Take the menu from 玮玮, the amount of material used is 1/3. (1) (the second act is 2/3, 2 bars)
All the materials except butter and nuts are put into the bread bucket, first liquid and then powder. On the 9th, 揉 10 minutes, too dry, not a group, add a little milk, add butter after the group, the total length is 30 minutes, stay in the bread barrel for fermentation for 1 hour. (The second time, the amount of 2/3, only increased the amount of whipped cream and butter, can be agglomerated)
Remove the dough and simmer it several times. Cover the plastic wrap for 10 minutes, prepare the walnuts and raisins, and raisins with kitchen paper to absorb moisture. Wake up the dough, knead into a large rectangular piece, spread the nuts, roll tightly, and put the ends into the bottom, put them into the baking tray, and make two rounds.
Fermented in the oven, put a pot of boiling water, the fermentation temperature is about 40 degrees, 2 times large to take out. 190 degree preheating oven. Cut the bag and brush the egg.
Into the oven, the middle layer for 35 minutes. For about 13-15 minutes, cover the tin foil. Bake it out and let it cool.
1, gold medal flour is more absorbent, need to increase the amount of liquid 2, baking temperature is reduced to 190 degrees, 35 minutes (the second time to do 190 degrees, 35min) (the third time, hot cut, found poor ignition , put it in the oven for 5 minutes, try it for the next 40 minutes.) 3, the bread is not crisp enough, dry humidity can be. Procedure No. 9: cold for the first 5 minutes, then heat and let stand for 5 minutes, then simmer for 20 minutes, ferment for 1 hour. Operation record: second time: doubled, only increased the amount of whipped cream and butter, the rest remains unchanged The taste is not as hard as the first time. Temperature 190, 35min for the third time: 2, whipping cream is 15g, replaced with milk powder 10g, milk 10g (the finished product is soft and not hard enough, it seems that the milk is added more) The temperature is unchanged at 190, the time is 35min, the heat is a little cold, and Add for 5 minutes, then bake for 2 minutes. Noodles: 9:5+5min, add butter, just heat the machine to melt the butter, and change to the 10th until the end of the fermentation. The fourth time: 2, according to the third step, the temperature is high, the fermentation time is a bit long, and it is excessive. The fifth time: 2, 3 small eggs 92g, light cream 85g (all the rest used Anjia's special thick), milk 82g, sugar 60g (remember to eliminate the powder next time), butter 52g (slightly, The remaining disappeared), the nuts used raisins and dried figs (to be eliminated) 80g each, walnuts 140g, figs first warm water soaked, and then diced. On the 10th, for the first time, add butter, then lick the second time, the third time for 10 minutes, carry out a round, cover the plastic wrap, fermenter 27 degrees, about 1.5h, 2 times the big hole does not retract, does not collapse, Take out the exhaust, 殇 10min, knead the cake into the filling, second, the oven to put hot water, about 40min, preheat 190 degrees, 13min, stamped tin foil, a total of 40min. The finished product is slightly softer. Change the cream next time, pay attention to the amount of liquid! Sixth time: 2, 3 small eggs 97g, whipped cream 76g (Ai Shichen), milk 80g, sugar powder 60g, butter 40g, salt 4g, yeast 6g, high powder 450g, raisin dried figs 80g each, walnut Ren 70g × 2.