food

condiments

High powder

170g

Whole wheat flour

60 grams

red wine

145g

Egg liquid

35g

sugar

30 grams

condiments

butter

25g

salt

2g

yeast

3g

Raisin tonic wine

20 grams

Guiyuangan

20 grams

dried fig

20 grams

walnut kernel

40 grams

step

1. Boil the red wine in the pot, turn off the fire and let it cool.

2. Cut raisins, dried longan and dried figs into small pieces for later use.

3. Soak the dried fruit in cold red wine for 2 hours.

4. Put the filtered red wine, egg liquid, sugar, salt, high flour and whole wheat flour. According to the principle of liquid before flour, put it into a bread bucket and put yeast on it.

5. Start the bread machine and knead the dough for 30 minutes.

6. Add dried fruit and flour for 2 minutes. You'd better add dried fruit to the back. I mean, I thought the dough was a little dry, so I added dried fruit. Later, the dough was mixed for too long, and the dried fruits were all broken, and the whole pulp could not be eaten. )

7. Add butter, and then start the kneading process (30 minutes) until the film comes out.

Fermented to twice the size.

8. Take out the exhaust and wake up 15 minutes.

Roll it out, add the walnut kernel, pinch it tightly, and roll it out again to make the peach kernels evenly distributed. (Dried fruits are best placed in this step)

9. Divide into 5 parts, ferment to twice the size, sprinkle with flour and cut patterns.

10. Preheat the oven to 180 degrees, in the middle layer, and fire it up and down for 25 minutes.

skill

1, the amount of red wine is adjusted according to the water absorption of flour. My dough contains a lot of water and is particularly sticky.

2. The eighth step is to put the dried fruit and walnut kernel together, so that it will not be smashed, and the whole dried fruit can be eaten, and the taste is better.