#四session Baking Contest and is Love to Eat Festival# Walnut and Fig Ou Bao

Name: #四session Baking Contest and is Love to Eat Festival# Walnut and Fig Ou Bao
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g High-gluten flour; 32g honey; 50g walnut; 6g salt; 50g cranberry; 210g water; 44g butter; 50g Wine Dipped Figs; 6g yeast

by Chen Huan

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

This bread has a soft skin, a soft heart and a very good taste! And there is material! Add walnuts, wine-soaked dried figs, and dried cranberries. When you bite into the dried fruit, the more you chew, the more fragrant!
Dried figs soaked in rum, drain the surface water when used. Slightly chop walnuts and dried cranberries. During the kneading process, no need for post-oil method, butter can be added directly. And there is no need to knead to the complete stage, just knead to expand. This formula can be said to be simple and easy to make, suitable for novices. The success rate is also high! "

Ingredients

#四session Baking Contest and is Love to Eat Festival# Walnut and Fig Ou Bao

1. Raw materials are reserved.

2. Chop the dried fruit for later use, sprinkle and dip the dried figs and place separately.

3. Pour all the ingredients except the dried fruit into the cook machine and mix.

4. Knead until it spreads (don't knead to completion.), add chopped walnuts and dried cranberries.

5. After kneading, take it out, wrap the dried figs by hand, and fold them several times. (Because the dried figs have a lot of moisture and are a bit soft, they will be messy with the chef.

6. Then round the base fermentation.

7. Ferment to more than twice the size.

8. Exhaust the fermented noodles, divide into thirds, and relax for 15 minutes.

9. Shape it into a long strip and place it in a baking tray.

10. Ferment to more than twice the size, sprinkle dry powder and cut the mouth.

11. Put it in the preheated oven and heat up and down at 180°C for about 25 minutes.

12. After being out of the oven, put it on the grill to cool.

Tips:
During the kneading process, no need for post-oil method, butter can be added directly. And there is no need to knead to the complete stage, just knead to expand.