Sweet Potato Mixed Fruit Twist Bread
1.
Prepare the materials used, the preparation must be prepared in advance, put an appropriate amount of dried fruit in the bowl, add red wine to the dried fruit, soak it for more than one night.
2.
Except butter and salt, mix the other ingredients first, stir with chopsticks to form a flocculent shape, mix and knead the cook machine for 1 minute, then switch between gears 2 and 3, knead the dough for 10 to 15 minutes, add butter and salt and then move 2 to 3 Knead for 3 to 5 minutes when switching between gears. Knead until smooth and pull out the film as shown in the picture. Add the wine-stained dried fruit, switch gears 1~2 and knead to mix with the dried fruit, and it is ready for fermentation. The best kneaded noodle temperature is 24°~27°C.
3.
Put the dough into the fermentation tank and ferment once, until it is about twice as big.
4.
Once the dough is fermented, we need to exhaust the dough to wake up. The dough is placed on the table top and a smooth surface is selected. The dough is exhausted by stacking quilts, and then divided into 24 doughs. Wake up for 20 minutes (must be fully awake), after waking up, rub the strips and wake up for another 20 minutes, and start to get a second shot. Key point: The noodles must be fully awakened. Simply put, in order to better control the dough shaping, we must give the gluten adequate rest and relaxation.
5.
Organize the shape, simple twisted bread, the length of the dough is about 35cm in length of a rolling pin, twist it with both hands, then pinch the two ends, rotate it slightly, and pinch both ends.
6.
Fermentation (secondary fermentation) can be fermented to twice the size, and the surface is brushed with egg liquid and sprinkled with sesame seeds to prepare for baking.
7.
Preheat the oven at 150 degrees, and bake for 20-25 minutes. The baking color is even and beautiful, without a turntable.
Tips:
1. The buns ferment faster. Generally, it takes 40 to 60 minutes for the second toast, and about 30 minutes for the second toast. 2-2.5 times the size is enough~
2. Four plates: 600g high-gluten flour/200g low-gluten flour, sweet potato (cut into pieces and steamed) 80g/80g granulated sugar/40g milk powder/80g whole egg liquid/12g yeast/about 280g water / 80 grams of butter 8 grams of salt / 40 grams of dried fruit in wine
