Sweet Toast with Wine Dried Fruit
1.
Main ingredients.
2.
Dice the dried apricots.
3.
Then put the longan and dried raisins in a bowl, pour in rum soak.
4.
Pour powdered milk in the flour.
5.
Pour granulated sugar into the flour.
6.
Pour salt in the flour.
7.
Pour dry yeast into the flour and mix well.
8.
Pour in maltose.
9.
Pour in the eggs and stir briefly.
10.
Then mix the noodles with cold water, stir the noodles into a softer dough, and put it on the cutting board.
11.
Keep pushing and kneading with the palm of your hand to fully blend the noodles, water, and eggs until the dough is smooth, delicate, moisturized and gluten. It takes about 10-15 minutes.
12.
After kneading the dough until it is smooth, flatten the kneaded dough on the chopping board.
13.
Top with chopped butter.
14.
Use your hands to fold the dough repeatedly to wrap the butter. This method is the post-oil method.
15.
At this point, keep folding and kneading back and forth until the noodles and butter are completely kneaded until the dough is soft and firm. After kneading, the detection method is to stretch the dough slightly and place it on the palm of the palm to spread it out with five fingers, which is the best way to show the shape of a film.
16.
After kneading the dough, press the dough with the palm of your hand to flatten the dough, add the wine-stained dried fruit, drain the dried fruit before putting it in, and absorb the wine on the dried fruit with absorbent paper.
17.
Then fold the dough to wrap the dried fruit, fold and knead it repeatedly with your hands, until the dried fruit is more evenly distributed to the inside of the dough.
18.
After kneading the dough, put it in a steel basin.
19.
Cover it with a wet towel and moisturize it for basic fermentation.
20.
Keep the temperature between 28-35 degrees and ferment for about 40 minutes. Take out the dough when it expands to twice its size.
21.
Put it on the chopping board and flatten it with the palm of your hand, and then hair it for 15 minutes.
22.
After making hair, rub the dough into thick strips.
23.
fold.
24.
Then twist it into a twist shape.
25.
Put it in the mold.
26.
Put the mold in an oven preheated about 30 degrees for the final fermentation.
27.
When the bread dough expands to 8 minutes full in the mold, it can be baked.
28.
Before baking, apply a layer of fresh milk on the surface of the blank with a brush to make it evenly colored.
29.
.......
30.
Set the preheated oven temperature to 170 degrees, place the baking tray into the middle and lower shelf of the oven, close the oven door, bake for about 35-40 minutes, and the bread surface will be golden and ready to be out of the oven.
31.
After a little bit of cooling, you can invert the mold, put the toasted bread on the drying rack, and store it in a fresh-keeping bag when the temperature is still warm. When eating, take out the slices. So far the operation is complete.
Tips:
1. The key to this kind of bread is the making of the dough. It must be kneaded to the complete stage to fully show its muscle strength and taste good.
2. It is better to apply milk paste to achieve the golden red effect. The milky aroma will be stronger, the color is too light and the aroma is not enough. When baking for 30 minutes, check the heat. If the color is not enough, you can also increase the temperature appropriately. 200 degrees, so that it can be colored to the desired color, on the contrary, it is necessary to add a cover, or leave a gap of two centimeters in the furnace door.
3. The baking should be done in one go, and it is best not to open the oven door randomly before 20 minutes.
