This bread was pressed for a long time before it finally came.
The bread made with sweet dried fruits and natural yeast dough not only tastes smooth and elastic, but also tastes very good.
It uses figs, raisins, berberries and walnuts. It is fragrant and sweet, and it is perfect for breakfast.
The dough has been made more than twice, half of which is used to make dried fruit bread, 1/4 is used to make ordinary bread, and 1/4 is wrapped in red bean paste and honey date buns. Natural yeast dough tastes good when steamed. Look at the steamed buns. Although they were not given any yeast, they were still white and fat. The color and texture were as beautiful as crystal steamed buns, and the taste was completely different from the steamed buns steamed with yeast.
In short, the pet of natural yeast is warmly loved by Big T and I, and we change the recipe to make pasta food. What will you do next time?
Walnut fruit bun
By ConorSmith
Recipe Recommendations
- water 200 g
- high-gluten flour 375 g
- dried figs 175 g
- raisins 50 g
- walnut several
Steps for Walnut fruit bun
1
Cut dried figs into 5 or 6 slices each.
2
Use a cooking machine to roughly mix water and flour at low speed to form a dough. Add natural yeast and stir on low speed for 3 minutes, then high speed for 5 minutes to create a smooth dough that pulls out a film like chewing gum.
3
Add figs, bergii and walnuts.
4
Stir well at low speed.
5
Place the dough in an oiled basin at room temperature, cover with a damp cloth, and ferment for the first time for 1 hour.
6
Fold twice and 30% off, and continue to ferment for 1 hour.
7
Divide the dough and shape it. Place on a baking sheet, loosely cover with a plastic bag, and place in the refrigerator, 8-12 hours.
8
After taking it out from the refrigerator, relax at room temperature for the last time, about 2 - 4 hours, until the dough will bounce immediately.
9
Preheat oven to maximum temperature. The surface of the bread is scratched. Spray water, push in the bread, and add a small plate of water to bake together. 220 degrees, 15 minutes, 180 degrees, 15 minutes. If you are making a whole loaf, adjust the baking time according to the situation.Walnut fruit bun Make Tips
1. See http://home.meishichina.com/space-298117-do-blog-id-184307.html2. These dried fruits are already very sweet and it is not recommended to give sugar. 3. The higher the sugar content, the darker the color will be on the surface of the bread, which is normal. When roasting, be careful not to have too dark the color, it will not look good. 4. The same dough, without fruit, I used it to make ordinary bread and wrapped it in red bean paste buns, which is equally good. The taste is completely different.