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.
14.
Take it out immediately after baking
15.
Finished product
Tips:
The minced lemon is soaked in rum in advance to release the aroma
