Dry bread with germ and fruit(pei ya guo gan mian bao )

Dry bread with germ and fruit

Introduction:

"There has always been no market for coarse bread. This time, I'll make a cereal coated bread and enjoy it. Mr. Meng's formula can be changed according to his own mold and materials. The capacity of the mold is still under estimated. If 150 grams of flour is used, the mold may just be full. If you don't have a lid, take the lid of the corrugated toast box and press on a bowl to prevent the lid from being lifted by the dough. The final result is better than expected, and the more you look at it, the happier you are. As for whether anyone wants to eat, it doesn't matter. It's such a rich bread. Don't eat it. "

Production steps:

Step 1: dough

Step 2: pour flour, brown sugar, salt, water, dry yeast and milk powder into a large bowl

Step 3: stir until smooth, add butter

Step 4: continue to stir until the film is drawn

Step 5: add the germ and dried fruit, stir slowly

Step 6: put in a large bowl and cover with plastic wrap

Step 7: basic fermentation to 2 times the size

Step 8: exhaust, round and relax for 10 minutes

Step 9: roll it into a 23x15cm rectangle

Step 10: turn over and roll up

Step 11: Brush protein

Step 12: roll in the grain

Step 13: covered with grain

Step 14: put in the mold

Step 15: ferment to 9 minutes

Step 16: close the lid and press on the bowl

Step 17: put in the oven, middle and lower layer, heat up and down 190 degrees, bake for about 30 minutes

Step 18: release

Step 19: demould, cool and slice

Materials required:

GAOJIN powder: 200g

Brown sugar: 25g

Salt: 1 / 6 teaspoon

Water: 90g

Dry yeast: 1 / 2 teaspoon

Milk powder: 1 tablespoon

Butter: 10g

Germ: 20g

Raisins: 20g

Dried cherry: 20g

Protein: moderate amount

Comprehensive grain: 50g

Note: brown sugar need to be sifted into fine powder in advance, dried fruit can be replaced according to their own materials and preferences. If it's germinal germ, you can bake it at 150 ℃ for 10 minutes, then use it after cooling

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Pei Ya Guo Gan Mian Bao