Sea Buckthorn Sweet Bread

Overview

When I was baking the Sea Buckthorn Sweetheart Cake, I thought about what would happen if I put sea buckthorn gummy candy into the bread? I found Teacher Meng's bread, sea buckthorn juice as dough, and sea buckthorn gummy as filling. I wanted to pack as much gummy candies as possible, but I was afraid that too much sugar would make it too sweet, so I ended up packing only two candies to make it a mini version. If you only eat two candies on a piece of bread, it won't be too sweet to bite your teeth. After rolling each layer, tuck the seam tightly, hoping to seal the joint tightly and prevent the fondant from melting and overflowing during baking. There was still some miscalculation. The fudge melted and expanded during baking, and eventually the weak spots in the dough were stretched and overflowed. After taking it out, I checked the results. One was intact, one was slightly leaky, and the other two were probably drained and became hollow, right? I really want to break it open while it's hot, but I don't dare. The fudge must be very hot and it will flow everywhere. Finally, let it cool down, and cut the only intact piece. The fudge melted, expanded, and settled as it cooled, leaving a hole in the heart of the bread. . . .

Tags

• baking
• little fresh
• breakfast
• afternoon tea
• summer recipes
• autumn recipes
• students
• butter
• coconut
• each piece of sea buckthorn juice
• egg liquid
• high gluten flour
• sea buckthorn gummy
• whole eggs
• dry yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Dough: 125 grams of high-gluten flour, 20 grams of fine sugar, 1/8 teaspoon of salt, 1/2 teaspoon of dry yeast, 27 grams of whole eggs, 50 grams of sea buckthorn juice each, 7 grams of butter. Ingredients: 8 sea buckthorn gummies, appropriate amount of egg liquid, and a little shredded coconut.

   

2. 2 Pour the dough ingredients except butter into the bread machine and start the dough mixing process.

   

3. 3 Beat until smooth, add butter and continue beating.

   

4. 4 to pull out the film.

   

5. 5 Place in a large bowl and let ferment in a warm place.

   

6. 6 The dough has doubled in size,

   

7. 7 Deflate, cut into quarters, roll into balls, and rest for 15 minutes.

   

8. 8 Roll into an oval and place fondant on one end.

   

9. 9 While rolling up, press the seam tightly.

   

10. 10 Roll it into an olive shape, seal it downwards, place it in a baking pan, and ferment for about 1 hour.

    

11. 11 Let the dough double in size, brush the surface with egg wash and sprinkle with coconut.

    

12. 12 Put in the oven, middle layer, heat up and down, 180 degrees, bake for about 15 minutes,

    

13. 13 The surface is golden brown and comes out of the oven.