Longan Wine-flavored Bread

Name: Longan Wine-flavored Bread
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 125g High-gluten flour; 1/8 teaspoon salt; 7g Caster sugar; 1/2 tsp Yeast (dry); 60g Fresh milk; 17g Rice wine; 7g butter; 45g Longan; 20g Instant oatmeal; 60g water

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

There is no dried longan, only dried longan. So peel off the dried longan meat and serve as dried longan.
Does the rice wine contain no salt? Rice wine is glutinous rice, and glutinous rice is rice wine. These two things have always been understood in this way. I have never heard of salted glutinous rice. Teacher Meng specifically stated that the rice wine without salt is different from the rice wine he understands? No matter what it is, treat it as glutinous rice. There happened to be a jar on the top of the cabinet. The rice wine used for soaking longan meat, presumably will not contain rice grains, so use it with water.
feel. . . . Okay. It doesn't smell too much.

Longan Wine-flavored Bread

1. Filling: 45g longan meat, 45g rice wine Soup: 20g instant oatmeal, 10g high-gluten flour, 60g water Dough material: 125g high-gluten flour, 7g fine sugar, 1/8 teaspoon of salt, 1/2 teaspoon of dry yeast, 60 grams of fresh milk, 17 grams of rice wine, 7 grams of butter

2. Soak the dried longan meat in rice wine for one hour, drain it, and save the soaked rice wine liquid for mixing

3. Pour the soup ingredients into the pot and stir evenly. Heat on low heat, boil into a dough, let cool and seal with plastic wrap, refrigerate for 60 minutes for later use

4. Take half of the soup and pour it into the bread bucket together with the dough ingredients except the butter. Use the kneading program to stir for 13 minutes. Add the butter and stir again for 30 minutes to form a dough that can pull out the film

5. Put it in a bowl and ferment the base to 2 times the size

6. Exhaust, round, relax for 10 minutes, roll into a 20*17 cm rectangle, spread longan meat, and gently flatten. Rolled into a cylinder

7. Put it in the baking tray and ferment for about 30 minutes. Brush the egg liquid on the surface, cut 7 knife edges horizontally, continue to ferment for 5 minutes, put in the oven, middle layer, heat up to 190 degrees, lower heat to 160 degrees, and bake for about 25 minutes

8. The surface is golden and baked. Slice after cooling

Tips:
The rice wine in the dough is from rice wine soaked with longan meat.
The fermentation time needs to be adjusted according to the actual temperature.
The baking time and firepower need to be adjusted according to the actual situation of the oven.