In the season when the cherry is on the market, make a sweet and fragrant cherry bread, Russian sweet dough + fresh cherry + butter crispy sugar, watching the cherry red soup ooze out into the bread during the baking process. It is a kind of enjoyment, let alone the sweet and tempting taste of the house full of fragrance. This sweet dough is called Vatrushka. I found it on the Internet that it is a kind of bread in Eastern Europe. It is usually formed into an oblate shape with cheese or raisins and other fruits in the middle. Vatrushka is generally made of sweet dough, and also has non-sweet dough, usually with onion filling in the middle. The sweet dough of Vatrushka eats close to the well-known Danish rolls. This bread is very soft, because it penetrates into the cherry juice, the middle part of the entrance is instant, and the husband has been commented that the more delicious the bread. The dough is sticky. I added 4 tablespoons of flour to the original side. I used a chef's machine for about 20 minutes. If you have a handkerchief, you must have patience. This time I went back to Beijing and found that the domestic flour is not as absorbent as the US flour, so the domestic kitchen friends should reduce the amount of water according to their own flour characteristics. Even in the United States, different flour brands wash different amounts of water, so be sure to control the nature of your own flour. When preparing the mold, be sure to apply more oil, because the cherries are very sticky. I have a big idea. I didn't expect this. As a result, it took a lot of effort to clean the mold. The scene of cherry enucleation is scary, and it is best to stay away from the scene. Mold: The amount of a 9-inch live bottom circular mold is suitable for two 9-inch circular molds. It is recommended to reduce the number of people by half. Original party from: Natashaskitchen
Cherry goes nuclear. Wash the cherries and remove the stalks. Use the top of the chopsticks to smash down the side of the connecting stalk.
The core comes out from the bottom, so there is a complete denuclear cherry. According to this method, all the cherries are removed for nuclear use.
The oven is preheated to 360F (182C) and the grill is placed in the middle. The mold is smeared with oil.
In a medium bowl, heat the milk microwave oven to 120F (48C), pour 5 grams of dry yeast powder, mix well, let stand for 5-10 minutes, activate the yeast. Seeing that a lot of bubbles float on the surface of the milk and the volume increases, the yeast is activated.
In step 4, put 26 grams of sugar and 50 grams of medium powder, stir evenly, let stand for 30-45 minutes (room temperature is different at different times), until the batter is very inflated, move the bowl, the bubble will break and explain. (The state of the batter is more like a protein to be sent)
In the batter of step 5, add 1 egg, 26 grams of sugar, 1 tablespoon of melted butter, 1/2 teaspoon of salt, and 277 grams of medium flour.
I used the chef machine, hook-shaped head, stir the dough in the low speed at 1st speed, and then use the 2nd file to knead the dough for about 20 minutes. Also added 4 tablespoons more than 30 flours to the original side, the dough can be removed from the cylinder, and the film is smooth and elastic.
Cover the plastic wrap and let it shine at room temperature. It was sent at room temperature for 23 hours at room temperature. The dough is three times as large as the dough.
The dough is more sticky, the doughboard is sprinkled with some flour, the dough is vented, transferred to the chopping board, and divided into 2 parts (a total of 740 grams of my dough, divided into 370 grams), the dough is first processed, and the remaining dough is kept fresh. Membrane spare.
Divide 370 grams of dough into approximately 46 grams of a small dough, for a total of eight pieces. Place it in a round shape into the mold.
Use a hand or bowl bottom to flatten the round dough into a small bowl that is recessed in the middle and place the cherries in the middle. Spread 1/2 teaspoon of sugar evenly on each dough.
Cover the plastic wrap for two shots. Repeat the above steps for another piece of dough. The second hair I sent for 35 minutes at room temperature of 23 degrees. Until the dough is pressed, it does not rebound.
In the second round, you can make crispy sugar. Cut the chilled hard butter into small pieces, then mix all the ingredients of the crispy portion and knead the butter into granules of bean size by hand.
After the second hair is finished, brush the egg surface with the egg surface and brush the egg liquid on the cherry. Spread the crispy pieces evenly on the dough.
Into the oven, bake for 20-22 minutes until the bread surface is golden. Take it out and let it cool on the grill.
1, the fermentation time and the temperature of the room temperature, milk are related, according to their own experience. 2, when sprinkling sugar, you can sprinkle a little more on the cherry, so that you can see the golden bread shape.