# Fourth Baking Contest and is Love to Eat Festival# Netted Bread with Kiwi Jam

Name: # Fourth Baking Contest and is Love to Eat Festival# Netted Bread with Kiwi Jam
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 3g yeast; 1g salt; 38g Caster sugar; 15g milk powder; 38g egg; 90g milk; 20g butter; 150g Kiwi jam

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I wanted to find a bread to get rid of the remaining kiwi jam. I just saw a reticulated jam bread, and finally decided to make the original bread into a big bread, and dry the kiwi jam at one time.
It doesn't matter if you don't have a reticulated knife, you can use the knife to stitch the incision in the wrong way. Cut the knife at will. After the slit is opened, it is obviously not as beautiful as the net knife cut, but the net effect can be considered.
Baked to a golden color, it looks pretty good. . . . "

Ingredients

200g High-gluten Flour
3g Yeast
1g Salt
38g Caster Sugar
15g Milk Powder
38g Egg
90g Milk
20g Butter
150g Kiwi Jam

# Fourth Baking Contest and is Love to Eat Festival# Netted Bread with Kiwi Jam

1. Dough: 200 grams of high-gluten flour, 3 grams of yeast, 1 gram of salt, 38 grams of caster sugar, 15 grams of milk powder, 38 grams of eggs, 90 grams of milk, 20 grams of butter Filling: 150 grams of kiwi jam

# Fourth Baking Contest and is Love to Eat Festival# Netted Bread with Kiwi Jam recipe

2. Pour the dough material except butter into the bread machine and start the dough mixing program.

3. Stir it into a smooth dough, add the butter, and continue to stir.

4. The dough can pull out the film.

5. Round, put in a large bowl, and start basic fermentation.

6. The dough has grown to double.

7. Divide a 95 g dough, divide the remaining dough into thirds, round and relax for 15 minutes.

8. Roll out three identical doughs into a circle.

9. Put one slice on an 8-inch pizza dish, smear half of the kiwi jam, and then put the second slice.

10. Spread the remaining jam and put on the third piece of dough.

11. Roll the 95 dough into an oval shape,

12. Misplaced slits,

13. Pull it apart, place it on the dough, pinch the edges tightly. Ferment in a warm place.

14. The dough has doubled its size, and the surface is brushed with egg wash.

15. Put it in the oven, on the middle level, heat up and down at 170 degrees, and bake for about 25 minutes.

16. The surface is golden and baked.

17. Demould immediately.

Tips:
Reticulated dough will look better when cut with a reticulated knife. Without anilox knife, you can use a knife to make staggered incisions, or cut into long strips to form a striped effect.
The baking time and firepower need to be adjusted according to the actual situation.