Name: Lemon Ruan
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Whole wheat flour; 150g Low-gluten flour; 15g milk powder; 4g salt; 10g Sugar; 3g yeast; 20g butter; 190g water; 5g Lemon chopped; 5g rum

Lemon Ruan

by Hyeko loves baking

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Lemon zest is a very fragrant fruit zest, and this piece of lemon chopped lemon saves the trouble of grating, so it can be used by soaking it in rum. This is a low-fat, low-sugar bread. I only put 10 grams of sugar in this bread to facilitate yeast fermentation. If you like sweetness, you can add 40 grams of sugar.

Lemon Ruan

1. First of all, thank you Bawang Supermarket for the trial of this imported lemon chopped lemon

2. Put water, salt, sugar, milk powder, whole wheat flour, low-gluten flour into the bread machine in order, dig a small hole in the flour, add yeast, and enable the kneading function

3. 5 grams minced lemon

4. Add 5 grams of rum to soak

5. Thinly sliced butter

6. After the dough is kneaded for a procedure, add the soaked lemon

7. Continue to knead a procedure

8. This European bag can be used without glove film

9. After kneading, it was sealed and fermented to 2.5 times its size. The weather was cold, and I used the bread machine to ferment for 2 hours

10. Take out the made dough and vent, divide into 3 doughs and round

11. Whole into olive shape and put on the baking tray

12. Fermented to about 1.5-2 times larger, I added half of Russian whole wheat flour, the fermentation ratio is slow, and it is difficult to grow taller

13. Preheat the oven up and down at 180 degrees, sprinkle a layer of dry flour on the bread dough, and cut out your favorite patterns with a blade. Put the baking tray into the preheated oven and bake for 25 minutes.