Dragon fruit ricotta bow bread

Overview

The New Year is coming, what should you give to your family? If you haven’t thought about it yet, then come and learn with me. I believe your family will like this beautiful and cute bow bread very much~~~

Tags

• baking
• breakfast
• butter
• egg
• high gluten flour
• high gluten flour decoration
• low gluten flour
• milk powder
• peel whey juice
• rye flour
• white sugar
• yeast
• salt

Ingredients

Steps

1. 1 Prepare the ingredients and make the polish in advance.

   

2. 2 Make peel and whey juice in advance: cut the peel of red dragon fruit into small pieces, filter the whey from homemade yogurt, and put it into a food processor to squeeze the juice.

   

3. 3 Next, make the Polish seeds: put 138 grams of peel whey juice (you can also use 120 grams of water or milk), 120 grams of high-gluten flour and 1.2 grams of yeast in a basin.

   

4. 4 Stir evenly with chopsticks, cover with plastic wrap and ferment in a warm and humid place; you can also make it the night before, refrigerate it overnight to ferment, and take it out in the morning for use.

   

5. 5 Ferment until the volume increases significantly and there are many bubbles on the surface. When picked up, the inside is filled with pores and long strings.

   

6. 6 Put all the ingredients of the main dough except butter and Polish dough into the bread machine and mix evenly, then start kneading; you can also replace the peel whey juice with 100 grams of water or milk.

   

7. 7 After kneading, add softened butter and continue.

   

8. 8 This kind of bread does not require kneading out the membrane. You can also grab a piece of dough and stretch out the elastic membrane.

   

9. 9 After kneading, there is no need to ferment. Divide the dough directly into 18 small pieces, roll them into balls, cover them with plastic wrap, and let them rest for 10 to 15 minutes. Place the remaining 10 pieces of dough on another baking sheet.

   

10. 10 Take a piece of dough, roll it into a round piece, use a spatula to cut it into the shape as shown below, into 7 pieces, 6 large and 1 small.

    

11. 11 Work on the right side first: lift up the No. 2 dough piece and fold it to the left, then bring the No. 1 and No. 3 dough pieces together toward the middle, and gently pinch the sharp corners; as shown in the picture.

    

12. 12 Then place the folded No. 2 dough piece flat on top of the No. 1 and No. 3 dough pieces, and half of the bow is ready.

    

13. 13 Follow the same method to make the left half of the bow.

    

14. 14 The bows on both sides are done. Finally, take the No. 4 small dough piece and fold it down.

    

15. 15 Pinch the cinch tightly on the back, and a beautiful bow is ready. It looks complicated, but in fact, as long as you make some gestures, you will find it very simple. If you don't believe me, give it a try.

    

16. 16 Place them in a non-stick baking pan one by one, and place them in a warm and humid place to ferment; this type of bread does not need to ferment to double in size, it only needs to rise to double or a little more than double.

    

17. 17 Take out the baking pan, sift a little dry powder on the surface, and make two cuts on the bow for decoration; at the same time, preheat the oven to 175 degrees for the upper heat and 190 degrees for the lower heat.

    

18. 18 Place in the middle rack of the oven, keep the temperature constant, and bake for about 20 to 25 minutes.

    

19. 19 After taking it out of the oven, pick up the baking pan and shake it gently twice, then place the bread on the grill and let it dry until it is warm to your hands. You can enjoy it.

    

20. 20 Pink on the outside and soft on the inside.

    

21. 21 Soft and cute, isn’t it!