Healthy and Delicious Shredded Bag [cinnamon Dried Rye Bread]

Healthy and Delicious Shredded Bag [cinnamon Dried Rye Bread]

1. Ready to work. Put the dried fruit ingredients in a bowl, add appropriate amount of rum to soak, set aside.

2. After the brown sugar and cinnamon powder are evenly mixed, mix them with the butter softened at room temperature to form a cinnamon brown sugar sauce, set aside.

3. Put the dough materials into the bucket of the bread machine in the order of liquid first, powder second except butter.

4. Select the kneading program for 20 minutes; add butter and continue the kneading program for 20 minutes.

5. Round the kneaded dough and put it in the container for the first fermentation.

6. Proceed until the dough is twice as large.

7. Take out the dough and gently press to exhaust.

8. Roll out into a rectangular dough piece with a width of 30 cm and a length of 45 cm.

9. Spread the cinnamon brown sugar sauce evenly on the dough, evenly sprinkle the drained liquid on the dried fruit, leave a part of the bottom cuff without filling, and thin the bottom edge.

10. Roll up into a long cylinder from top to bottom.

11. Pinch your mouth tightly.

12. Rub the dough gently to make the cylinder even thicker and thinner.

13. Cut the whole dough into a cylinder lengthwise with a spatula, and divide it into two halves with the cut side facing up. Be careful not to cut one end of the dough.

14. Twist the two strands of dough crosswise into a twist shape, paying attention to the cut side outwards.

15. Take the uncut end as the center and place the dough in a circle on the 8-inch movable bottom mold base.

16. Put it into a round mold body and carry out the final fermentation in a warm and humid place.

17. The dough rises to twice its size.

18. Put it in an oven preheated to 190°C and bake it for about 40 minutes. After the surface is colored, it should be covered with tin foil. I started to cover it after about 10 minutes (the temperature and time are adjusted according to my own oven habits).

19. The aroma of the bread will continue to waft out and it will be out. Take off the mold and let it cool on the net.

20. You can evenly brush a layer of melted butter on the surface of the bread while it is hot to increase the color.

21. After the bread cools, sift a small amount of powdered sugar for decoration.

22. Finished product.

23. Tear piece by piece and eat it, delicious.

Tips:

This material can be used as an 8-inch chiffon cake round mold.