Healing Series Bar
1.
Prepare all materials. Roast the walnuts in advance and peel them off, and soak the cranberries with rum or red wine for 24 hours! Add all the ingredients except butter to the Qiao Li chef machine and mix the ingredients evenly into a ball for about two minutes!
2.
Turn the chef's machine to gear 4 and knead for 6 minutes to form a thick film and add the softened butter. Knead the dough with the second gear of the chef machine for about two minutes, add all the butter into the dough, and then turn the chef machine to the fourth gear to knead the dough for 6-7 minutes and finally knead until the dough is gently pulled out of the film and poke a hole without any jagged edges No need for a thin film like toast.
3.
Use a scraper to remove the dough from the kneading bucket, and don't pull the dough indiscriminately. Put it in a container for the first fermentation. The temperature of the fermentation box is 27°C and the humidity is 85% for about 60 minutes, and it will be 2 to 2.5 times as big. The dough will be poke a hole by sticking the flour with your fingers, and the hole will not shrink or collapse. Divide the dough equally into two large doughs. Gently vent, close the lid and relax the lid for 20 minutes!
4.
You can wipe away the oil on the chopping board to prevent sticking, and gently roll the loose dough into a rectangle with a width of 40 cm and a width of 30 cm. As a reminder, roll the one that relaxes first. The rolling time should also be controlled faster.
5.
Use kitchen paper to absorb the wine stains on the surface of cranberries in advance, crush the whole walnut kernels slightly, spread the walnut kernels and dried fruit evenly on the top sheet, leaving the last five centimeters without putting anything. I made dried blueberries this time~
6.
Gently roll up the dough sheet from top to bottom. Each roll must be tightly rolled. When the roll is firm, you can gently press it with your hands. The end of the interface must be put away, and it will burst if it is not kneaded and closed!
7.
Put the two shaped ribs on the baking tray with a gap in the middle. The final fermentation temperature is 33 to 35°C and humidity is 85% for about 30-40 minutes. After the fermentation is finished, brush the egg liquid and cut the mouth to reveal the dried fruit. Preheat the oven in advance and fire up and down at 160°C for 40 minutes to 45 minutes. The tin foil should be stamped in time during the coloring process.
8.
Move out of the oven to the grill to dissipate the heat!
9.
Let cool the slices and store them in an airtight seal. Do not expose the bread for a long time to lose moisture and accelerate aging!
10.
An energy pack full of breakfast and lunch, every bite is super fragrant!
Tips:
If there is no fresh yeast, you can use 7-8 grams of dry yeast! \nThe skin of walnuts and peanuts should be removed after roasting. It can be used with 80% walnuts and 20% peanuts to make the taste richer! \nCranberry is best preserved in wine for 24 hours for better flavor. The taste will be reduced if you use it directly. Dried blueberries or raisins can be used.
