Who Says Holiday Bread Can Only be Eaten During The Holidays, and There are Delicious Cuckoo Huffs Anytime

Name: Who Says Holiday Bread Can Only be Eaten During The Holidays, and There are Delicious Cuckoo Huffs Anytime
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 75g High-gluten flour a; 0.25g Low sugar yeast; 7g honey; 75g Milk a; 80g Milk b; 175g High-gluten flour b; 0.25g High sugar yeast; 30g White sugar; 4g salt; 1 piece egg; 75g butter; 125g Various dried fruits soaked in rum

by phoebesong

4.9 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

Cuckoo Hof is a Western holiday bread. Like Stollen made for Christmas, it is a traditional Western holiday food. It is different from the staple bread that is usually eaten. It adds a lot of butter and dried fruit soaked in rum. There are some dried nuts, which is the same as our idea of eating and drinking during the festival, right?

Although it is not Christmas or New Year's Day, there are still more than ten days to celebrate the Spring Festival. As the saying goes, "Laba is the new year after it's passed." It's absolutely not against the harmony if you eat it as a cuckoo huff:)"

Who Says Holiday Bread Can Only be Eaten During The Holidays, and There are Delicious Cuckoo Huffs Anytime

1. Make the starter on the first day. High-gluten flour A, low-sugar yeast, honey and milk A are mixed and stirred. After fermenting at room temperature for 1 hour, put it in the refrigerator for 12 hours (4°C). The picture shows the state of the end of fermentation, there is an initiation, but not twice as big

Who Says Holiday Bread Can Only be Eaten During The Holidays, and There are Delicious Cuckoo Huffs Anytime recipe

2. Mix the white sugar, salt, eggs and milk evenly, mix with the starter that was completed on the first day, and stir evenly with a spatula. It becomes liquid after stirring

3. Add high-gluten flour and yeast to the liquid from the previous step, such as whipping with a mixer, add butter and continue whipping until the dough is smooth and thin. The moisture content of this dough is very high, about 85%, and it contains a lot of butter. The whipping time needs to be extended. I whipped for about half an hour. After whipping, mix the dried fruit and knead well, put it into the fermentation tank, 28°C for one hour, and turn the dough over for half an hour. After the first shot is over, take out the dough to vent, stretch and fold it into a strip

4. Spread butter on the Cuckoohof mold. My mold is non-stick, you don’t need to apply butter. I think butter will make the color more beautiful. You don’t need to melt the butter when applying butter. As long as the butter is soft, just pinch it and apply it to the inside of the mold. Sprinkle it on the bottom of the mold. almond slices

5. Put the dough into the butter-spreading mold. Just put one end of the dough on top of the other end. You don't need to pinch and close again. After the second round, the dough can be fused together. Some practice is to round the dough into a circle, cut a hole in the middle, and set it in a mold. You don’t need to stick to it, either way.

6. After shaping, put it into the fermentation box for about 1 hour at 32°C. After the mold is 8 minutes full, preheat the oven at 180°C and bake for about 40 minutes.