main ingredients: 88g of high-gluten flour, 5g of water, 1.5g of dry yeast, 1.2g of salt and 2.6g

auxiliary materials: 38g of high-gluten flour, 1.2g of salt, 2g of honey, 32g of jackfruit core powder, 4g of milk powder, 1.2g of salt, 4g of sugar, 1g of whole eggs, .6g of dry yeast, 1g of butter and cooked.

the method of honey and jackfruit core bread

1. Medium-seed dough: 88g of high-gluten flour, 5g of water, 1.5g of dry yeast, 1.2g of salt, 2.6g of milk powder: 38g of high-gluten flour, 2g of honey, 32g of jackfruit core flour, 4g of milk powder, 1.2g of salt, 4g of sugar and 1 whole eggs.

2. Mix the medium seeds.

3. Knead into smooth dough and put it in the refrigerator for 17 hours.

4. main dough: 38g of gluten flour, 2g of honey, 32g of jackfruit core powder, 4g of milk powder, 1.2g of salt, 4g of sugar, 1g of whole eggs, .6g of dry yeast, 1g of butter and 5g of cooked jackfruit core.

5. Put the main dough and medium dough except butter and jackfruit kernels into the bread maker and start the dough mixing program.

6. Stir into smooth dough, add butter and continue stirring.

7. The film can be pulled out.

8. Take out and add the jackfruit core cut into small pieces.

9. Knead the dough evenly and put it in a large bowl for basic fermentation.

1. The dough has grown twice.

11. Exhaust, knead into strips, cover with plastic wrap and relax for 2 minutes.

12. Roll into a rectangle.

13. The two sides overlap inward, and the width is the same as that of the toast box.

14. Turn over and turn down.

15. Put it in a toast mold and finally ferment.

16. The dough head is eight minutes full.

17. Screen the surface with high gluten powder.

18. Make two cuts along the long side with a blade.

19. Bake in the oven at 18 degrees in the middle and lower layers for about 3-35 minutes.

2, golden surface, out of the oven.