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1. Prepare the materials used.
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2. Put the medium dough ingredients into the cook machine, mix and knead until there is no dry powder.
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3. Round the dough and put it in a bowl, leave it at room temperature for about 1 hour.
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4. Cut small pieces of the fermented medium type dough, and add the ingredients except butter and dried fruit from the main dough to the mixing bucket of the chef's machine, turn on the 1st gear to form a dough, and then turn to the 3rd gear to knead the dough.
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5. Knead the dough until it is smooth and add softened butter. Knead at low level until the butter is absorbed, then turn to 2-3 levels for kneading.
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6. After kneading the dough to a smooth state, add the dried fruit soaked in rum beforehand, and the dough is basically kneaded.
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7. Add more dried fruit, knead it manually, make the dough slightly rounded, and place it in the baking tray.
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8. COUSS fermentation tank CF-6000, set a temperature of 28 degrees, a humidity of 70%, put the dough into the basic fermentation to about 2 times the size.
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9. Take out the fermented dough, divide it into 4 equal parts after exhausting, knead and proof for 15 minutes.
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10. Round the dough again and place it in a 6-inch bread tray.
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11. CO-750A smart oven, select the fermentation program, set the temperature to 32 degrees, put it in the water box to increase the humidity, and put the dough into the fermentation to about 1.5-2 times the size.
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12. Prepare the surface almond paste material, add the powdered sugar and almond powder to the egg whites, mix them evenly, and put them into the piping bag.
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13. The fermented dough is taken out, and the almond paste is added to the top of the dough, and a small amount of almond flakes and cranberries are added on the surface.
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14. COUSS CO-750A smart oven, preheat it up and down 180 degrees in advance, put the baking tray into the middle layer, and bake for about 35 minutes.
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Tips:1. Due to the different water absorption of different flours, do not add liquid all at once, please adjust appropriately according to the state of dough.
2. Dried fruits can be soaked with rum 1-2 days in advance. After being added to the dough, the moisture of the dried fruits can be maintained during baking and the flavor of the bread can be increased.
3. The amount of butter is relatively large. After adding it, it can be manually assisted to make it easier to fuse. Because the butter will hinder the fermentation of the dough, the amount of yeast is increased. The fermentation time depends on the state of the dough.
4. Squeeze the almond paste in the middle of the top of the dough. After baking, as the bread expands, it will slowly melt and cover the entire surface. Don't squeeze too much. After the dough is higher than the mold, the almond paste will flow out of the paper tray. of.
5. The baking temperature and time are for participation only, please adjust appropriately according to the temperature performance of each oven.
6. After the bread is cooled, it can be sealed and stored for about 2 days before eating. When all the flavors are fully integrated, the unique flavor and charming aroma of the bread can be distributed.
