Wine-flavored Dried Fruit Toast

Wine-flavored Dried Fruit Toast

1. Raw material picture 1: dry material.

2. Raw material picture two: wet material.

3. Raw material picture three: wine soaked dried fruit.

4. Mix all the raw materials except the dried fruit, knead the film out by the machine, and then add the dried fruit and knead at low speed.

5. Kneaded dough.

6. Basic fermentation in warm and humid places.

7. After the fermentation is over, the exhaust gas is divided into 600g 1 piece; 280g 1 piece, rounded and loose.

8. The rest is divided into 4 parts and put directly into paper cups for secondary fermentation.

9. 600g and 280g beef tongue rolls were put into a toast box for secondary fermentation.

10. The toast is fermented until it is 9 minutes full and covered in the oven.

11. Preheat the oven at 120 degrees and bake for 45 minutes.

12. The paper cup bread is fermented to full, brush the egg liquid oven at 110 degrees, and bake for 18 minutes.

13. Group photo of big and small toasts.

14. One of the slice photos.

15. Slice photo two.

16. Slice photo three.

17. It's delicious even if you tear it up!

Tips:

1. The high powder needs to be sieved before use.

2. The baking time can be adjusted by itself.

3. Whether the toast box is non-stick or not, it should be greased, which can extend the service life of the toast box. In addition, when washing the toast box, wait for it to cool down before cleaning it with a soft cloth.

4. The dried fruits soaked in golden rum by the bear are 50 grams of Sunshine Girl raisins, 50 grams of dried figs and 50 grams of dried cranberries. If not, they can be replaced with other dried fruits. Personally feel that dried fruit can be increased by 50 grams.

5. Soak the dried fruit for at least one night. The dried fruit of the bear has been soaked for a week, and the longer time will be better!

6. The rum has gone through the high temperature without the taste of spirits, leaving only the aroma of the wine. It is a very delicious bread.