Longan Red Date Brown Sugar Toast
1.
Brown sugar is easy to agglomerate, it needs to be stirred in warm water to melt first, red dates are washed and wiped dry, cored and cut into granules, and dried longans are separated into pieces
2.
According to the order of liquid-sugar salt-powder-yeast, put A material in the bread machine, select the "kneading 1" program, knead the dough for 15 minutes, and knead the dough into a ball
3.
After the "kneading" program is over, select the "kneading 1" program again. When the dough surface is smooth and elastic, pause the program, cut the butter into small pieces, put it in the bread bucket, and continue kneading the dough
4.
After the second "Kneading 1" procedure, the state of the dough is not yet complete, so choose the "Kneading 1" program again to knead the dough. After the program is over, cut small pieces of dough to expand, showing a large piece of tough film. At this point the dough has reached the complete stage, round the dough and cover it with plastic wrap for fermentation (you can choose a suitable fermentation environment, put it in a bread bucket and select the "fermentation" program, or put it in a warm room, etc.)
5.
The dough is fermented to twice its size, take it out, vent, divide into 2 equal parts, knead and relax for 15 minutes, roll out the loose dough, turn it over, put 1/4 red dates and dried longan in the middle
6.
Fold the left and right sides to the middle, roll it out again, thin the bottom edge, spread 1/4 red dates and dried longan on the surface, roll up from top to bottom, pinch the bottom edge, put it in a bread bucket, the outside of the bread bucket can be wrapped Top tin foil
7.
Roll the other dough in the same bread bucket and select the 9 "fermentation" program. I chose 50 minutes. When the dough is fermented to 7 minutes full, the surface is coated with egg whites and the "baking" program is selected for 38 minutes.
8.
Pour out the baked big bread immediately and put it on the grid to cool down. The cooled bread should be stored in an airtight bag. Don’t be exposed to the air all the time. If you can’t finish it, put it in the freezer.
