Jujube Toast Bread for Nourishing Health in Winter!
1.
Mix all the ingredients of the medium dough and knead it well, cover it with plastic wrap, and ferment in a warm place to twice its original size, about 2 hours.
2.
Add jujube puree, eggs, sugar, salt and milk to the middle kind of dough (after adding the eggs, they will instantly sink into the dough)
3.
Add flour and milk powder;
4.
Use the post-oil method to knead to the complete stage and then arrange it into a smooth dough and put it in the basin (the post-oil method is to knead the dough to the extended stage, which is a relatively smooth state, and then add butter. I use a chef's machine to knead the dough, usually level 1 Knead for 3 minutes, knead for 3 minutes at level 3, put butter on, then level 1 for 3 minutes, level 3 for 2-3 minutes
5.
Cover the kneading basin with plastic wrap or other containers, and leave it in a warm place to ferment to twice its size (I covered a basin on it, and the edges stuck to the basin, which is not good)
6.
Take out the dough and put it on the chopping board, press to exhaust;
7.
Divide equally into 6 equal parts, cover with plastic wrap after rounding, and let stand for 15 minutes;
8.
Flatten the dough and vent it again and roll it into a beef tongue shape;
9.
Turn the dough over and fold the left and right sides toward the middle;
10.
Roll it out again with a rolling pin and roll it up from top to bottom;
11.
Roll out the dough separately and put it into a toast mold;
12.
Put a plate of hot water in the oven, then put the toast mold in the oven, carry out the second fermentation until it is 8 minutes full, and then take it out (the surface should be covered with plastic wrap to prevent drying), and the oven is preheated at 175 degrees for 10 minutes Above, put the toast mold in the oven and bake for 40-43 minutes, then take it out, immediately release the mold, brush a little butter on the surface while it is hot, put it in a bag and seal it after cooling. (Because of the different ovens of each family, the temperature fluctuates up and down, which should be adjusted according to the actual situation)
Tips:
Sunny nagging:
1. The milk in the recipe is the reference amount, because the jujube paste made by each company is different in thickness, it can be increased or decreased appropriately, taking the softness of the dough as the standard;
2. Medium-grade dough will be relatively thin, with small bubbles on the surface, and it is normal for the dough to be a little sour.
