King Bread
1.
Prepare to weigh all materials;
2.
Pour the ingredients other than the wine-stained dried fruit into the mixing cup, and start kneading;
3.
Knead the dough to the expansion stage;
4.
Add wine-stained dried fruit and knead well;
5.
Put it in a warm place for fermentation;
6.
After the dough has grown twice, the fermentation is over;
7.
After the fermented dough is vented, cover with plastic wrap and relax for 20 minutes;
8.
Press the loose dough into an oval shape and fold it in half at the left and right third positions;
9.
Fold in half like a quilt;
10.
Slowly knead into a long strip;
11.
Fold the mouth in half to form a ring shape and put it into the mold;
12.
Put it into the oven and put a bowl of hot water next to it for the final fermentation;
13.
When the dough is 1.5 times larger, the fermentation is over, and a layer of egg liquid is brushed on the surface;
14.
Use a blade to cut a knife edge on the surface of the bread;
15.
Put it in the lower layer of the oven preheated to 185 degrees, timing 35 minutes;
16.
After baking, let cool and slice it before serving.
Tips:
1. Since different flours have different water absorption capacity, the amount of milk should be used as appropriate, and do not add it all at once;
2. After brushing the egg liquid, you can sprinkle a layer of coffee sugar on it to make the taste richer;
3. The cutting blade must be fast, I have used this blade for too long, not very fast, so the effect is not good;
4. In this case, Yangchen 8-inch round hollow cake mold with live bottom was selected.
