Wine stained dried fruit sweet toast
I really haven't forgotten you. I'm just too busy recently. I can only take some time-saving dishes to communicate with netizens. Today is just a day off. In addition to cleaning up the housework, I made a sweet toast to make up for the gap in this period of time, so as to thank those friends who like my rough works and share them with you!Today, I am very diligent. I cleaned up the kitchen at home. It looks much cleaner and brighter. When I cleaned the freezer, I found some dried fruit foods that have not been moved for a long time. Let's use them to make a "wine stained dried fruit toast"!1. The key to this kind of bread lies in the making of dough. It must be kneaded to the full stage to fully show its strength and taste.2. It is better to apply milk slurry to achieve the golden red effect. The milk fragrance will be more rich, the color is too light, and the aroma is not enough. When baking for 30 minutes, check the heat. If the color is not enough, properly raise the temperature to 200 degrees to make it color to the desired color. On the contrary, add a cover on it, or leave a gap of two centimeters in the furnace door.3. Baking should be done at one go. It's best not to open the furnace door at will 20 minutes ago.
Step 1 . Main ingredients.
Step 2 . Dice the apricot breast.
Step 3 . Then put the longan and raisin into a bowl and soak in rum.
Step 4 . Pour milk powder into the flour.
Step 5 . Pour sugar into the flour.
Step 6 . Pour salt into the flour.
Step 7 . Pour dry yeast into the flour and mix well.
Step 8 . Pour in maltose.
Step 9 . Pour in the eggs and stir gently.
Step 10 . Then mix the noodles with cold water, stir them into soft dough, and put them on the chopping board.
Step 11 . Push, rub and press with the palm of your hand constantly to make the flour, water and eggs fully integrate until the dough is kneaded until smooth, delicate, moist and strong, which takes about 10-15 minutes.
Step 12 . After kneading the dough until smooth, press the kneaded dough flat on the chopping board.
Step 13 . Top with chopped butter.
Step 14 . Fold the dough repeatedly and wrap the butter with your hand. This method is called post oiling method.
Step 15 . At this time, fold and knead repeatedly back and forth until the flour and butter are completely kneaded until they are blended, so that the dough is soft and full of strength. After kneading, the detection method is to stretch the dough a little and put it on the palm with five fingers open, which can show a thin film.
Step 16 . After kneading the dough, flatten it with your palm, and put it into the dried fruit with wine stains. Drain the water before putting the dried fruit, and suck the wine on the dried fruit with absorbent paper.
Step 17 . Then fold the dough and wrap the dried fruit, fold and knead repeatedly with your hands until the dried fruit is evenly distributed inside the dough.
Step 18 . Knead the dough and put it into a steel basin.
Step 19 . Cover it with a wet towel for moisturizing and basic fermentation.
Step 20 . The temperature should be controlled between 28-35 ℃, ferment for about 40 minutes, and take out when the dough expands to twice the size.
Step 21 . Put it on the cutting board and press it flat with your palm to exhaust, and then massage it for another 15 minutes.
Step 22 . After hair, rub the dough into thick strips.
Step 23 . Half off.
Step 24 . Then twist it into a fried dough twist shape.
Step 25 . Put in the mold.
Step 26 . Put the mold into the oven preheated for about 30 degrees in advance and make the final fermentation.
Step 27 . When the bread blank expands to 8 minutes in the mold, it can be baked.
Step 28 . Before baking, apply a layer of fresh milk on the surface of the blank with a brush to ensure uniform coloring.
Step 29 . .......
Step 30 . Set the preheated oven temperature at 170 degrees above and below the fire, put the baking pan into the middle and lower shelves of the oven, close the oven door, bake for about 35-40 minutes, and then the bread surface is golden yellow.
Step 31 . After a little cooling, the mold can be inverted. Put the baked bread on the drying rack. When the temperature is still warm, seal it with a fresh-keeping bag and store it. When eating, take it out and slice it. This completes the operation.
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