Wolfberry bread
Overview
The golden color of wolfberry is very exciting. It’s just that the food processor is very ineffective at processing a small amount of ingredients, so I don’t want to give up. I had an idea and put on the grinding cup that the food processor uses to beat dry powder. This thing can only handle a small amount of ingredients. However, beating is different from grinding powder. Beating dry powder is still ineffective. However, from the looks of it, it seems that the effect should be much better than that of a large cup. I can barely get wolfberry mud. Kneading, fermenting, dividing, shaping, baking. The small wolfberry bread comes out of the oven. Although it was left for a while during baking and the color is a little darker, the golden color under the skin still makes people fall in love with it. . .
Tags
Ingredients
Steps
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grams of wolfberry, 70 grams of water,
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Add 70 grams of water to wolfberry and soak for 1 hour
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Then pour it into the food processor together
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Beat into puree, take half
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Dough ingredients: 140g high-gluten flour, 5g caster sugar, 1/4 tsp salt, 1/2 tsp dry yeast, 10g milk powder, 12g whole eggs, 35g water, 8g butter
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Pour half of the wolfberry puree into a large bowl
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Knead into a uniform dough and add butter
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Continue kneading until the film is stretched
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Put it into a bowl and let it ferment until doubled in size
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Deflate the air, divide into 4 equal parts, roll into balls, and let rest for 10 minutes
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Gently press into a round cake with a diameter of about 8 cm, place on a baking sheet, and rest for 5 minutes
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Use scissors to cut 8 openings on the edge, and ferment for about 20 minutes
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Brush the surface with egg wash
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Stick with black sesame seeds
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Put in the oven, middle layer, heat up to 190 degrees, heat down to 160 degrees, bake for about 15 minutes
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Color the surface and come out of the oven
