Brown sugar longan whole wheat bread

Overview

With whole wheat flour at home, the first thing I thought of was to make this bread. Jin Dawang’s recipe did not disappoint me (I added a little more brown sugar and reduced the butter a little). The brown sugar and longan are full of flavor. The most important thing is that you don’t need to knead it to the expansion stage required for ordinary bread. You only need to knead it smooth. You can do it by hand. It’s great!

Tags

• baking
• maternity
• healthy recipes
• anemia
• bread
• dinner with friends
• lunch
• brown sugar
• butter
• dried longan
• high gluten flour
• whole wheat flour
• yeast
• salt

Ingredients

Steps

1. 1 Soak the longan meat in warm water until soft

   

2. 2 Pour out the water in which the longan is soaked and drain the longan meat. Use 120g of water for soaking longan and pour it into brown sugar

   

3. 3 Heat it slightly to allow the brown sugar to melt completely, then let it cool and set aside

   

4. 4 Add all ingredients (except longan) into the basin

   

5. 5 After kneading it smooth, add longan and knead it again until smooth

   

6. 6 Cover with plastic wrap and ferment until about 2 times in size

   

7. 7 Cover with plastic wrap and ferment until about 2 times in size

   

8. 8 Take it out and knead it evenly to remove the air, divide it into 2 even portions, knead it into a ball and let it rest for 10 minutes

   

9. 9 Take a small ball and roll it into an oval shape

   

10. 10 Flatten the bottom, apply some water, and roll it up from top to bottom

    

11. 11 Tighten the mouth

    

12. 12 Once done, place on baking sheet to rise again

    

13. 13 Send to 2 times the size

    

14. 14 Use a razor blade to cut slits, sprinkle with flour, and place in a preheated oven at 180 degrees on the middle rack for about 20 minutes