When fruit meets bread

When fruit meets bread

Introduction:

"It's rare for bakeries to buy fresh fruit bread. Why? Because the shelf life of fresh fruit bread is short, only a few stores with good sales will sell a small amount of one or two kinds of fruit bags. So if you want to eat sweet and sour fresh fruit bread, you'd better go to the kitchen by yourself. This season's blueberries and nectarines are on the market in large quantities, so you can choose seasonal fruits to make it into bread, when the fruit meets you The inside blueberry stuffing is automatically converted into jam after baking. The outside decoration is decorated with nectarine, blueberry and cranberry red and blue, which exudes the fruit's own luster. The appearance party likes it very much. I personally like to bake this bread for a little longer. It's fragrant outside and full of soft fruit inside. The taste is very rich. Nectarine is buttery peach. I think it's delicious. "

Production steps:

Step 1: put the bread materials other than butter into the bread machine in turn (salt and sugar separation), and start a "15 minutes" flour mixing process.

Step 2: after the end of the program, start a "15 minutes" dough mixing program. Add butter and knead until extended.

Step 3: let the mixed dough stand for a few minutes, then make a smooth dough by hand and prepare for fermentation.

Step 4: put on the lid and ferment for about 1 hour until the dough is 2-2.5 times larger. When fermenting, treat the fruit, wash the butter peach, slice, wash the blueberry, and dry the surface with kitchen paper.

Step 5: take out the fermented dough and divide it into two parts. Let the air out and relax (about 15 minutes).

Step 6: take one of them and roll it into a rectangle.

Step 7: then cut the left and right sides into equal strips.

Step 8: place the Yellow nectarine and blueberry in the middle for filling.

Step 9: alternate from top to bottom, one by one, and wrap the nectarine and blueberry completely inside.

Step 10: tighten after all intersections.

Step 11: garnish with blueberries and cranberries, and add buttered peach slices between the cracks. Room temperature fermentation 30-45 minutes, to twice the size.

Step 12: brush the egg liquid before entering the oven, preheat the oven, and bake in the middle layer at 180 degrees for 20 minutes.

Materials required:

Jinxiang high gluten flour 260g: 260g

Sugar: 45g

Salt: 3G

Yeast: 5g

Egg: 50g

Warm water: 50g

Pure milk: 50g

Softened butter: 35g

Blueberries: 1 box

Yellow nectarine: 3-4

Cranberry: moderate

Precautions: 1. Before rolling, the loose dough should be put on the oil paper for operation. It is very convenient to roll, cut and cross shape, so as to avoid deformation when moving to the baking tray. 2. After washing yellow nectarine and blueberry, wipe the excess water to keep dry. Too wet will affect the taste of bread. 3. Soak Cranberry in warm water and dry it before decoration, otherwise it will become dry and hard after baking. 4. Blueberries and buttery peaches can also be replaced with fruits that are not particularly watery.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other