325 grams of high gluten flour.
60 grams of fine sugar
Egg 1 with water * * * 185g.
6 grams whipped cream
Butter 16g
2.5g salt
4 grams of high-sugar tolerant dry yeast
32 grams of old noodles (excluding old noodles)
200 grams of dried yellow peach
Carya cathayensis 60g
If you can buy dried peaches, it is best to cut the dried peaches into cubes and soak them in water or red wine. If it is eaten with children, just soak it in water directly. Now knead the dough, and mix the high-gluten flour, fine sugar, eggs, water and light cream into a ball in advance for hydration. Mix the dough, add yeast and dough, then knead the dough on the cooking machine first, and then knead it at low speed. Check the state of the dough every three to five minutes. When the yeast is fully kneaded into dough and the dough is smooth, softened butter and salt can be added to continue kneading. Knead the dough at low speed when adding butter for the first time, and then turn to medium speed later. Finally, the kneaded dough is in such a state that it can be pulled out of the film, with holes, smooth edges and a few serrations. The dough is still tough and won't break when pulled. Rub it like this.
Then soak the soft and dry yellow peach to drain the water and pour it into the dough. Add pecans, or pecans, or walnuts if not. But few people are willing to bake incense in the oven in advance and add it when it is cold. Click here to knead at low speed first, then knead the dried fruit into the dough, and then knead at a slightly high speed to knead the dried fruit evenly. Because there is moisture in the dried yellow peach, it may not be easy to knead at first, so you can use a scraper to help. Just knead the dried fruit into the dough, and the temperature of the kneaded dough should not exceed 26? Then take out the dough and put it in the fermentation box so that the dough does not exceed 28? Fermentation at room temperature.
After fermenting for 45 minutes, turn the dough over. The dough is sticky. Sprinkle some flour on the surface Scrape the edge with a scraper first, and then buckle it backwards. Come out next. Try to keep the shape of the noodles unchanged when pouring them out. Trim it slightly with a scraper, and then fold one side in half to the middle. Tap the exhaust pipe again. If the dough sticks to your hands, you will get some powder on your hands. We need to take another photo of the exhaust. Then turn it from bottom to top.
Then put it back in the fermentation box. Cover the surface and continue to ferment for 30 minutes. Then check that there are some dried noodles on your fingers. When you gently press the dough, it will inevitably rebound slightly, indicating that it has been fermented. Then scrape the edge of the dough and pour it out. Grow out and try to keep the shape unchanged. Divide it into small dough of 30 grams each. If you think the dough is too small, it is very troublesome to divide it. It can also be divided into 40 grams or 50 grams. Don't make it so small. When everything is just right, round dough. Sure enough, the surface is smooth. Basically, after the last one is round, the first one can be plastic. If your dough sticks to your hands, cover the surface with a thin layer of powder. Then beat the dough with your hand to vent. Turn it over and fold the dough in half. Fold the exhaust in half before cleaning it. Then turn it over and fold it in half. Please exhaust again. Then knead the dough round. I turn it over and hold the bottom edge.
Then put it into a non-stick cupcake mold. If you don't have this mold, you can put it directly on the baking tray. It seems that some hot water should be put at the bottom, and the water temperature is. It seems that when the fermentation humidity should be kept at 80%, try not to exceed 85%. Then put the baking tray on the oven, but between 30 and 35? Ferment in the environment. Bigfoot is 1.5 times the original size. Need testing. Dip your finger. Press a pit, his pit. Wade recovered, which means you talked to him. 10 preheating oven. Preheat the oven 2 10 to catch fire? , fire 180? Preheat for ten to 15 minutes. When preheating, sprinkle some sugar on the dough surface, preferably a little granular. It seems that when the mold is put into the middle layer of the oven, it is still baked at this temperature for about ten minutes. Moreover, the bread baked in this way can better retain the moisture of the bread, and the baked bread will be softer. Take it out immediately after baking, shake the baking tray twice to shake out the hot air, and then put the red envelope on the grill to cool. A good bread is made by squeezing it to the side and then bouncing it back immediately. This bread is really super soft, and you can eat dried fruit in every bite. It is really delicious.