Xinjiang Fruit Bread
1.
Put milk, sugar, salt, oil, eggs on the bottom layer first, then put flour
2.
Put yeast in the top layer, start program 1 (European style/soft), select the weight 700g (500g specification also choose 700g option), select the burn color, and the machine starts to work. In the rest of the time, you don’t need to worry about anything except cleaning the fruit material.
3.
The following is from my own observation: Procedure 1 includes such several steps. The first is to stir for 10 minutes. During this period, if flour does not come up and down on the wall of the bucket, you can press pause first, and scrape it with a silicone knife before continuing.
4.
You can prepare some fruit materials in the middle of the process. Raisins should be cleaned and drained. The walnut pads are underneath. The raisins will not stick to the wall of the fruit box when cutting.
5.
After stirring for 10 minutes for the second time, the material box will automatically open, the fruit will leak out automatically, and the stirring will continue for 5 minutes
6.
After five minutes, all the ingredients are basically transferred into the dough, and the second fermentation begins. When the fermentation is 20 minutes, the machine will turn a few more times to shake the dough to the middle position as much as possible, continue to send for 5 minutes, and jump into the third fermentation process, time 45 minute
7.
After the three rounds are over, enter the baking process. According to the pre-selected 700g, the medium burn color, the bread can be out of the oven after 45 minutes. If you don’t rush to take it out, the machine can keep it warm for 1 hour.
