1. Put all the starter materials into a bowl, stir evenly, and ferment at room temperature to 2 to 3 times larger, as shown in the figure.
2. After the starter is stirred, put it aside and let it ferment, weigh the main dough materials, and mix and mix the flours (high-gluten flour, whole wheat flour, all-purpose flour, milk powder, and yeast powder).
3. Weigh the dried fruit ingredients, chop the walnuts, and tear open the longan meat.
4. Put all the main dough materials into the inner bucket of the bread machine (liquid first, flour second), after a kneading process (15 minutes), cover with a damp cloth and refrigerate until the starter fermentation is complete.
5. After the fermented hair is finished, take out the refrigerated main dough, and go through the kneading process together with the starter, cover with a damp cloth and refrigerate to ferment to 2 times its size. (I forgot to take a picture of the state of the dough after the first fermentation)
6. Take out the fermented dough, manually knead in the dried fruit, divide it into three equal parts, knead the round lid and relax the cling film for half an hour (I was too impatient, I rolled it before the dough became loose, it shrank badly, so I had to cover The plastic wrap continues to relax).
7. Roll out the dough into a tongue shape, pat off the bubbles on the side, and pull one end into a square shape.
8. Roll up from one end of the circle.
9. After rolling, pinch the joints and both ends tightly.
10. Slightly rub into an olive shape, and put the joint downwards into a baking pan with greased paper dusted with dry powder.
11. All the dough is shaped and placed in the baking tray, with larger intervals. Put hot water in the oven, put the bread dough into the baking tray, and close the oven door for the second fermentation.
12. I made it for about 40 minutes this time, and the dough was doubled. The surface was sprayed with water mist, the flour was sifted, and the opening was cut with a faster blade.
13. Leave the baking pan with water in the oven, preheat the upper and lower heat at 220°C, put the bread dough in the middle of the oven and bake for 20 minutes, remove the water pan and turn it at 170°C for 15 minutes. Put it out of the oven and let it cool on the grill.
14. The skin is crispy and the heart is soft, which is very delicious.
Tips:1. The water consumption of the main dough is different because of the water absorption of flour. Do not add enough water to the main dough at one time, leave 10~20g of water, add gradually depending on the degree of dryness and wetness of the dough.
2. At the end of the first kneading procedure, the dough is sticky, and the tendons will not stick to the hands after refrigerating and standing.
3. The dough is relatively moist, so use hand powder when shaping.
4. The temperature and time are adjusted according to the temper of your own oven.
