Plum jam bread(li zi guo jiang mian bao )

Plum jam bread

Introduction:

"I've made a lot of jam these days. I put a large jar in a small bottle in the refrigerator and I can eat it for a long time! Looking at the sweet and bright jam, I want to make bread. This kind of bread is not difficult in shaping or filling. It's very suitable for novices and lazy people like me. The bread is soft and delicious, and the jam is sour and sweet. After a while, the skin is wrinkled. It's really soft! It's a rare nutritious breakfast with zero additives. "

Production steps:

Step 1: preparation materials: high gluten flour 310G, egg liquid 36g, dry yeast 3G, water 150g, butter 40g, sugar 35g, salt 3G

Step 2: put the dough material into the bread barrel except the butter

Step 3: check the dough after 20 minutes of mixing. When the dough is expanded, you can add butter

Step 4: add 40g softened butter and mix again for 20 minutes to make the dough smooth and elastic

Step 5: select the toaster fermentation function, ferment for 1 hour, ferment until 8 minutes full (you can also take it out and ferment it in a basin to twice the size)

Step 6: then take out the dough, divide it into six parts, roll it round, cover it with plastic film and relax for 15 minutes.

Step 7: after 15 minutes, roll the loose dough into a circle

Step 8: pack the right amount of jam

Step 9: wrap the mouth and round it again

Step 10: put it in the baking pan and ferment again to twice the size

Step 11: brush the surface with egg liquid and sprinkle with black sesame

Step 12: oven 180 degrees, middle up and down fire for 18 minutes.

Step 13: the baked jam bread looks plain and the effect of silk drawing is very good

Materials required:

High gluten flour: 310G

Sugar: 35g

Butter: 40g

Water: 150g

Dry yeast: 3G

Egg liquid: 36g

Salt: 3G

Black Sesame: right amount

Plum jam: right amount

Precautions: 1. Jam is easy to flow out, and the bottom must be pinched tightly. 2. The rolled green bodies are arranged inside, not too crowded, leaving room for secondary fermentation. 3. The flour of each brand has different water absorption, so the liquid should not be put in all at one time, and it should be added according to the actual situation. 4. Put the bread out of the oven into the fresh-keeping bag when it is slightly warm to keep the bread soft

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Li Zi Guo Jiang Mian Bao