27's baking diary -- blueberry wine raisin dry bread

27's baking diary -- blueberry wine raisin dry bread

Introduction:

"Yesterday's chocolate sponge cake ~ today I try to use it as the stuffing. I made this rum dry bread ~ the taste of crispy q is quite good!"

Production steps:

Step 1: prepare ingredients: bread crust: 125g high gluten flour, 25g low gluten flour, 20g sugar, 15g egg, 75g hot water, 15g butter, 6G milk powder, 1 / 4 teaspoon salt and 1 teaspoon dry yeast (5ml). Chocolate cake filling: chocolate sponge cake http://home.meishichina.com/recipe-148527.html ）90g, butter 15g, raisin 35g, blueberry wine 15g.

Step 2: make the dough http://home.meishichina.com/recipe-144065.html ）If you poke your finger down and don't bounce it up again, it means that you've made it. Remove the air from the fermented dough, knead it into a circle again, and ferment for 15 minutes.

Step 3: during the fermentation, we start to prepare the chocolate cake stuffing. Divide the chocolate sponge cake into small pieces, soften the butter, and soak the raisins in blueberry wine in advance. Mix all the ingredients together, mix well, knead into a ball and set aside.

Step 4: after 15 minutes, wrap the chocolate cake stuffing with dough and tighten it! Then, roll the dough into an oval shape with a rolling pin.

Step 5: cut the dough evenly with a knife, pay attention not to cut it off, leave a few centimeters at the beginning not to cut it off.

Step 6: start to roll the dough. The whole dough should be wrapped evenly. Pay attention to the fracture. Don't wrap it off. Wrap it neatly as far as possible.

Step 7: place the dough roll in a 6-inch round cake mold with the filling side facing up and put it into the oven for the third fermentation (please refer to http://home.meishichina.com/recipe-147624.html Step 11 here), 40-60 minutes, evenly brush a layer of egg liquid on the cake surface, and let it enter the preheated oven, middle layer, up and down Fire, 170 ℃, 25-30 minutes.

Step 8: ouch ~ 27 cut too ugly ~ sorry ~ en ~ ~ in a word, the bread with cake as filling has a unique taste ~ the crust is crisp and powerful, the filling is soft and q-elastic, which is quite good~

Materials required:

High gluten flour: 125g

Low gluten flour: 25g

Fine granulated sugar: 20g

Egg: 15g

Hot water: 75g

Butter: 15g

Milk powder: 6g

Salt: 1 / 4 teaspoon

Dry yeast: 1 teaspoon (5ml)

Chocolate sponge cake: 90g

Raisin: 35g

Blueberry wine: 15g

Note: 1, raisin can be replaced by any flavor of preserved fruit you like. 2. Blueberry wine can be changed into rum, or any other flavor of wine. If you don't like the taste of wine, you can change it into the same gram of water.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet