Family favorite yeast series: walnut fruit bag (fig, raisin, Berberis)(jia chong jiao mu xi lie he tao guo zi bao wu hua guo pu tao gan xiao bo )

Family favorite yeast series: walnut fruit bag (fig, raisin, Berberis)

Introduction:

"This bread has been pressed for a long time, and it's finally my turn. Bread made with sweet dried fruit and natural yeast dough is not only smooth and elastic, but also delicious. With figs, raisins, Berberis and walnuts, sweet, as a breakfast, but more appropriate. The dough was more than doubled. Half of it was used for dry fruit bread, 1 / 4 for ordinary bread, and 1 / 4 for red bean and jujube buns. Natural yeast dough, steamed, good taste. Look at that steamed bun. Although there is no yeast at all, it is still white and fat. Its color and texture are as beautiful as crystal steamed bun, and its taste is completely different from steamed bun with yeast. In a word, the natural yeast family is warmly loved by me and big T, and we have changed our recipe to make pasta. What will you do next time? "

Production steps:

Step 1: cut the dried figs into 5 or 6 pieces.

Step 2: mix flour and dough with low speed water. Add natural yeast and stir at low speed for 3 minutes, then at high speed for 5 minutes to make a smooth dough that can pull out the film like gum.

Step 3: add fig, Berberis and walnut.

Step 4: stir evenly at low speed.

Step 5: put the dough into an oiled basin at room temperature, cover with a damp cloth, and ferment for 1 hour for the first time.

Step 6: fold twice, fold three times, continue to ferment for 1 hour.

Step 7: divide and shape the dough. Put it on the baking tray, cover it loosely with a plastic bag and put it in the refrigerator for 8-12 hours.

Step 8: take it out of the refrigerator and relax it for the last time at room temperature for about 2-4 hours. When you gently press the ball below, it will pop up immediately.

Step 9: preheat the oven to the highest temperature. Scratch the bread. Spray the water, push in the bread and bake with a small plate of water. 220 degrees, 15 minutes, 180 degrees, 15 minutes. If you are making a whole loaf, adjust the baking time according to the situation.

Materials required:

Natural yeast: 250g

Water: 200g

High gluten flour: 375g

Dried Fig: 175g

Raisins: 50g

Berberis: 15g

Walnut: some

Note: 1. For natural yeast culture, please refer to: http://home.meishichina.com/space-298117-do-blog-id-184307.html2. These dried fruits are already very sweet. No more sugar is recommended. 3. The higher the sugar content, the darker the color of the surface of the bread. When baking, pay attention not to color too deep, it's not good-looking. 4. The same dough, no fruit, I used to make ordinary bread, wrapped with red bean buns, also good. The taste is totally different.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: Fruity

Chinese PinYin : Jia Chong Jiao Mu Xi Lie He Tao Guo Zi Bao Wu Hua Guo Pu Tao Gan Xiao Bo