Assorted dried fruit toast
Many girls like sweets, my sister and cousin are no exception. On Saturday, my sisters brought some bags of dried fruit and asked me to cook some baked food for them. With their consent, I baked dried fruit bread for them first.It's not easy to satisfy their sisters. It's hard to be picky. People who are used to eating well dare to eat anything. Every time I am asked to cook something, I am always compared with those who are high-end. They are too strict with me. It takes a long time to please people! Sometimes when I was in a hurry, I asked them to find someone else to serve them. However, it is always me who compromise after their nonsense, ha ha! Family chores! Laugh!Now let's introduce the big bread that can fool them through.
Step 1 . Raw material: < br /> 250g high gluten flour, 40g assorted dried fruit (cranberry, blueberry, raisin, longan), 80g soup seeds, about 55g egg, 50g fine granulated sugar, 3G salt, 20g milk powder, 80ml water, 3G active dry yeast, 40g butter, and a little rum. Soak the dried fruit with rum (soaking with water is also OK).
Step 2 . Add egg, sugar, salt, soup, milk, dry yeast and water to the flour.
Step 3 . .............
Step 4 . On the cutting board, use the rubbing method to initially knead the tendons.
Step 5 . Add the butter softened at room temperature (it can be chopped in advance), and then knead it until the tendon comes out. Its softness is the best if you can basically pull out the tendon like a gum film by hand. It doesn't matter if you almost do.
Step 6 . Then make dough.
Step 7 . For basic fermentation, the temperature should be kept between 28 ℃ and 40 ℃.
Step 8 . In winter, the basin in front of the steamer insulation cover must be covered with fresh-keeping film.
Step 9 . It takes about 2 hours to double and a half.
Step 10 . .........
Step 11 . ..........
Step 12 . Take out the prepared dough, put it on the cutting board, knead the dough, press the exhaust, and then roll it out with a rolling pin. The oval thick dough is folded twice. Each time, apply some oil at 10cm from the side of the dough in the direction of your hands. The resulting shape has a sense of hierarchy.
Step 13 . After rolling with a rolling pin again, sprinkle dried fruit evenly. Do not sprinkle it at 10cm from the inside. Leave room for modeling.
Step 14 . Use a knife to cut twice where the dried fruit is not scattered, in three slices.
Step 15 . Then stretch and weave it into a shape according to your own needs.
Step 16 . After knitting, shake and fold the dough from front to back, and put it into the mold for secondary hair raising for 40 minutes to 1 hour.
Step 17 . Put it into the mold for secondary firing for 40 minutes to 1 hour.
Step 18 . After the meat is ready, coat it with egg liquid, preheat it at 250 ℃ for 5 minutes, then turn it back to 200 ℃, and bake it in the oven for about 30 minutes.
Step 19 . Take out and air it for demoulding.
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