Jujube Shredded Bread
1.
Put the ingredients in the ingredient list into the inner bucket of the bread machine in the order of liquid first, powder second, 140g milk, 53g eggs, 25g sugar, 2g salt, 300g high-gluten flour, and 3g high-sugar-tolerant yeast.
2.
The bread machine starts the kneading program. My bread machine needs to perform the kneading program twice. When the kneading reaches the expansion stage, the film can be stretched by hand;
3.
The bread machine I use takes 20 minutes to knead the dough at a time, and the total time is 40 minutes; the time set for each bread machine is different, and you can set it according to your own bread machine. If you can knead it by hand, it saves time. I used to knead the dough by hand. With this amount of dough, the film can be kneaded in less than 20 minutes. The kneaded dough is allowed to stand and ferment to 2-2.5 times its size;
4.
The dough is fermented, and you can feel its elasticity when you touch it lightly;
5.
Take it out on the kneading pad and knead it well; buckle a small basin and let it stand for 15 minutes;
6.
Use a rolling pin to roll out into a rectangular shape, a little bit thicker, a bit like the thickness of a flour cake; then smear the jujube paste. The jujube puree I use is made by myself, it is sweet and sticky; if there is no jujube puree, you can replace it with red bean paste;
7.
Cut the bread slices smeared with jujube paste into small pieces;
8.
Place them in an eight-inch hollow mold one by one; place them in the oven for secondary fermentation; now it is hot in summer, and room temperature is almost 30 minutes;
9.
See that the bread embryo has fermented to twice its size. Brush with egg liquid and sprinkle with cooked white sesame seeds;
10.
Preheat the oven at 150 degrees, fire up and down, and bake the middle and lower layers for about 25 minutes; observe halfway, if the surface color is fast, you can add a piece of tin foil; the temperature of each oven will be slightly different, here the time and temperature are only For reference, please adjust according to your own oven;
11.
After baking, take it out, buckle it out and put it on the air-drying net to dissipate it and let it cool. The bread after it has cooled needs to be sealed in a fresh-keeping bag;
12.
How about it, I made this bread, right? I made two of these shredded jujube bread that day. It was really delicious. Although the amount of sugar in the bread recipe is not much, the jujube is sweet and fragrant. So this bread is quite sweet, with the sweetness of dates. When you eat it, you can tear it into a small piece, and the children also like it. The two loaves were wiped out the next day. Making bread in summer is a time-saver, but it takes about three hours to make it, but when you eat it, that's the rhythm of being wiped out in minutes!
13.
Let's take a look at the two torn pictures. Although there is no oil, the taste is still very good. This is how you make bread at home. You can make your own favorite recipes according to your own preferences. I prefer this kind of bread that doesn't put oil in it, and it doesn't taste bad, and it tastes healthier. Rest on weekends, it’s hot in the house, why not try to make this bread!
Tips:
Jujube paste can be replaced with bean paste or other fillings.
