Textured kiwi jam bread
Overview
I wanted to find a bread to get rid of the remaining kiwi jam, so I happened to find a netted jam bread, and finally decided to make the original recipe into a large loaf to get rid of the kiwi jam at once. If you don’t have a mesh knife, it doesn’t matter. You can also use a knife to sew the incisions in the wrong direction, but it’s just a little more troublesome. If you cut at will, the cut will not be as beautiful as the reticulated knife after the slit is opened, but the effect of the reticulated pattern is still there. Bake until golden brown and it looks pretty good. . . .
Tags
Ingredients
Steps
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Dough: 200g high-gluten flour, 3g yeast, 1g salt, 38g caster sugar, 15g milk powder, 38g eggs, 90g milk, 20g butter. Filling: 150g kiwi jam
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Pour the dough ingredients except butter into the bread machine and start the dough mixing process.
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Stir into a smooth dough, add butter and continue mixing.
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The dough can pull out the film.
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Roll into a round shape and place in a large bowl for basic fermentation.
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The dough will double in size.
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Divide a 95g piece of dough, then divide the remaining dough into three equal parts, roll into balls, and rest for 15 minutes.
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Roll three identical pieces of dough into rounds.
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Place one slice in an 8-inch pizza pan, spread with half of the kiwi jam, and then place the second slice.
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Spread the remaining jam and top with the third piece of dough.
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Roll the 95 degree dough into an oval shape,
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Misplaced cutting seams,
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Pull it apart and place it on the dough, pinching the edges. Leave to ferment in a warm place.
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When the dough has doubled in size, brush the surface with egg wash.
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Put in the oven, middle layer, heat up and down at 170 degrees, and bake for about 25 minutes.
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The surface is golden brown and comes out of the oven.
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Unmold immediately.
