Butternut dry bread(nai xiang guo gan mian bao )

Butternut dry bread

Introduction:

"The most important feature of the new dl-t13 stainless steel bread maker is the one button knob operation. The 3.5-inch large LCD screen looks better than hidden, and the menu is clear at a glance. The one button knob can easily turn 25 kinds of menus, add 100 and diefa to get 100 kinds of delicacies. For the first time, I tried its automatic filling function, so I made this kind of dry fruit bread. In order to achieve better texture, I first added 20 minutes of dough, and then added butter. I chose the standard bread procedure. I felt soft and satisfied with the organization. The dry fruit was evenly distributed, and I could make delicious bread at home easily. "

Production steps:

Step 1: Materials

Step 2: 1. Put the raw materials except butter into the barrel in the order of liquid powder yeast. Liquid: milk, egg, light cream

Step 3: Powder: sugar milk powder salt high gluten powder

Step 4: yeast: finally, dig a small hole in the high gluten flour and bury the yeast

Step 5: put the fruit into the fruit box (never worry about when to put the fruit again)

Step 6: first, select the start time of face blending function for 20 minutes

Step 7: after 20 minutes, make smooth dough, add softened butter, select standard bread - medium burn color - 900 grams - add fruit automatically, time display 2:40 minutes, start to make bread automatically

Step 8: after hearing the prompt sound, the result of the bread procedure is that the highest part of the finished bread is almost as high as the inner barrel, () at this time, if you feel that the color on the surface of the bread is a little light, you can first use the remaining temperature of the barrel to stew and make some color without opening the top cover.) finally, put forward the inner barrel to buckle the bread out to air

Step 9: delicious and healthy homemade dry fruit bread can be enjoyed!

Step 10: bottom

Step 11: Section

Step 12: slice

Materials required:

GAOJIN powder: 380g

Egg: 1

Cream: 100g

Milk: 130g

Yeast: 6 g

Sugar: 50g

Milk powder: 20g

Salt: 5g

Butter: 35g

Raisins: moderate

Prune Cranberry: moderate

Dried blueberry: moderate

Dried Kiwi fruit: moderate

Note: different seasons, different brands of bread flour have different water absorption, the specific amount of flour and liquid should be slightly adjusted according to the dough situation

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Guo Gan Mian Bao