Dried longan bread
Longan has a nice name called huanguiyuan. Fresh longan and dried longan are called longan. I don't know why they are so big; The bread is good to eat, but I regret that I used the wrong main character for the photo. It looks like a thief who steals food and doesn't wipe his mouth. I feel itchy when I see it. I always want to remove it. It's a bit like suffering from obsessive-compulsive disorder
Step 1 . Put the medium ingredients: 120g high flour, 100g milk, 20g sugar and 4g yeast in the toaster
Step 2 . The fermentation is 2.5 times larger and looks like a honeycomb
Step 3 . Turn the toaster to let the middle materials exhaust gas, and then add the main materials (except butter) after stopping
Step 4 . Mix the dough materials evenly and add butter
Step 5 . Mix until the material comes out of the film
Step 6 . Fermented 2.5 times and sprinkled with dried longan
Step 7 . Start the toaster to let the dough exhaust gas, and let it stand for 30 minutes
Step 8 . Divide the dough into 8 portions, flatten and let stand for 10 minutes
Step 9 . Put the dough in the baking tray
Step 10 . When the dough is fermented to 1.5 times, sweep some egg liquid on it
Step 11 . Preheat the oven at 200 degrees, put the baking tray in the middle of the oven, and turn the heat up and down 180 degrees
Step 12 . Bake the bread for about 20 minutes, then take it out and air it to room temperature
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