Preserved fruit toast

Preserved fruit toast

Introduction:

"This toast is wrapped with all kinds of preserved fruits, which not only has milk flavor, but also has multiple taste experiences of sour and sweet. Another tip is that if we cut from the top of the bread, because the skin of the toast is harder than the inside, it will flatten the toast. You can try to cut from the corner, so that the support of the corner will not flatten the bread! "

Production steps:

Step 1: take 30 grams of flour, add 100 grams of water, put it in a small pot and stir evenly, then put it on a low heat. Heat it and stir until it becomes a batter, then leave the heat and let it cool. (heat it until you see that the grain is mushy.)

Step 2: put all the ingredients except butter into the bread maker in the order of egg, milk and water, then put salt and sugar in the two corners, then put flour, and finally put baking powder;

Step 3: turn on the bread maker and knead the dough until smooth, then add butter and knead until the expansion stage;

Step 4: knead the smooth dough and ferment it to twice the size (about 1 hour). Dip your fingers with some dry flour and poke a hole in the dough. It's better if the surrounding dough doesn't rebound or retract;

Step 5: put the fermented dough on the chopping board and knead the air in the dough (you can use a rolling pin to press the air out)

Step 6: divide the dough into 6 portions after exhausting thoroughly, and let it stand for about 15 minutes after rounding;

Step 7: clean all kinds of preserved fruits, drizzle the water, divide them into three parts, wrap them in the dough, seal them down

Step 8: roll the dough into long pieces in turn, and then roll them up to make the size, width and thickness of the dough as uniform as possible;

Step 9: put the rolled dough into the toast box (the space between the dough should be as even as possible);

Step 10: turn on the fermentation function of the oven, about 50 degrees. It takes about 40 minutes for the final fermentation. In order to maintain the temperature in the oven, spray some warm water into the oven;

Step 11: after 40 minutes, take out the toast box, preheat the oven to 200 degrees for 10 minutes, then adjust the oven to 190 degrees, put the toast box into the oven for another 40 minutes, and then take out the toast rack to cool until it is completely cool, slice and eat.

Step 12: complete

Materials required:

High gluten flour: 420g

Egg: 1

Milk: 250g

Butter: 30g

Sugar: 50g

Salt: 3 G

Low gluten flour: 100g

Preserved fruit: 50g

Yeast: 8g

Water: 100g

Precautions: 1. Knead the dough to the stage of complete expansion, so that the toast can be soft enough; 2. Dip some dry flour in the hand to poke a hole in the dough, the rebound of the surrounding dough is not good, and the shrinkage of the surrounding dough is hair.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet