1. Take 15 grams of butterfly pea flowers and soak them in 240 grams of boiling water.
2. After the soaked butterfly pea flower water is cooled, filter it with a sieve and squeeze the soaked butterfly pea flower. The higher the concentration of the juice, the better, and then take 180 grams of butterfly pea flower water for use. (If the temperature is high in summer, you can put the butterfly pea flower water in the refrigerator before using).
3. Prepare dried apricots, raisins, and pistachios, peel off their shells and set aside.
4. Add butterfly pea flower water, caster sugar and salt diagonally into the bucket of the bread machine, then pour in the whole wheat flour and high-gluten flour, finally dig a hole in the flour, add yeast powder (materials other than butter, according to the first The order of the powder after the liquid), start the bread machine and the dough program for 10 minutes.
5. After 10 minutes, the dough is formed, add butter, and continue to start the kneading program for 20 minutes.
6. Knead until the dough is in the expansion stage, and the film can be pulled out.
7. Add raisins, pistachios and dried apricots, and continue to knead for 3 to 5 minutes.
8. Collect the dough by hand until the surface is smooth, wrap the nuts and dried fruits in the dough completely, and then put it in the bread machine to ferment.
9. Start the fermentation function of the bread machine, and the dough will be 2~2.5 times as big. Dip your fingers with the flour and poke the holes without collapsing or rebounding.
10. Take out the dough, place it on the mat and press to exhaust, and lift the four corners.
11. Pinch it up and make it into a round or oval shape.
12. Put the shaped bread on a non-stick baking pan, and put a piece of greased paper on the ordinary baking pan.
13. Put the bread in the oven for two times, turn on the oven fermentation function, you can set the fermentation temperature to 35 degrees, put a bowl of warm water in the lower layer of the oven to increase the humidity.
14. Take out the bread when it is twice as large, and sift a thin layer of high-gluten flour or whole-wheat bread flour on the surface of the bread.
15. Use a cutting knife to make a cross cut on the surface of the bread. (You can cut other shapes at will)
16. Put it in the middle and lower level of the preheated oven, heat up and down at 170 degrees, and bake for about 25 minutes. (Please adjust the baking temperature and time according to the respective oven conditions)
17. The bread is baked out of the oven and placed on a wire rack to cool.
18. The cut is full of surprises, I love it so much!
