Dip the cherry jam and cherry fruit into the dough, full of fruity bread.
All materials except butter cherry fruit are mixed evenly and expanded to the point. Add butter and continue to the full stage of pulling out the film.
Sour cherries (slightly boiled with sugar and water, let cool), dipped in water, cut into small pieces, and put in the dough.
This is the state of good base fermentation.
The dough was divided into 5 parts and the exhaust was rounded and slack.
Take a dough and pry it down from the bottom.
Then open to the upper left corner.
Finally, pry open to the upper right corner to give the dough a uniform three corners. The middle part is covered with cherry jam.
Pull up the first corner.
Pull up the second corner, fold it inward, press it against the first foot, and close the mouth down under the dough.
Pull up the third corner and fold it inside to press it over the second corner.
Finally, fold the first corner, press it on the third corner, and wrap it tightly. Finish the dough, paying the tail of the corner down and pressing it under the dough (otherwise the fermentation will burst)
The remaining dough is shaped well, coded on a baking sheet, and the surface is sifted with flour. The warm and humid place is finally fermented.
At the end of the fermentation, preheat the oven at 180 ° C for 18-20 minutes.
1. The room temperature is high in summer, and the milk of the dough is refrigerated. The dough can be fermented at room temperature or refrigerated. Low temperature overnight refrigerated fermentation is recommended. Long-term fermentation can fully induce the aroma of the flour, and it is not easy to ferment excessively. 2. The middle part of the baked bread does not have so much jam, and it is added later.