This one is very suitable for those who like to eat bread with jam. The bread itself is very soft, the exotic jam is very sweet and sour, and it can also chew the strange taste of melon seeds. Kiwi I use the green fruit of Zespri New Zealand kiwifruit, very delicious. Available in the kitchen market: Zespri Jia Pei New Zealand Kiwifruit (Golden Fruit) http://m.xiachufang.com/goods/4334/ Zespri Jia Pei New Zealand Kiwifruit (Green Fruit) http://m.xiachufang.com /goods/4823/
Prepare the materials.
Mix high-gluten flour, milk, white sugar, salt, dry yeast, simmer into a group and let stand for 15 minutes. This time I used a handkerchief. If you use a bread machine or a chef machine, you can omit the rest time.
Cut 2-3 kiwis into small pieces, put them into a pot, sprinkle 20g of sugar, and let stand. (I used 2, it turns out that some are less, it would be better to use 3)
At this point, we came back to the surface and found that after expanding to less than a point, we broke into the butter and reached the expansion stage (if you use a bread machine or a chef machine, you can not see this paragraph). This dough has a relatively large amount of water, and the handcuffs are quite technical.
After the simmering, the kiwifruit's sugar melted, let's lick the jam (the specific steps are omitted, jam you will always).
Fermented into 2 times larger dough.
Exhaust and let stand for 15 minutes. Split into 1cm thick.
Put on the jam.
Sprinkle with melon seeds.
Cut up and cut into 10 parts.
Place in a baking tray, cover with a damp cloth, and ferment at room temperature for about 30 minutes.
The oven is preheated to 180 degrees, and the decorative kiwi slices are placed on the dough and baked in the oven for about 35 minutes.