Sweet jam bread, another delicious bread, once again included in the red leaf favorite bread series! The bread is soft and mellow, bite it up, and the sweetness of the jam is swept from the tip of the tongue. The feeling of wanting to stop, super temptation, super delicious, how? Do you want to try it? ???Before the novice, please see the tips! I always have a kitchen friend who asked me how to save bread. To be honest, I always thought it was a headache. Now I finally found a good way. If you want to know, please see the link in my next kitchen personal homepage, or Pay attention to my Sina Weibo http://m.weibo.cn/5277430755/4015365447091195?sourceType=sms&from=1068095010&wm=3333_1001★★ Recently discovered that other websites have the phenomenon of stealing kitchen recipes, here Expressed a deep hate. I reserve the right to pursue the use of my recipes, process drawings and texts, and my drawings without my consent.
In addition to the butter, all the dough materials are placed in the bread machine in turn, first put the liquid, and finally put the flour, dig the pit on the flour to bury the yeast, start the bread machine and noodles, and after 20 minutes, add the butter that has been softened beforehand. Continue to knead until the full stage, take out the cover wrap and ferment at room temperature, ferment until 1-5 times to twice as large, finger touch the flour, the jack dough does not retract, and the fermentation is completed.
The fermented dough was taken out and squeezed, and the average was divided into 6 equal portions, rounded, and the plastic wrap was allowed to stand at room temperature for 15 minutes.
Take out a dough, knead it into a small round cake, put a proper amount of jam, don't greedy to put too much, and easily flow out after the incision. The amount in the picture is a little more, and less is better! note! ! ! Try to use thick jam, otherwise a heat will turn into a liquid! (especially the jam that I made myself, it may not be thick enough)
Tighten the mouth like a bag of buns! Pinching! note! Keep your mouth tight! Pinch! Prevent the spread when the fermentation, the jam out! You can get some water on the edge of the dough, and the pinch will be firmer!
Close the mouth, press the flat, squat a little, and smash into a smaller round cake. The diameter is about 8 cm. Use a toothpick to mark the center point.
Use scissors to cut the average into four equal parts, leaving the position in the middle. Each cut is 1 cm from the center, and each cut is as far as possible. This cut will be more beautiful. If you are worried that the jam is exposed, you can also cut the mouth a little shorter. It is ok to be two centimeters from the center. You are free to go. Is it more tempting to jam the jam?
Cut out the same size of the mouth in the middle, and do the same, even, and equidistant.
After all the shapes are good, put them into the baking tray and separate the distance. It is best to use a non-stick baking tray. If not, be sure to spread the oil paper below. I use the three can 28*28 gold plate.
Put it into the oven for fermentation, the room temperature is low, you can put a baking tray under the baking tray, put a plate of warm water inside, replace it in the middle. Fermented to 1.5 times larger, remove the brush egg liquid, and sprinkle some white sesame in the middle.
Feed into the middle layer of the preheated 180 degree oven, fire up and down 175 degrees, bake for 13 minutes, observe the middle of the observation, color the satisfaction and cover the tin foil in time to prevent baking paste.
The soft and sweet jam package is out! Super delicious and delicious! Eat hot and carefully hot mouth, haha ~ while eating and drooling rhythm, hey you! Hey you! Want to eat? do it yourself! Haha~
Can not eat the bread, can be placed in the vacuum storage box, can effectively prevent the bread from drying, delaying the aging of the bread. Interested friends can click on the Taobao shop link: http://url.cn/2GbE24y, or Taobao search shop number: 68057999 Pro do my recipes have any questions, please add my baking qq group exchange discussion, group No.: 422498010 Please report it to your kitchen when you verify it. It is convenient to know the communication, thank you for your cooperation. Please pay attention to my Sina Weibo: http://weibo.com/u/5277430755
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1. Different flours have different water absorption in different seasons. The amount of milk is self-control. At the beginning, a small amount can be reserved, and the side is added until the appropriate one. 2. Each oven has different tempers. The temperature time is for reference only. Please master it yourself. 3. It is recommended that the machine and the surface, if the handcuffs, will be sticky at first, please stick to it. If you are in place, you will not stick to it naturally. If you want to eat a good taste of bread, you must be patient. 4. No whipped cream? Can be replaced with milk! Lose 5 to 10 grams, and be flexible in your own ha ~5. Be careful not to greedy the jam inside too much! The incision is easy to flow out! Try to use thick jam, otherwise a heat will turn into a liquid. It is best to use a non-stick baking tray. If not, be sure to spread the oil paper below. (Can I say that the jam that has been baked on the baking sheet has been scraped down by my hand? Don't laugh at me! What? You want to learn from me? Then you have to be careful, the baking tray just out of the oven is very Hot!) 6. The variety of jam is free, I like it, I use the yellow peach mango jam, it tastes great. If you don't like to put jam, you can also put bean paste, coconut and the like can be, in short, delicious love is king!