Dragon fruit soft baguette

Overview

I have been making this kind of bread every day for the past few days, baking two loaves every day. Anyway, I can put it in the freezer and eat it on the go. I had a sudden idea that day and tried making one loaf using the red dragon fruit I had on hand and roughly mixed it with various ingredients. Hey, it was pretty good. Especially the color before baking is really amazing. The color after baking is a bit pale compared to before baking, haha, but if there is no comparison with the before baking, the finished product after baking is actually quite good in terms of color and taste, so I made it again today and determined the specific measurements for reference to the students who like it. I made it twice, once with all pitaya puree, and once with most of the pitaya puree and part of the milk. The final product is made entirely of pitaya puree and is slightly darker in color. You can adjust it according to your own preferences. If the dough is harder, the finished product will be harder. If the dough is slightly softer, the inside of the finished product will be slightly softer. The finished product picture below is also from both times.

Tags

• baking
• bread
• cake flour
• corn oil
• dragon fruit pulp
• ordinary flour
• sugar
• yeast
• salt

Ingredients

Steps

1. 1 Knead all the ingredients into a smooth and elastic dough, which can be slightly stretched, but does not need to be completely completed.

   

2. 2 Let the dough rise in a warm, moist place until doubled in size. (I make the noodles at noon and refrigerate them, then take them out to warm up when I get home at night and continue to make them double in size)

   

3. 3 Divide the dough into two parts, gently roll into a ball and let rest for 20 minutes.

   

4. 4 Take one portion and gently stretch it into an oval shape.

   

5. 5 Roll up the long side to seal, then twist slightly to make it longer.

   

6. 6 Cover with plastic wrap and let rise for 20 minutes, sift in flour and cut 3 or 4 slits with a sharp knife.

   

7. 7 Ferment again for about 20 minutes until 2-2.5 times the original size.

   

8. 8 Put it in the oven, 200 degrees for 15 minutes, then turn to 230 degrees for 5 minutes. If the color is too deep, cover it with tin foil. Let cool, cut into pieces and freeze immediately. Rewarm or lightly fry before eating.