Longan Dry Bread

by Fire plated red leaves

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Dried longan has a nice name called longan. The fresh product is called longan and the dried one is called longan. I don’t know why they are so big. The bread is delicious, but I regret it a bit. I used the wrong protagonist of the camera. The mouth-wiping thief kept a little bit on his face, and I was itchy in my heart when I saw it, and I always wanted to get rid of it, a bit like suffering from OCD..."

Ingredients

Longan Dry Bread

1. Put the middle seed ingredients: 120g high powder, 100g milk, 20g sugar, 4g yeast in the bread machine

2. Fermentation is 2.5 times larger and looks a bit like honeycomb

3. Rotate the bread machine to let the middle kind of material exhaust gas, and then add the main material (except butter) after stopping

4. Mix the dough ingredients evenly and add butter

5. Stir until the material comes out of the film

6. Fermented 2.5 times larger, sprinkle into dried longan

7. Turn on the bread machine to let the dough vent gas and let it stand for 30 minutes

8. Divide the dough into 8 portions, flatten it, and let it sit for 10 minutes

9. Round the dough and place in the baking tray

10. When the dough rises to 1.5 times its size, sweep some egg liquid on top

11. Pre-heat the oven to 200 degrees, put the baking tray into the middle of the oven, turn the upper and lower heat to 180 degrees

12. Bake the bread for about 20 minutes and take it out, let it dry to room temperature for consumption

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