Feijuan's Two-color Lollipop Bread with Mellow Milk
1.
First make the medium dough. Mix all the medium dough ingredients and knead into a smooth dough. Put the dough in a stainless steel basin, cover with plastic wrap, and put it in the refrigerator to ferment for 17 hours.
2.
Tear the middle seeds into small pieces, add ingredients other than butter and knead until they form a dough. Stir in the butter until it is smooth and thin. Take out half of the dough and put it in a basin, and cover with plastic wrap.
3.
Add red yeast rice powder to the other half of the dough and continue to stir until absorbed. Cover with plastic wrap and leave to ferment for 30 minutes in a warm place.
4.
Each is divided into 4 parts and rounded separately. Cover with plastic wrap and let rest for 15 minutes.
5.
Roll out the loose red and original color dough into a rectangle
6.
Turn the original color over and thin it down on one side. Cover it with a red overlay.
7.
Spread raisins evenly on top
8.
Roll it up and pinch the end tightly.
9.
Form 4 "noodles"
10.
Take one and roll it up to the length shown in the figure.
11.
Make a cut along the middle of the long side without cutting off the top.
12.
Twist the dough hard
13.
Start winding from the left end to the right, winding into a circle, and stuffing the tail end underneath.
14.
Arrange into the baking tray and put into the oven. Put a bowl of hot water under the oven and put the bread in for the final fermentation. It will ferment for about 30 minutes.
15.
Finally, the fermentation is over, and the surface is brushed with egg liquid.
16.
Put it into the preheated 170℃ oven, set the middle and lower layer, and heat up and down for about 17 minutes.
Tips:
1. This type of bread belongs to 100% medium species. There is no flour in the main dough, so don't doubt it. There is also no butter.
2. The stuffing in the middle can be according to your preference
3. The liquid volume of this formula is relatively large, because the water absorption of different seasons, different regions, and different flours are different, so you can reserve less. Or it may be thin during mixing, do not add flour, just knead for a while.
4. When rubbing for a long time, pay attention and don't rub the broken tendons.
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