#四session Baking Contest and is Love to Eat Festival# Red Wine, Longan, Red Dates and Cheese Soft European Buns
1.
Stir the starter evenly one night in advance, then let it ferment for an hour at room temperature. Soak the dried longan meat in red wine.
2.
After fermentation at room temperature, put it in the refrigerator to ferment for 15 to 17 hours
3.
After refrigerating and fermentation, the next day, take out the starter and dry the dried longan with paper at the same time, and throw the dough into the bread bucket except the butter.
4.
After mixing into a dough, put in the butter, and put in the red dates and dried longans at the end. The mixing process is over, and the dough is kneaded to a complete state. Take out the dough,
5.
Cover the dough with plastic wrap and ferment at 28 degrees in the oven
6.
The dough is fermented to twice its size, and the hole is not retracted.
7.
Exhaust the dough, divide it into three small doughs, roll round, cover with plastic wrap and relax for about 10 minutes
8.
Roll out the loosened dough into a rectangle, add cheese cubes, red dates and longans!
9.
Roll the dough from top to bottom, then put it in black and white sesame oatmeal and roll it around so that the surface is covered with sesame oatmeal
10.
The shaped dough can be fermented to 1.5 to 2 times its size at room temperature in summer or at 38 degrees in the oven!
11.
Bake at 180 degrees in the oven for 25 minutes.
12.
After it's out of the oven and let cool, you can cut it! !
13.
After cutting open, it's full of fillings!
Tips:
The addition of old noodles will make the dough particularly moist and soft, so you need more hand powder when shaping!
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