1. Put the dough, except butter, into the bucket of the cook machine or bread machine and mix well. The thick film as shown in the figure can be pulled out by hand.
2. Add the softened butter.
3. Continue to stir and stir evenly. Take a small piece of dough to test, you can pull out such a thinner film.
4. Round the dough and put it in the bucket of the chef's machine for fermentation. Cover the surface with plastic wrap!
5.
Prepare the dried fruit to be used.
Bake the walnuts at 160°C for ten minutes. Take it out and break it into small pieces.
6. The dough rises until small holes are pierced with chopsticks. The hole does not shrink, and the dough does not collapse.
7. The dough is flattened and exhausted, and the dried fruit is kneaded into the dough in stages. Try to distribute the dried fruit evenly.
8. Try not to expose the dried fruit to the dough.
9. Sprinkle high-gluten flour on the fermentation basket. Put the rounded dough into the fermentation basket with the mouth facing upwards.
10.
Ferment until the dough is lightly touched with your hands, and the surface slowly rebounds.
Preheat the oven to 190 degrees.
Turn the dough over and place it on the baking sheet. Use a sharp knife to make a cross incision.
11. Place the bakeware on the penultimate level. Bake for about 35 minutes. Cover the surface with tin foil after baking for 15 minutes.
12. After baking, it's very beautiful!
