Monkey Bread
1.
Soak the dried fruit first: After mixing the rum and hot water, add the raisins and dried cranberries to soak, remove the water after about an hour, and save the soup for later use
2.
Put flour, water, sugar and salt into the mixing tank
3.
After mixing at low speed to form a dough, add yeast and continue to stir. After kneading until smooth, add olive oil and continue to stir until the dough can pull out a thicker film.
4.
The dough is rounded and fermented
5.
Use a microwave oven to soften the butter on high heat. Do not melt all of it. Put in the sugar and cinnamon powder, stir with a spoon and set aside.
6.
For forty minutes at room temperature, the dough will rise in place
7.
Take out the fermented dough and press it to exhaust, roll it out into about 30cm round pieces, and divide them into small doughs about 2cm wide and narrow.
8.
Dip the dough into the dipping sauce
9.
Put the soaked dough into the bottom of the mold, and sprinkle an appropriate amount of dried fruit (soaked)
10.
Dip all the dough in turn and put it into the mold, one layer of dough and one layer of dried fruit, and put them all in until about eighth full of the mold
11.
The second fermentation is carried out at room temperature, the fermentation time is about 30 minutes to full mold, and the surface of the dough is brushed with a layer of dried fruit sugar
12.
Preheat the upper and lower heat of the oven at 150 degrees. After preheating, put it into the mold to the lower level of the oven and bake for about 30 minutes.
13.
After baking, take out the mold, brush a layer of sugar water (soup of dried fruit) on the surface while it is hot, pour out and serve
Tips:
1. Regarding the dipping material: butter is not recommended to be turned into liquid, the dough will not be stained with much melted butter, there will be surplus, and the remaining butter should be spread on the dough at the end. The current amount has been reduced by a lot of butter and sugar; soaking the fruit You don’t need to pour out the dried rum solution. Finally, you have to spread the dough. Drink the rest directly. It tastes good. Anyway, I drank the rest every time I make it, so I won’t get drunk.
2. Regarding the mold: It is recommended to use a larger mold for the cracked wall. The previous one was made with 8-inch Savarin. The amount of flour is 300 grams. The baby monkey is just full of molds after baking. It will definitely not be as small as the one baked this time. The monkey just fell down. . .
3. Regarding the temperature of the oven: each oven has a different temper. The temperature of this new Jiuyang powder oven is also in the groping experiment. The actual temperature of the little monkey during the baking process is 170~180 degrees. In between, it is recommended to set the temperature according to the temper and usage habits of your own oven
