Dried Fruit Crispy Bread
1.
Add water to the water level in the outer bucket of the pastry machine, add all the ingredients in the dough ingredients except butter in the inner bucket, close the lid, and start the dough mixing
2.
The dough is getting smoother
3.
Add butter softened at room temperature at the end of a kneading program to turn on the kneading function
4.
The dough can be pulled out of the film in 20 minutes, so it's fine if you don't make toast. Close the lid to enter the fermentation function
5.
The dough is fermented to twice its original size, and it does not collapse or shrink when it is stuck.
6.
Spread a little oil on the dough to prevent sticking, take out the dough and let it relax for 15 minutes
7.
Cut into about 76 grams of dough each, a total of 8 pieces, knead and lengthen
8.
Roll out thin, sprinkle dried fruit and a little sugar (the sugar is omitted for this step that doesn’t like sweetness)
9.
Roll up and seal at the end
10.
Arrange into a round mold, leave a gap in the middle of the bread rolls to stand up and arrange, cover with plastic wrap, and ferment in a warm place
11.
How to make crispy crumbs: put together low-powder, sugar, and room temperature softened butter
12.
Mix well and rub the granules
13.
The dough is 2 to 2.5 times bigger
14.
Brush with whole egg liquid (I used too much, and the finished product is very dark in color)
15.
Sprinkle crispy grains and put in the preheated oven, 170 degrees, middle layer, 20-25 minutes.
16.
Toasted bread, so fragrant
17.
Finished picture
18.
After letting cool, take off the mold, break it open and see, it's sweet and soft
19.
Finished picture
20.
Finished picture
21.
The finished bread picture after breaking apart
Tips:
1 Don't brush too much egg liquid, mine is too much, the color is dark, but it won't be affected by eating
2 Mine is an 8-inch live bottom cake mold, this recipe is exactly one
3 If it is not for non-stick molds, apply a layer of butter and sprinkle a little dry flour to prevent sticking and release the mold.
4 The oven has a different temper, so you can be flexible when baking
