Many girls like sweets, and my sister and cousin are no exception. On Saturday, the two sisters brought some bags of dried fruits and asked me to make some baked food for them. After their consent, I baked dried fruit bread for them first.
It's really not easy to satisfy the two sisters. It's difficult to serve choosers. People dare to eat anything they eat when they are used to eating well. Every time they ask me to cook something, they always compare them with those high-end ones. They are too strict on me, and even after spending a long time, they may not be able to please others! Sometimes when I get anxious, I ask them to find someone else to serve them. However, often it is always me who compromises through their pestering, hehe! Family trivia! Funny!
Let's introduce this big bread that can fool them into passing the test.
assorted dried fruit toast
Recipe Recommendations
- high-gluten flour 250 grams
- soup seed 80 grams
- eggs a
- fine sugar 50 grams
- salt 3 grams
- milk powder 20 grams
- qingshui 80ml
- butter 40 grams
- sweetening
- baking
- several hours
- ordinary
Steps for assorted dried fruit toast
1
Ingredients: 250 grams of high-gluten flour, 40 grams of assorted dried fruits (cranberries, blueberries, raisins, longan), 80 grams of soup seeds, about 55 grams of an egg, 50 grams of fine sugar, 3 grams of salt, 20 grams of milk powder, 80ml of water, 3 grams of active dry yeast, 40 grams of butter, a little rum. Soak the dried fruits with rum to soften and set aside (you can also soak them in water).
2
Add eggs, sugar, salt, soup seeds, milk, dry yeast and hydrate to mix well.
3
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4
Use the kneading method to initially knead the muscles on the chopping board.
5
Add butter softened at room temperature (which can be chopped beforehand), and then rub until the muscles are formed. The softness is best if you can basically pull out the muscles like chewing gum film with your hands, and it doesn't matter if you are close.
6
Then dough into dough.
7
For basic fermentation, the temperature should be maintained between 28 degrees and 40 degrees.
8
Be sure to cover the basin with plastic wrap before you can use a steamer to cover it in winter.
9
It takes about 2 hours to send it to two and a half times.
10
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11
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12
Take out the prepared dough, place it on a chopping board, knead it, press it and exhaust it, and then roll it out with a rolling pin. Fold the dough sheet twice, and apply it to the edge of the dough sheet 10 centimeters in the direction of your inner hand. Apply some oil to the place, so that the shape is layered.
13
Use a rolling pin to roll it out again and sprinkle it evenly. Don't sprinkle it 10 centimeters from the inside, leaving room for styling.
14
Use a knife to make two cuts on the unsprinkled dried fruit to form three slices.
15
Then stretch it as long as you need to weave it into a distinctive shape.
16
After weaving, shake and roll the dough sheets from front to back, put them into a mold for secondary tempering for 40 minutes to 1 hour.
17
Place it into a mold and perform secondary tempering for 40 minutes to 1 hour.
18
After boiling, apply egg liquid, preheat the furnace temperature at 250 degrees for 5 minutes, then turn back to 200 degrees, put the baking mold into the oven and bake for about 30 minutes.
19
Remove it and dry it for a while.