Dry sweet toast with wine(jiu zi guo gan tian tu si )

Dry sweet toast with wine

Introduction:

"I really haven't forgotten you, but I've been so busy recently that I can only take some time-saving dishes to communicate with netizens. Today is just the time to make up for the rest. After cleaning up the housework, I made a sweet toast to make up for the gap in this period of time, so as to thank my friends who like my rough works and share it with you! Today, I'm very diligent. I cleaned up the kitchen and it looks clean and bright. When I cleaned the freezer, I found some dried fruit food that hasn't been moved for a long time. I'll use it to make a "wine stained dried fruit toast."

Production steps:

Step 1: main ingredients.

Step 2: dice the preserved apricots.

Step 3: put the dried longan and raisin into a bowl, pour in rum and soak.

Step 4: pour milk powder into the flour.

Step 5: pour sugar into the flour.

Step 6: pour salt into the flour.

Step 7: pour dry yeast into flour and mix well.

Step 8: pour in maltose.

Step 9: pour in the eggs and stir slightly.

Step 10: then mix the dough with cold water, stir the dough into a soft dough, and put it on the chopping board.

Step 11: push and knead the dough with the palm to make the dough, water and eggs fully integrate, until the dough is smooth, delicate, moist and strong, which takes about 10-15 minutes.

Step 12: after kneading the dough until smooth, flatten the kneaded dough on the chopping board.

Step 13: put chopped butter on top.

Step 14: fold the dough repeatedly and wrap the butter by hand. This method is called back oil method.

Step 15: at this time, repeatedly fold and knead the dough back and forth until the dough and butter are completely blended to make the dough soft and full of strength. After kneading, the detection method is to stretch the dough slightly thin, put it on the palm and spread it with five fingers to show the film shape.

Step 16: knead the dough well, flatten the dough with the palm, put the dried fruit with wine stains, drain the water before putting the dried fruit, and use absorbent paper to absorb the wine on the dried fruit.

Step 17: fold the dough and wrap the dried fruit. Fold and knead it repeatedly until the dried fruit is evenly distributed inside the dough.

Step 18: knead the dough and put it into the steel basin.

Step 19: cover it with a wet towel for moisturizing and basic fermentation.

Step 20: keep the temperature between 28-35 ℃, ferment for about 40 minutes, and take out the dough when it is twice as big.

Step 21: put it on the chopping board, press it flat with the palm of your hand, and then blow it for 15 minutes.

Step 22: after the hair is curled, rub the dough into thick strips.

Step 23: fold in half.

Step 24: then twist into a twist.

Step 25: put in the mold.

Step 26: put the mold into the oven preheated about 30 degrees in advance to make the final fermentation.

Step 27: when the bread in the mold expands to 8 full, it can be baked.

Step 28: before baking, apply a layer of fresh milk on the surface of the blank with a brush to make the color uniform.

Step 29:

Step 30: set the temperature of the preheated oven at 170 degrees, put the baking tray into the middle and lower frame of the oven, close the door, bake for about 35-40 minutes, and the bread will come out when the surface is golden.

Step 31: after a little cooling, the mold can be inverted. Put the baked bread on the air rack. When the temperature is still over, seal it with a fresh-keeping bag. When eating, take out the slices. At this point, all operations are completed.

Materials required:

High gluten flour: 280g

Maltose: 3 G

Cold water: 150ml

Salt: 3 G

Active dry yeast: 3 G

Sugar: 40g

Skimmed milk powder: 20g

Small egg: 40g each

Butter: 30g (made by post oil method)

Preserved apricots: 50g

Black raisin: 30g

Dried longan: 25g

Rum: 25ml

Appropriate amount: fresh milk

Note: 1, this kind of bread, the key in the dough production, must knead to the complete stage, make it full display of muscle strength, good taste. 2. It is better to smear the milk slurry, which can achieve the golden red effect. The milk fragrance will be more intense, the color is too light, and the aroma is not enough. When baking for 30 minutes, you should check the fire. If the color is not enough, you can also appropriately raise the temperature to 200 degrees to make it reach the ideal color. On the contrary, you should add a covering on it, or leave a gap of two centimeters on the furnace door. 3. Baking should be done at one go. It's better not to open the door before 20 minutes.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Jiu Zi Guo Gan Tian Tu Si