Bread made of butterfly bean curd is a soft girl.
Prepare materials in advance:
30g of tofu, 250g of high-gluten flour, 30g of whole wheat flour, 30g of fine sugar, 4g of yeast, 3g of salt, 25g of butter, 35g of peanuts, 35g of dried cranberries and 0/80g of water.
Detailed practice:
1, butterfly tofu pudding soaked in hot water.
2. After the soaked butterfly bean water is cooled, filter it with a sieve.
3. Except dried cranberries, peanuts, salt and butter, other materials are put into the bread machine to select the dough making function.
4. After the flour is kneaded into dough, add salt and butter and knead until smooth.
5. Knead the dough into a complete stage and pull out the film.
6. Chop peanuts and dried cranberries.
7. Add peanuts and dried cranberries and stir for one minute.
8. Knead the dough round, cover it with plastic wrap and ferment it in the greenhouse (30-35? About) 50 minutes.
9. Poke a hole with your finger, and the concave hole will not retract or collapse, indicating that the dough is fermented.
10, take out the fermented dough, press and exhaust, which can make the pores of the finished bread more delicate and even.
1 1. After the air is exhausted, the dough continues to be rounded, and flour is sprinkled in the fermentation basket, and the dough is placed in the basket smoothly. (There is no fermented blue, you can put it directly in the baking tray. )
12, turn on the oven fermentation function, put a bowl of hot water and ferment for 40 minutes.
13. Put the fermented bread upside down on a golden baking tray and cut a cross with a blade.
14. preheat the oven in advance, fire at 200 degrees, 180 degrees, and bake for 30 minutes.