Guozi toast

1

Put other ingredients in ingredient A except unsalted cream into a bread barrel in the order of liquid first and then solid, knead until smooth, then add butter and knead for 40 minutes for basic fermentation. Be careful not to place the yeast on the same side as the sugar and salt. Avoid dehydration and inactivation of the yeast. After fermentation is complete, cut the dough into two equal parts, round it, and relax for 10 minutes. Take one of the dough, roll it into a rectangular cake, turn it over, and sprinkle it with the squeezed fruit ingredients. Make sure the fruit ingredients are squeezed dry.

2

Take one of the dough, roll it into a rectangular cake, turn it over, and sprinkle it with the squeezed fruit ingredients. Make sure the fruit ingredients are squeezed dry.

3

Roll it from top to bottom, pinch the seams tightly, place the seams face down into the toast mold, then repeat the steps just now and place the other dough in parallel into the mold, cover with plastic wrap, and ferment for about 30-40 minutes.

4

Preheat the oven at 200 degrees 10 minutes in advance, place the lower layer at 200 degrees for baking for 30 minutes, remove the mold immediately after baking, and place it in a bag and store it when it cools to slightly below the temperature of your hand to prevent dehydration.

1. The fruit ingredients must be squeezed dry and drained thoroughly, otherwise the dough will become wet and sticky, affecting fermentation. Do not use too much fruit; the amount should not exceed 30% of the flour weight. 2. Raisins, dried cranberries, and lemon peel in a 2:2:1 ratio. If you do not have lemon peel, you can substitute it with orange peel. 3. If the surface reaches the desired color during baking, cover with foil to prevent over-browning. 4. Place the bread in a bag while it is still warm to effectively retain moisture. Freezing it can effectively delay staling. Reheat in the oven before eating; the texture will remain fresh.