Longan wine-flavored bread

Overview

There is no dried longan, only dried longan. So the longan flesh of the dried longan was peeled off and used as dried longan. Rice wine without salt? Rice wine is glutinous rice wine, and glutinous rice wine is rice wine. This is how we have always understood these two things. I have never heard of mash with added salt. Teacher Meng specifically stated that the rice wine without salt would be different from the rice wine he understands? No matter what it is, just treat it as mash. There happened to be a jar on top of the cabinet. The rice wine used to soak the longan meat will probably not contain rice grains, so use water. feel. . . . Not bad. Not much wine aroma.

Tags

• baking
• children
• bread
• breakfast
• lunch
• butter
• fresh milk
• high gluten flour
• instant oatmeal
• longan meat
• rice wine
• dry yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Filling: 45g longan meat, 45g rice wine

   

2. 2 Soak longan meat in rice wine for one hour

   

3. 3 Drain and set aside

   

4. 4 Soup: 20 grams of instant oatmeal, 10 grams of high-gluten flour, 60 grams of water

   

5. 5 Pour the soup ingredients into the pot

   

6. 6 Mix well

   

7. 7 Cook over low heat until it forms a ball, remove from heat

   

8. 8 After cooling, seal with plastic wrap and refrigerate for 60 minutes

   

9. 9 Dough ingredients: 125g high-gluten flour, 7g fine sugar, 1/8 tsp salt, 1/2 tsp dry yeast, 60g fresh milk, 17g rice wine, 7g butter

   

10. 10 Pour half of the soup and the dough ingredients except butter into the bread bucket

    

11. 11 Mix the dough for 13 minutes,

    

12. 12 Add butter and mix again on dough cycle for 30 minutes

    

13. 13 into a dough that can pull out a thin film

    

14. 14 Basic fermentation until doubled in size

    

15. 15 Deflate, roll into a ball, and relax for 10 minutes

    

16. 16 Roll out into a 20X17 cm rectangle

    

17. 17 Spread the longan meat and flatten gently

    

18. 18 Roll into a cylinder, place on a baking sheet, and ferment for about 30 minutes

    

19. 19 Brush the surface with egg wash

    

20. 20 Make 7 cuts across the surface and continue to relax for 5 minutes

    

21. 21 Place in the oven, middle layer, heat to 190 degrees, lower heat to 160 degrees, bake for about 25 minutes

    

22. 22 Golden on the surface, out of the oven

    

23. 23 Slice after cooling