Red-tree red sugar toast

1

The red sugar goes with warm water, smooths and cools。

2

"Red dates for the garden go to the core and cut small particles with scissors。

3

The red sugar water and eggs are poured into the bread machine (20 per cent of the red sugar water is reserved, and if the group is unable to form in groups after five minutes, the amount of water is reduced by 10 per cent until sufficient water is added to the butter。

4

The flour is then poured into the top right corner and salted, a hole is dug in the middle of the flour, into the yeast, and then the powder is covered。

5

The start-up of the bakery and face program and the 15-minute face, which can be mixed with chopsticks at the start, will help the noodles to form early。

6

The meeting was suspended 15 minutes later, and a small section of the face was removed for inspection, which was already somewhat cramped。

7

LONG PRESS THE STARTER BUTTON, CHOOSE STANDARD MODEL 1, 750 G, LIGHT COLOR. THIS TIME I'M USING THE EASTINGER DL-T02 AND THE STANDARD MODE IS 2:58 MINUTES. PUT IT IN THE BUTTER, START THE BREAD MACHINE AGAIN, AND ALLOW THE BREAD MACHINE TO CONTINUE RUBBING ITS FACE FOR 20 MINUTES。

8

At 2:38 minutes, the bread opportunity sends the sound of a drop, reminding you of the dry fruit, and then the pre-prepared red date grain is inserted, allowing the bread machine to rub its face automatically for five minutes, and the laminate procedure is completed (at which point the bread machine shows a time frame of 2:33 minutes)。

9

The bakery works in a state that ends in the face and is covered in the face (40 minutes in total). At that time, the face was flexible and elastic, with very bright surfaces and no pits。

10

Pause the bread machine, put a little bit of oil on your hands, cut a little noodle with a knife, and pull it gently (with a smooth face when pulling). Test the facial state: The film needs to be thin and resilient, and if the film is punctured, the edge of the hole is smooth and round。

11

This is when the bread machine enters the fermentation phase for 52 minutes (1:41 minutes) and the machine is set to complete the fermentation once. In 50 minutes, we can check one of the lower lumps, fermenting to 2-2.5 times the size of the dough, poking a hole in the middle of the patch with a finger-tiped flour, which will be ready if it does not shrink and collapse immediately. (Some of the machines ferment at once, so that they can start to shape by rubbing their faces straight。

12

Between 1:41 and 1:40 there will be one minute of exhaust, after which the covered face will be removed, the air will be flattened out of the face of the face, divided into four equal rolls, and the protective membranes will go loose for five minutes。

13

With a scepter, the face of the face is formed into an elliptical shape, and the face of the face is folded by three folds, i.e., a top and a bottom。

14

And then the folded noodles rotate 90 degrees and grow their tongues。

15

Squeeze on the bottom of the thin, and roll from top to bottom into a cylindrical column, and squeeze it in tight。

16

A little water is sprayed with a canteen inside the bread machine。

17

Rounded cylinders are then placed in bread drums。

18

1:40 minutes to enter second fermentation, 57 minutes to 00:43 minutes. Two to two times the size of the fermented noodles should be observed in 40 to 45 minutes. If it's twice the size, but not yet the time for the baker to bake, we can stop the baker and adapt it directly to the baker; if the pasta finishes two rounds before the fermentation is done, we suspend the machine and use the remaining warm fermentation. (If the bread machine is badly coloured, it can be removed from a sheet of tin paper outside the bread barrel 15 or 20 minutes in advance, depending on the colour)。

19

When the bread is baked, the bread opportunity sends a sound of "drops" to you, so be careful to take out the bread bucket, pour the bread out and put it on the web, put it in a little warmth, put it in a bag and save it, and slice it when eating。

1. Make sure to familiarize yourself with your bread machine's mixing time and number of fermentations in advance. If the machine is set to start baking after only one fermentation, you can begin shaping as soon as the mixing is complete. If you are slow with shaping, you can repeatedly press the pause button to extend the time. 2. Ensure the flour is high-gluten flour and the yeast is active. Different seasons and brands of bread flour have different water absorption rates, so please adjust the liquid amount according to your specific flour. You can reserve 20g of brown sugar water and add it slowly. 3. Mixing time depends on the bread machine's power. Different machines have different mixing times, so it cannot be generalized. The Dongling DL-T02 I use has a mixing time of 40-45 minutes, so I mix for about 15 minutes in advance, and the machine has a built-in 25 minutes. 4. Bread machines have a small space and use side heating, so the edges and bottom of the baked bread will be colored quite dark, and the crust will be thick. There is a certain temperature difference in the baking temperature of the machine, so even if you choose "light color," it may still result in a large, thick crust. For those who experience this, you can wrap a layer of aluminum foil around the bread bucket, bake for about 15 minutes, then take it out. This can block part of the heat conduction and achieve a moderate color. 5. If you feel this bread loaf is too sweet, you can reduce the brown sugar to 45g, but it is not recommended to reduce it further, because the sweetness of brown sugar is not as high as that of white sugar.