Multi-grain Brown Sugar Longan Bread
1.
Prepare the materials.
2.
First dissolve the brown sugar with 130 grams of boiling water and let it cool for later use.
3.
Dried longan is soaked in warm water, drained, and soaked up with kitchen paper, set aside.
4.
Put all the ingredients except butter and dried longan into the mixing bucket of the bread machine, and start kneading the dough.
5.
Add butter, knead until the film can be pulled out, then knead the soaked dried longan into the dough, and knead the dough.
6.
Put the kneaded dough in a warm place for a fermentation, and send it to poke a hole with your fingers without collapsing or shrinking, and the fermentation is completed in one time.
7.
Vent the fermented dough and let it relax for 15 minutes, then divide the dough evenly into 2 portions.
8.
Take a dough and roll it into an oval shape, turn it over and thin the long bottom edge.
9.
Roll it into a cone from top to bottom, pinch the joint tightly.
10.
Put the shaped bread in a baking tray and leave it in a warm place for secondary fermentation.
11.
After the second serving is completed, the bread is sifted with flour, and then cut with a blade.
12.
After completion, put it into the preheated oven, fire up and down, middle level, 180 degrees, and bake for about 20 minutes.
13.
After baking, take it out of the oven and let cool.
Tips:
1. Don't add all the water all at once, the amount should be adjusted according to the water absorption of the flour. 2. The baking temperature and time should also be determined according to your own oven.
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