1. Get all the materials used,
2. The ingredients in the starter are mixed and fermented at room temperature for about 2 hours until there are many small pores on the surface. Or ferment at room temperature for half an hour and then transfer to the refrigerator to refrigerate for about 12 hours~
3. All the ingredients except olive oil are put into the bread machine to run 1 dough mixing program
4. Continue to knead the dough for about 25 minutes. In the meantime, add olive oil twice to knead the dough to the expansion stage. The kneaded dough undergoes basic fermentation. I fermented directly in the bread machine.
5. After it is twice the size, take it out and vent, evenly divide it into 2 parts, cover with plastic wrap and relax for 15 minutes
6. The filling materials are prepared, and the cream cheese and powdered sugar are whipped until smooth~The dried fruit is softened with rum and the water is absorbed with a kitchen paper towel.
7. The loose dough is rolled into a sheet, and the cheese is evenly coated, leaving a little bit on the edge of one side not to be coated with cheese, so that it can be well bonded when rolled up.
8. Sprinkle with dried fruit
9. Roll up from one side, pinch tightly to close the mouth
10. Spray a layer of water on the surface, soak it with black and white sesame pumpkin kernels, and put it in an environment with a temperature of 38 degrees and a humidity of about 75% for the final fermentation. I put a plate of hot water in the oven for fermentation without electricity. After fermenting to twice the size, put it in a preheated oven at 190 degrees and heat it up and down for about 20 minutes. Immediately after baking, put it on the cooling rack and keep it in a sealed container when it is cooled to palm temperature. Please finish eating within 3 days.
