#ACA Baking Star Competition # Xinjiang Fruit Nut Lebar

2024-04-23 13:54:11 492

I have never connected Da Lieba with Xinjiang before. At first sight of this bread, I couldn't help but be taken aback. I quickly associate it with geographical relations and feel relieved< Br>

Details of ingredients

High gluten powder100 grams
Whole wheat flour16 grams
Fine sugar20 grams
Eggs30 grams
milk30 grams
butter9 grams
Dry yeast2 grams
salt1 gram
Raisins20 grams
Dried cranberries20 grams
Walnut kernel30 grams

Technique

difficultySimple
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make #ACA Baking Star Competition # Xinjiang Fruit Nut Lebar

1. Dough: 100g high gluten flour, 16g whole wheat flour, 20g fine sugar, 30g eggs, 30g milk, 9g butter, 2g dry yeast, 1g salt. Filling: 20g raisins, 20g dried cranberries, 30g walnut kernels
2. Pour the dough ingredients other than butter into the bread bucket,
3. Put the bread maker in and start the dough mixing program.
4. Stir until a uniform dough is formed, add butter, and mix the dough again.
5. Stir until a slightly thicker film can be pulled out.
6. Put it into a container and let it ferment.
7. The dough grows to twice its size,
8. Exhaust, round, and relax for 10 minutes.
9. Roll it into a rectangle,
10. Cover with nuts and dried fruits, leaving a small gap at one end.
11. Roll it up from the end covered with nuts, tighten it, and form a cylindrical shape.
12. Close the mouth downwards, place it in a baking tray, and finally ferment to 1.5 times the size.
13. Brush the surface with egg liquid and cut five diagonal edges to expose the nuts.
14. Place in the oven, middle layer, and heat 180 degrees up and down. Roast for about 30 minutes,
15. The surface is golden and ready to be fired.