The belly fat in summer is too obvious, so I have been eating weight loss meals recently and made this red date bread for myself to eat at work. The red date bread gets more and more fragrant the more you chew it. It contains red dates, which is also very nourishing~

Although this red date bread is made directly, it is still very soft the next day. Because I added a lot of water, I need to use a little dry powder to prevent sticking during operation.

Red date bread

Ingredients: 180g high-gluten flour, 20g low-gluten flour, 40g old flour, 40g brown sugar, 3g salt, 2g dry yeast, 130g water grams, 20 grams of butter, 20 grams of cooked walnuts

Accessories: appropriate amount of red date filling

How to make red date bread

1. Prepare the red date filling in advance: Wash the red dates and soak them in boiling water for 12 hours. The next day, remove the core of the red dates and beat them into fine particles with a grinder. During the process, add a small amount of hot water to help beat and increase the moisture. You can also add it according to your own taste. Moderate amount of brown sugar.

2. Roast the walnuts at 150℃ until fragrant and set aside. Accurately weigh each ingredient.

3. Except butter, walnut kernels, and red date filling, mix other ingredients at once, knead at low speed to form a basic dough, then increase to medium speed and continue kneading; when the dough becomes smooth and has a certain elasticity, When a thick film can be drawn out, add butter; knead the butter into the dough at a slow speed. After the butter is completely absorbed, increase the speed to medium-high until it is fully expanded. Finally, knead the walnut kernels evenly into the dough.

4. Roll the dough into a round shape, place it in a large container, and cover it for the first fermentation; when the dough expands to 2-2.5 times its original size, dip your fingers in dry flour and poke holes on the surface of the dough. If it does not shrink or collapse, this state means fermentation is complete.

5. Move the dough to the chopping board, tap it with your palms to deflate the dough, divide it into two equal portions, fold the dough into a long strip, cover it and let it rest for 15-20 minutes.

6. Roll out the relaxed dough, turn it over, apply red date filling on 2/3 of the dough, roll it up from top to bottom, and apply gentle pressure when rolling to the end. Tighten the dough.

7. Place the shaped bread on a baking-resistant tarpaulin and cover it for final fermentation.

8. When the dough has expanded to twice its original size, lightly sprinkle flour on the surface of the bread and cut the bread with a blade.

9. Preheat the oven to 200℃ in advance, and place the baking pan on the middle and lower shelves to preheat it together; slide the decorated bread and the baking-resistant oilcloth onto the hot baking pan, and quickly close the oven door. Bake for about 15 minutes.

Tips for making the bread

1. Old noodles are mainly used to add flavor to the bread. You don’t have to add them if you don’t have them. The taste is just a little different and will not affect the fermentation and expansion of the bread. The recipe The other proportions remain unchanged and it’s OK if you don’t put the old noodles.

2. How to make old noodles: 50 grams of high-gluten flour, 1 gram of yeast powder, 1 gram of salt, 35 grams of water, mix into a smooth dough, refrigerate overnight (12 hours) to make old noodles. , you can use it according to the amount required for each recipe. If you make bread frequently, you can also make more at one time and freeze it for about 14 days.

3. The walnut kernels should be roasted at a low temperature, 150℃ is sufficient, for about 11-13 minutes. Just observe that oil slowly seeps out from the surface of the walnut kernels. Do not overbake. There will be a bitter taste.

4. The red date filling does not need to be too thin, so that the bread will have red date particles and a good texture.

5. It is recommended to dissolve the brown sugar in water first, because the brown sugar will have many hard small particles and will not dissolve easily.

6. During the kneading process, stop the machine at any time to check the status of the dough, and do not over-knead the dough.

7. Before filling, the lower end of the rolled out dough should be slightly wider than the upper part.

8. After the bread enters the oven, you can spray water mist into the oven several times, but be careful not to spray it on the heating pipe and bread.

Tips from the Healthy Eating Network website

Black fungus and red dates can be eaten together: Black fungus and red dates both have the effect of nourishing qi and blood. If the two foods are eaten together, they will be nourishing. It has the effect of activating yin and activating blood, nourishing qi and nourishing blood. Suitable for anemia, vertigo, tuberculosis, irregular menstruation, and menopausal syndrome.

Red dates and milk can be eaten together: porridge made from red dates and milk has the effects of replenishing deficiency, quenching thirst, moistening the large intestine, nourishing the heart, and relieving heat and toxins