Mother's Day for Mother: Whole Wheat Brown Sugar Red Dates Grape Bread
1.
Making medium-type dough: All the ingredients of the main ingredient are combined into a dough, and it is enough to form a dough. There is no need for gluten, and the surface does not need to be smooth. The cling film was put in a refrigerator at 4°C overnight. It can be done within three days.
2.
Preparation before making the bread: Add 50g (not all) of the milk in the ingredients to the brown sugar, heat it in the microwave for 1 minute, stir until the brown sugar melts, and let it cool for later use.
3.
Scald the raisins with boiling water, and then squeeze the moisture out with kitchen paper.
4.
Wash and dry the jujube, remove the pits, and chop the pulp for later use.
5.
Prepare the main dough: Mix the flour, salt, and yeast powder in the ingredients evenly, beat an egg, and then pour the brown sugar milk into it and mix well. At this time, the dough will feel very wet and sticky.
6.
Take out the middle seed and break it into small pieces, and gradually add all the middle seed while kneading the dough. There is still 30g of milk that is useless. Add a small amount of milk several times to adjust the hardness of the dough. I have used almost all of it, about 3 or 4g is left. At this time the dough has become gluten, add softened butter and continue kneading.
7.
Knead to the fully expanded stage (pictured), you can pull out a very thin film, if a small hole is punctured, the edge of the small hole is very smooth.
8.
Add the jujube meat and raisins, knead slowly, so that the jujube meat and raisins are evenly distributed in the dough.
9.
Roll round, cover with plastic wrap and ferment for 30 minutes at room temperature. Leave it alone, it's 30 minutes!
10.
After 30 minutes, flatten and exhaust, divide into two equal parts, respectively round, cover with plastic wrap and relax for 15 minutes.
11.
After 15 minutes, flatten each dough again to exhaust.
12.
Rounding
13.
Put it into the mold with the round face down and the closing mouth up.
14.
Press the dough lightly to make the dough fit the mold better.
15.
Cover with plastic wrap and carry out the final fermentation
16.
Ferment until the mold is eighth full.
17.
Cover with a layer of tin foil.
18.
Then press a baking pan. Preheat the oven at 180°C, put in the bread, lower it to 160°C, lower the heat to bake for about 40 minutes, then lower it to 140°C and bake it for 5 minutes.
19.
Demould immediately after being out of the oven and place it on the grid to cool down
20.
Mother's Day gift for mom.
21.
It's beautiful, delicious and nutritious.
Tips:
1. If you want to bake it into toast, start from the segmentation and rounding to shape and bake the toast.
2. What shape is baked is not important, what is important is the connotation and heart. Baking into buns, row buns, flower-shaped buns, etc. is not a must, buns can also reduce the degree of kneading, which is more suitable for novices.
3. Pay attention to the baking temperature. Because brown sugar is used, the bread is particularly easy to color, so it is necessary to appropriately lower the temperature and extend the baking time, otherwise it will burn easily.