1. First adjust the seed mass, the Polish seed is 50 grams of high powder, 50 grams of water, and 1 gram of yeast powder, mix thoroughly, and place in the refrigerator to ferment overnight. The state is as shown in the figure.
2. Pour liquid and sugar into the cook machine.
3. Then pour in the weighed flour and fermented Polish seeds into the noodle bucket, and knead the noodles for 15 minutes.
4. Add 20 grams of butter and continue to knead for 4-5 minutes until the dough can pull out the thin and not easily broken glove film.
5. Take about 1/3 of the dough and leave it to ferment at a room temperature of about 28 degrees.
6. Add the remaining 2/3 of the dough to the diced dried figs.
7. Press and homogenize the dough with dried figs and leave it at a room temperature of about 28 degrees to ferment to 2 times its size.
8. The dough without figs is finished in one shot.
9. Divide the dough into 3 portions after pressing the dough.
10. Take a portion of the dough without dried figs and roll it out. Place the dough with dried figs on the rolled dough.
11. Pack tightly.
12. Put it into a rattan basket and ferment at about 35 degrees Celsius at room temperature to twice its size.
13. After the second hair finishes taking out the dough, cut the bag according to the shape you like. Preheat the oven to 200 degrees, and it will be out in 20 minutes.
Tips:To make bread, you need to pay attention to the temperature of the first and second servings. If the fermentation is too high, the texture of the bread is rough, so pay attention to the fermentation of the dough. In addition, the finished product of this recipe is two small (the size of the rattan basket is 13*6 ) And a large one (the rattan basket size is 18*9) soft ou, please divide the dough into equal parts according to the actual rattan basket size, the temperature of each oven is different, the actual operating temperature of the recipe should be based on the temperature difference of your own oven Adjust the time appropriately.
