The 15-hour refrigerated version of [Jam Hand-Teared Bread] without kneading until it forms a film

Overview

How to cook The 15-hour refrigerated version of [Jam Hand-Teared Bread] without kneading until it forms a film at home

Tags

• baking
• bread
• cranberry
• egg
• high gluten flour
• jam
• sesame
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Pour the milk into a small container and heat it slightly until it is warm (do not bring it to a boil, because yeast needs to be added. Too high a temperature will kill the yeast and lose its activity. It is enough to melt the yeast at the temperature of your hand)

   

2. 2 Pour the yeast into the warm milk and melt it to activate the activity of the yeast (it can also avoid uneven mixing of the yeast during the kneading process)

   

3. 3 Then pour the beaten egg liquid into the milk and mix well

   

4. 4 Pour the mixed liquid into the barrel of the bread machine, add flour, put aside the sugar and salt, start the kneading program and knead for 15 minutes until the dough is slightly smooth (there is no need to knead the mitt film or anything else, just knead it into a slightly smooth dough without dry powder, it will be a little sticky at this time)

   

5. 5 Take a large plate and put the dough in it, wrap it in plastic wrap and refrigerate it in the refrigerator overnight, about 13-15 hours (here it was made for about 15 hours)

   

6. 6 Take out the fermented dough the next day. It will be about 1.5 times the size before fermentation (check the gluten, the dough will become more tough, and it will be more elastic when you pull it with your hands)

   

7. 7 Take out the dough and deflate it without using too much force. Then divide the dough into 9 equal portions and roll them into balls (the portion size depends on the size of the baking pan. The baking pan here is smaller, so dividing it into 9 portions is just right). After dividing, wrap it in plastic wrap and let it rest in a warm place for 15-20 minutes

   

8. 8 Use a rolling pin to roll it into a round shape, spoon in an appropriate amount of jam, not too much to prevent it from seeping out during baking, and then add dried fruits

   

9. 9 Wrap it up, roll it into a round shape, make the remaining 8 portions in sequence, and place them neatly in the baking pan (the seam is down, the smooth side is up)

   

10. 10 Pour a plate of warm water into the lower rack of the oven, place a baking sheet with dough in the middle rack, and set the fermentation mode for 45 minutes (or cover the lid and leave it in a warm place to ferment)

    

11. 11 After the dough is fermented, brush a thin layer of egg wash on the surface and sprinkle with white sesame seeds (black sesame seeds are also acceptable, whatever)

    

12. 12 Preheat the oven to 160 degrees and bake on the middle shelf for 20 minutes (the temperature of the APPLE oven is relatively high, so you need to adjust it according to the temperament of your own oven)