Dried fruit toast

1

Raw material figure 1: Dry material.

2

Raw material figure 2: Wet material.

3

Picture 3 of raw materials: Dried fruits soaked in wine.

4

Mix all ingredients except the dried fruits, knead the film with the machine, and then add the dried fruits and knead evenly at low speed.

5

Kneaded dough.

6

Basic fermentation in warm and humid places.

7

After the fermentation is over, exhaust and divide it into 600 grams and 280 grams, and round and relax.

8

Divide the rest equally into 4 portions and place them directly into paper cups for secondary fermentation.

9

Put 600 grams and 280 grams of beef tongue rolls into toast boxes for secondary fermentation.

10

Fermented toast until 9 minutes full, cover and place into oven.

11

Preheat oven at 120 degrees and bake for 45 minutes.

12

Ferment the cup bread until full, brush the egg mixture in the oven at 110 ° C, and bake for 18 minutes.

13

Group photo of large and small toast.

14

One of the slices.

15

Slice photo 2.

16

Slice photo 3.

17

It's delicious when you tear it apart!

1. High-gluten flour needs to be sifted before use. 2. Adjust the baking temperature and time as appropriate. 3. Grease the toast pan regardless of whether it is non-stick; this can extend the pan's service life. Additionally, wait for the pan to cool naturally before washing it with a soft cloth. 4. Xiaoxiong used dried fruits soaked in golden rum: 50g of Sun-Maid raisins, 50g of dried figs, and 50g of dried cranberries. If you don't have these, you can replace them with other dried fruits. Personally, I feel the amount of dried fruit can be increased by another 50g. 5. The dried fruits should be soaked for at least one night. Xiaoxiong soaked the fruits for a week; the longer the soaking time, the better the flavor! 6. The rum loses its harsh alcoholic taste and retains only its fragrance after high heat. It is a very delicious bread.