1. Mix the other ingredients except butter and knead until the gluten expands. After adding butter, knead the dough to the expansion stage (due to the different water absorption of the noodles, the water should be added or subtracted according to the water absorption of the dough).
2. Wrap it with plastic wrap and ferment for about 1 hour at a room temperature of 28 degrees, and send it to 2.5 times the size.
3. After 1 hour, I poke the dough with my dipping finger, and found that the cavity did not shrink quickly, indicating that the fermentation is complete! (I didn't poke the hole, because I knew that the fermentation was completed by visual inspection)
4. Flatten the dough and let it vent, roll it into a circle for 10 minutes to proof in the middle. Roll the dough into a square.
5. Spread butter on the dough.
6. Sprinkle with brown sugar.
7. Spread dried fruit.
8. Roll up from one end of the square.
9. After the roll is finished, squeeze the closing area tightly.
10. Cut into small pieces (can be cut into small pieces according to the size you want)
11. Put on a baking tray, and ferment for 40 minutes at 38 degrees and 80% humidity.
12. After preheating the oven, heat up and down at 175℃, bake for 30 minutes
Tips:1. The amount of brown sugar can be adjusted according to personal taste.
2. If it is a relatively large dried fruit, cut it into small dices first!
