Bread machine version dry fruit carrot wheat bread

Bread machine version dry fruit carrot wheat bread

Introduction:

"I prefer to eat all kinds of food. I don't see any fresh wheat kernels on the market, so I buy some to go home. The whole grain of wheat kernels belongs to rough processed food, and the vitamins, minerals, dietary fiber and other nutrients will be retained more. Add it to bread, not only increase the nutrition of bread, but also make bread more chewy. I also like to eat all kinds of dried fruits and dried fruits. Raisins and cranberries are my favorite dried fruits. Cranberries are sweet and sour. Besides being delicious, cranberry also has high nutritional value. If it contains VC, flavonoids and other antioxidant substances and rich pectin, these nutrients have a good role in promoting human health. And from the perspective of traditional Chinese medicine health, eating red in summer is good for heart health. This production is completed by the Mitsubishi dl-t13 bread maker. The low sugar bread mode is selected. The whole process is completed by the bread maker. The fruit is added automatically, which is commonly known as one click type. It is quite convenient. "

Production steps:

Step 1: all raw materials: main ingredients: high gluten flour 300g, animal light cream 50g, ice water 100g, carrot 50g, white granulated sugar 25g, xylitol 8g, yeast 4G, salt free butter 25g, whole egg liquid 40g (egg), soup seed 85g, cranberry, raisin, wheat kernel, crushed almond and red bean

Step 2: put the liquid raw materials into the bread barrel in turn, water, light cream and egg liquid.

Step 3: 5. Pour in white granulated sugar and high gluten flour. Pour in the yeast.

Step 4: put all dried fruits and coarse grains into the fruit box, close the cover and turn on the power.

Step 5: rotate the button, select the low sugar bread mode, select the color for burning, select the weight of 750g, check the automatic fruit feed, and start (2 hours and 46 minutes);

Step 6: when the dough mixing process reaches 17 minutes, you can hear the sound of Carra, which is the sound of automatically adding fruit. Open the lid and add butter.

Step 7: when the countdown is 2 hours and 24 minutes, enter the fermentation stage;

Step 8: when the countdown is 50 minutes, enter the baking stage. Open the lid, brush a layer of egg, cover and continue to bake. After baking, there is a beep. A chubby bread will do.

Step 9: take out the bread barrel. The whole bread came out with a slight inversion. Although it's a little bit darker on the sides and bottom. But it's not like the bread crust baked by the bread machine.

Step 10: the whole bread is soft, especially at the top. Cut the bread after cooling, and the tissue is good.

Step 11: in the last enlarged picture, the organization is still good!

Step 12: eat soft and delicious, full of wheat flavor.

Materials required:

High gluten flour: 300g

Animal light cream: 50g

Ice water: 100g

Soup: 85g

Whole egg liquid: 40g

Carrot: 50g

White granulated sugar: 25g

Xylitol: 8g

Yeast: 4G

Salt free butter: 25g

Dried Cranberry: moderate

Wheat kernel: moderate amount

Raisins: moderate

Cooked red beans: moderate

Almond: right amount

Attention: Note: soup should be made in advance. Production method: 25g high powder and 100g water are mixed well and heated to a viscous paste. After cooling, cover with plastic film and refrigerate overnight. Use it the next day. Experience sharing: 1. All kinds of dried cranberries have different degrees of dryness and wetness. It's better to soak the dried cranberries one night in advance and use them after softening, so they taste better. 2. There are many brands of high gluten flour, and the amount of water can be adjusted according to the water absorption of flour. 3. After baking bread on the bread barrel, there is almost no bread crumbs. The anti sticking effect of this bread barrel is very good. 4. The function of automatically adding fruit is very easy to use. At the end of kneading, fruit material is added automatically, which not only does not affect the gluten of dough, but also avoids the dry fruit being crushed.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: milk flavor