Composition:

300 grams of high gluten flour

Pitaya meat 160g

Eggs 1

Yeast 4g

Sugar 2g

Salt 2g

A 450g baking mould.

Steps:

1, mixed dough:

Press pitaya meat into mud, and mix all the materials evenly.

Ordinary yeast needs warm milk to melt and pour it in. High-sugar tolerant yeast can be poured directly. Yeast is not in direct contact with salt and sugar.

2. Fermentation:

Ferment to about twice the size, poke the hole with your finger dipped in flour, and don't retract. (Ferment in a warm place /38 degrees oven at room temperature for 30 minutes-about 1 hour)

3, plastic surgery:

Put on the kneading mat, knead as usual, sprinkle dry powder with gloves to help, divide into three equal parts and knead into a circle.

Take a piece, press it a few times to exhaust, and roll it into a wide strip. Pay attention to corner exhaust

After the two sides are folded in half, press, roll up from one end and put into the mold. Put the three in turn.

4. Fermentation:

Cover with plastic wrap and ferment until the mold is full.

Methods: The oven temperature was 38 degrees 1 hour (put a bowl of water); Or about 2 hours at room temperature (depending on the state, supplemented by time, you can extend it a little if it is not enough, but don't send it)

5, baking:

After the oven is preheated, the middle and lower floors are heated up and down 170 degrees for 30 minutes. Cover the tin foil with a little color (about 10 minutes to prevent excessive discoloration). Take it out and let it cool.