Italian sweet bread

1

Get ready for the material。

2

Put Chinese pasta material on a cook ' s machine and then mix it to dry powder。

3

The noodles were rounded into the bowl and the room fermented for about an hour。

4

Cutting small pieces of fermented Chinese pasta and removing butter and dried fruit from the main paste were added to the cook ' s mixer drum, opening the 1st chamber and turning the 3rd section。

5

Noodles are covered with soft butter, but they are covered with low-end butter, which is absorbed and then covered in two to three。

6

When the noodles are smoothed to a smooth state, they are added to the dried fruit, which is softed with a prior rum, so that they are essentially laced。

7

More dried fruit, manual rubbing, slightly rounded the face, in the oven。

8

COUSS FERMENTER CF-6000 WITH A TEMPERATURE OF 28 DEGREES AND A HUMIDITY OF 70 PER CENT, AND A LASAGNA FED INTO THE BASE FERMENTATION APPROXIMATELY TWICE THE SIZE。

9

The fermented pasta is removed, the exhaust is divided into four equals, with a round and awakening for 15 minutes。

10

The dough is rounded again and placed in a six-inch bread sheet。

11

CO-750A SMART OVEN, SELECTION OF THE FERMENTATION PROGRAM, SETTING OF 32 DEGREES AT TEMPERATURE, INCREASING HUMIDITY IN THE WATER TANK AND FERMENTING OF THE FACE TO APPROXIMATELY 1.5-2 TIMES THE SIZE OF THE FERMENTATION。

12

Prepare surface almond paste material, add sugar powder and almond powder to the protein, and mix it evenly and then load it in a flower bag。

13

The fermented noodles are removed, the almonds are put on the top of the almonds with a small amount of almond chips and cranberry。

14

COUSSCO-750A SMART OVEN, PREHEATED 180 DEGREES IN ADVANCE AND PRE-HEATED IN THE MIDDLE AND BAKED FOR ABOUT 35 MINUTES。

1. Due to the different water intake properties of flour, liquids are not added at all at once and the condition of the face group is adjusted as appropriate. 2 The dried fruit can be softed with rum one or two days in advance, added to the noodles, and baked with the water of dry fruit and the taste of bread. 3. The use of butter is relatively high and, when added, it can be manually assisted to make it easier to integrate. As butter prevents the fermentation of the noodles, it increases the use of yeasts, depending on the condition of the dough. Four, the almond paste is in the middle of the top of the lasagna, and as the bread swells, it melts slowly over the entire surface, not too much. 5. The temperature and time of the bakery shall be for participation only, adjusted according to the temperature performance of the ovens. When the bread is cooled, it can be kept in seals for about two days to eat, and when all the tastes are fully integrated, the smell of bread and the fragrance of the bread is better distributed。