I really haven't forgotten everyone, but I've been so busy recently that I can only take some dishes that save time to prepare and take time to communicate with netizens. Today is a good day off. While cleaning up the housework, I will make a sweet toast to make up for the gap during this period of time. I will thank my friends who like my rough works and share them with you!
I was particularly diligent today. I tidied up the kitchen at home and made it look much cleaner and brighter. When cleaning the freezer, I found some dried fruit foods that had not been touched for a long time and used them to make a "wine-stained dried fruit toast" Let's go!
Sweet toast with wine and dried fruits
By NealShields
Recipe Recommendations
- high-gluten flour 280 grams
- maltose 3 grams
- cold water 150ml
- salt 3 grams
- sugar 40 grams
- skim milk powder 20 grams
- butter 30 grams
- Heitigan 30 grams
- dried longan 25 grams
- fresh milk appropriate amount
- milk fragrance
- baking
- an hour
- ordinary
Steps for Sweet toast with wine and dried fruits
1
Main ingredients.
2
Dice the preserved apricots.
3
Then put it into a bowl with longan and dried raisins, pour in rum and soak.
4
Pour milk powder into the flour.
5
Pour sugar into the flour.
6
Pour salt into the flour.
7
Pour dry yeast into the flour and mix well.
8
Pour in the maltose.
9
Pour in the eggs and stir slightly.
10
Then combine the dough with cold water, stir the dough into a soft dough, and place it on the chopping board.
11
Keep pushing and kneading with your palm to fully blend the dough, water, and eggs until the dough is kneaded until it is smooth, delicate, moist and strong. It takes about 10-15 minutes.
12
After kneading the dough until smooth, press the kneaded dough flat on the chopping board.
13
Top with chopped butter.
14
Fold the dough repeatedly with your hands and wrap it around the butter. This method is called the post-oil method.
15
At this time, fold and knead repeatedly back and forth until the dough and butter are completely kneaded until they merge, making the dough soft and strong. After kneading, the test method is to stretch the dough a little thin and place it on the palm of your hand with your fingers open to show a thin film shape.
16
After kneading the dough to form the tendons, press the dough flat with your palm, add the wine-soaked dried fruit. Drain the water before adding, and use absorbent paper to dry the wine on the dried fruit.
17
Then fold the dough and wrap the dried fruits, and fold and knead them repeatedly with your hands until the dried fruits are evenly distributed inside the dough.
18
After kneading the dough, place it in a steel basin.
19
Cover it with a wet towel and moisturize it for basic fermentation.
20
Keep the temperature between 28-35 degrees Celsius, ferment for about 40 minutes, and take out the dough when it has expanded to twice its size.
21
Place it on the chopping board and press it flat with your palms to vent, then let it soak for another 15 minutes.
22
After kneading, rub the dough into thick strips.
23
Fold it in half.
24
Then twist it into a twist shape.
25
Put in the mold.
26
Place the mold into an oven preheated by about 30 degrees for final fermentation.
27
When the dough expands to 8 minutes full in the mold, it can be baked.
28
Before baking, use a brush to coat the surface of the blank with a layer of fresh milk for uniform coloring.
29
.......
30
Set the preheated oven temperature to 170 degrees, place the baking sheet on the lower shelf of the oven, close the door, and bake for about 35-40 minutes until the bread surface turns golden yellow.
31
After cooling a little, you can reverse the mold. Place the baked bread on a drying rack, dry it until the temperature is still warm, and store it in a preservation bag. When eating, take it out and slice it. At this point, all operations are completed.Sweet toast with wine and dried fruits Make Tips
1. For this type of bread, the key lies in the dough preparation; it must be kneaded to the full development stage so that the gluten strength is fully realized for a good texture.
2. Brushing with milk is recommended to achieve a golden-red hue and a richer milky aroma, as a color that is too light indicates insufficient fragrance. Check the baking progress after 30 minutes; if the color is insufficient, the temperature can be appropriately raised to 200°C to achieve the ideal color. Conversely, cover the top or leave a 2-centimeter gap in the oven door.
3. The baking process should be continuous; it is best not to open the oven door arbitrarily before the 20-minute mark.