Name: Sea Buckthorn Sugar Heart Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 125g High-gluten flour; 20g Caster sugar; 1/2 tsp salt; 1/2 tsp Dry yeast; 27g Whole egg; 50g Sea buckthorn juice; 7g butter; 8g Sea buckthorn gummies; Some Egg liquid; a little Coconut

Sea Buckthorn Sugar Heart Bread

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

When baking a sea-buckthorn sweetheart cake, I thought about what the result would be if sea-buckthorn fudge was wrapped in bread?
I found Mr. Meng’s bread, sea-buckthorn juice and noodles, and sea-buckthorn jelly as fillings. I wanted to pack as much fudge as possible, but I was afraid that the sugar would be too sweet. In the end, I only packed two candies to make a mini version. A bread with only two candies, presumably won’t be too sweet to lose your teeth.
Tighten the seams of each roll, hoping to seal the joints firmly and prevent the soft candy from melting and overflowing during baking. Still a little miscalculated, the soft candy melted and expanded during baking, and after all, it broke the weak spots of the dough and overflowed. Come out, check the results, one is intact, one overflows slightly, and the other two are probably lost to hollowness, right?
I really want to break it while it's hot, but I don't dare. The gummies must be very hot, and they will run everywhere. Finally, let it dry until it is warm and cool, and cut the only intact one. The fudge melted and expanded and deposited as it cooled, leaving a hole in the heart of the bread. . . .

Sea Buckthorn Sugar Heart Bread

1. Dough: 125 grams of high-gluten flour, 20 grams of fine sugar, 1/8 teaspoon of salt, 1/2 teaspoon of dry yeast, 27 grams of whole eggs, 50 grams of sea buckthorn juice for each buckthorn, 7 grams of butter Ingredients: sea buckthorn gummies 8 pieces, appropriate amount of egg liquid, and a little mashed coconut.

2. Pour the dough material except butter into the bread machine and start the dough mixing program.

3. Stir until smooth, add butter and continue to stir.

4. To be able to pull out the film.

5. Put in a large bowl and ferment in a warm place.

6. The dough has grown to double,

7. Exhaust, divide into quarters, round, and relax for 15 minutes.

8. Roll it into an oval shape and place the soft candy on one end.

9. Tighten the seams while rolling up.

10. Roll into an olive shape, close down, put in a baking tray, and ferment for about 1 hour.

11. The dough has grown to twice, and the surface is brushed with egg wash and sprinkled with coconut paste.

12. Put it in the oven, middle level, upper and lower fire, 180 degrees, bake for about 15 minutes,

13. The surface is golden and baked.

Tips:
Sea-buckthorn gummies can be replaced with other gummies.
The sea buckthorn juice for mixing noodles can be replaced with other juices.
The fermentation time depends on the temperature.
The baking time and firepower need to be adjusted according to the actual situation.