Fig bread
Introduction:
Production steps:
Step 1: put the medium ingredients in the toaster, 120g high gluten flour, 20g sugar, 4G yeast and 105g milk
Step 2: the fermentation is 2.5 times larger and looks a bit like a honeycomb.
Step 3: turn the toaster to let the medium material exhaust gas, stop and then add the main material (except butter)
Step 4: mix the dough evenly and add butter
Step 5: mix the material until the fermentation is 2.5 times larger.
Step 6: add the thick cut dried fig, start the toaster and mix well
Step 7: divide the dough into 6 equal parts and let it stand for 30 minutes
Step 8: roll each dough into strips
Step 9: wind the dough blank into a circle and put it in the paper holder
Step 10: ferment 2 times in a warm and wet place and coat with egg liquid
Step 11: bake in a 180 degree oven for 20 minutes
Step 12: take out the baked bread, coat it with honey, and let it cool to eat
Materials required:
GAOJIN powder: 250g
Egg: 50g
Milk: 105g
Sugar: 60g
Salt: 2G
Yeast: 4 g
Butter: 20g
Dried Fig: 60g
Honey: right amount
Surface egg liquid: appropriate amount
Note: dry steam fig before cutting
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: Original
Chinese PinYin : Wu Hua Guo Mian Bao
Fig bread
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