Fig bread

Fig bread

Introduction:

Production steps:

Step 1: put the medium ingredients in the toaster, 120g high gluten flour, 20g sugar, 4G yeast and 105g milk

Step 2: the fermentation is 2.5 times larger and looks a bit like a honeycomb.

Step 3: turn the toaster to let the medium material exhaust gas, stop and then add the main material (except butter)

Step 4: mix the dough evenly and add butter

Step 5: mix the material until the fermentation is 2.5 times larger.

Step 6: add the thick cut dried fig, start the toaster and mix well

Step 7: divide the dough into 6 equal parts and let it stand for 30 minutes

Step 8: roll each dough into strips

Step 9: wind the dough blank into a circle and put it in the paper holder

Step 10: ferment 2 times in a warm and wet place and coat with egg liquid

Step 11: bake in a 180 degree oven for 20 minutes

Step 12: take out the baked bread, coat it with honey, and let it cool to eat

Materials required:

GAOJIN powder: 250g

Egg: 50g

Milk: 105g

Sugar: 60g

Salt: 2G

Yeast: 4 g

Butter: 20g

Dried Fig: 60g

Honey: right amount

Surface egg liquid: appropriate amount

Note: dry steam fig before cutting

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original