Wang Chuanren's recipe. Because my egg yolk dosage is 5 grams less than the original recipe, the amount of water is increased compared to the original recipe. In addition, the amount of liquid must be adjusted according to the water absorption rate of the flour used; walnut kernels, cranberries, condensed milk, I added white sesame seeds. Because the condensed milk is sweeter, I reduced the amount of sugar in the original recipe by 5 grams; after cutting the "rice-shaped" flower knife, adhesions will occur at the cuts of the noodles, so be careful They are separated to show a multi-layered dough; the dough will be deformed after the second rounding and baking, so you can properly stuff the tip of the petals under the bagel; the baking time and temperature can be based on your own The oven can be adjusted according to the actual situation; this can be used to make a variety of bread shapes or toast.
