When cherry meets kiwifruit: colorful fruit toast

When cherry meets kiwifruit: colorful fruit toast

Introduction:

"When the cherry meets the kiwi fruit, it tastes like a perfect match, but thanks to the manufacturers of preserved fruit, the two kinds of fruits with different tastes are almost the same. It's just like a couple with different personalities get married by mistake. After a long time, either you compromise or I commission them. If both sides run in well, they can live on. Of course, there are exceptions. The exceptions are just one shot and two scattered! I'm a little wordy today. The process of writing is very detailed. I hope the people who read it will not be bored. This kind of mixed fruit toast is a Chinese style

Production steps:

Step 1: shred the cherry and kiwifruit, soak in glutinous rice wine for 1 hour, drain and set aside (for similar taste, please remove the seeded part of kiwifruit)

Step 2: put the milk and yeast in the bread maker to mix and dissolve, and wait for 5 minutes

Step 3: put the flour into the toaster, stir it smooth and ferment

Step 4: ferment to 2.5 times the size in the toaster

Step 5: tear the dough into small pieces

Step 6: add the main material again

Step 7: repeatedly beat the dough about 3 times in the first 20 minutes of the dough bar until the film can rise

Step 8: add the cherry and kiwi and mix well

Step 9: cover the plastic wrap and put it in the refrigerator to ferment 2.5 times, insert the finger and do not retract

Step 10: take out the dough, exhaust and warm it up

Step 11: divide into 3 equal parts and relax

Step 12: take a portion of the dough and spread it into slices

Step 13: fold in half. Relaxation

Step 14: spread the flour stick into a rectangle

Step 15: roll it into a cylinder, put it in the toast mold, cover it with preservative paper and put it in the refrigerator for fermentation

Step 16: ferment until 7 minutes full, take out and rewarm, coat with egg paste and salad oil. Bake at 180 degrees for 35 minutes. Bake for about 10 minutes, cover with tin foil to prevent over coloring.

Step 17: get out of the oven! Drop a few times to release the mold.

Step 18: I like to eat it in small pieces. When the cherry meets the kiwi, the delicious colorful fruit toast comes out!

Materials required:

High powder: 175

Milk: 30g

Yeast: 4 g

Sugar: 25g

Salt: 3 G

Whole egg liquid: 30g

Candied fruit: 45g

Preserved kiwi fruit: 45g

Butter: 30g

Egg liquid and salad oil mixture: appropriate amount

Glutinous rice wine: moderate

Note: each person to buy high water absorption powder are different, liquid materials do not pour in all of a sudden, please increase or decrease according to the situation

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet and sour