Pitaya Soft Baguette

Name: Pitaya Soft Baguette
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 235g Ordinary high powder; 15g Low powder; 140g Pitaya Pulp; 20g granulated sugar; 8g Corn oil; 5g salt; 3g yeast

by Manxiang Hut

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In the last few days, I made this kind of bread every day. I bake two sticks a day. Anyway, I can put it in the freezer and take it as I eat. I had a whim that day. I tried to make a red dragon fruit with various ingredients. Hey, also Not bad. Especially the color before roasting is really amazing. After roasting, it is a bit fascinating when compared with before roasting, haha, but if it is not compared with before roasting, the finished product after roasting is actually not in terms of color or taste. It's not bad, so I did it again today, and set the specific amount for reference to the students I like. I did it twice before and after, once with all dragon fruit puree, once with most of the dragon fruit puree and part of the milk. The finished product is all made with dragon fruit puree. The color is slightly darker. You can adjust it according to your own preferences. The dough is harder. , The finished product is also harder, the dough is slightly softer, and the inside of the finished product will be slightly softer. The finished product picture below is also made twice. "

Ingredients

Pitaya Soft Baguette

1. All the materials are kneaded into a smooth and elastic dough, which can pull a little film a little, without the need for a complete stage.

2. The dough rises to twice its size in a warm and moist place. (I made the noodles at noon and put them in the refrigerator, and took them out at night when I went home to warm them up and continue to make them double the size)

3. Divide the dough into two parts and gently knead and relax for 20 minutes.

4. Take a portion and gently pull it into an oval shape.

5. Roll up the seal from the long side, and rub it a little longer.

6. Cover with plastic wrap and proof for 20 minutes, sift flour, and cut 3 or 4 cuts with a sharp knife.

7. Ferment again for about 20 minutes to 2-2.5 times the original size.

8. Put it into the oven, turn to 230 degrees for 5 minutes after 15 minutes at 200 degrees, the color is too dark and cover with tin foil. After cooling, cut into pieces and freeze immediately, warm up or fry for a while before eating.

Tips:
The amount of sugar can be adjusted slightly according to the sweetness of the dragon fruit

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