Whole Wheat Bag with Cactus Jam

Name: Whole Wheat Bag with Cactus Jam
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 55g Egg white; 125g Light cream; 250g Whole wheat bread flour; 32g Sugar; 3g salt; 3g yeast; 50g cranberry; 30g Cactus jam

by Smelly Garden Mom

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Cactus fruit was the first time I saw it when I visited Dali, Yunnan this year. It was a light rain and my daughter was walking in the ancient city of Dali. When I saw this fruit, I didn’t know it, so I asked the grandmother who sold the fruit casually. Grandma said: This is called fairy fruit, usually It’s not often, it’s seasonal, and it’s said to become a fairy after eating it. Haha, in order to become a fairy in Dali, but also to take care of her grandma who worked so hard on a rainy day. My sister, I wrapped her fairy fruit and went back to the hotel to taste it. It's so delicious, sweet and soft, with a little sandy feeling, it is very delicious! This time the whole wheat bread is sandwiched with its jam, and the taste and nutrition are first-class!

Ingredients

Whole Wheat Bag with Cactus Jam

1. Put all the ingredients except the yeast into the Panasonic bread machine to knead the dough with program 12, and put the yeast into the yeast box. After kneading the dough for a second time, the thin glove film can be pulled off, and the smooth edge of the hole indicates that the dough has been kneaded in place

2. Knead and ferment directly in the bread machine with 10 programs, the yeast will go down automatically, and take it out after one hour. It will not shrink until the hole is fermented

3. Divide the dough into 6 evenly, round it, cover with plastic wrap and let it rest for 15 minutes to relax. Prepare cactus jam

4. Take the resting dough and squeeze it, roll it into a triangle with the root of the palm, and put in the cactus jam

5. Then put the cranberry particles, the bottom is a little thinner, and roll up from the top to the bottom to form an olive shape

6. Put the shaped dough into the baking tray at about 38 degrees Celsius and the humidity above 80% for final fermentation. After fermentation is completed, sift the dough with a layer of high-gluten flour, score a few knives with a knife, and bake in a preheated oven. Middle floor, fire 180 degrees up and down