High flour160g
Low powder140g
80 grams of butter
2 eggs110g.
35 grams of fine sugar
Yeast 3 g
2 grams of salt
75 grams of water (increase or decrease according to the water absorption of flour and the humidity of local weather)
Material 2? (B)
Mixed dried fruit120g (including raisins, dried cranberries, dried pineapples, dried kumquat, dried papaya, etc.).
Rum 80ml
Material 3? (C)
Proper amount of butter
Appropriate amount of powdered sugar
Christmas bread. Stallone's method?
Chop the mixed dried fruit, soak it in rum for 7 days, take it out and drain it.
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Except the butter, all the ingredients in material A are put into the bread machine, and the dough mixing program is started to mix and stir until the dough is smooth.
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Add sliced room-temperature butter and continue stirring until the dough mixing program is over.
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Continue to use the fermentation process, stir until the dough surface is smooth and malleable, and add the dried fruit with wine stains until it is completely kneaded into the dough.
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Cover, until the end of the fermentation process, the dough is about twice the original size.
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Take out the dough, exhaust it, evenly divide it into 2 equal parts, round it, and relax for 15 minutes.
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Roll the relaxed dough into an oval shape
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Then fold it over 2/5 and press it.
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Put it in a baking tray.
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Ferment twice to twice the size, and bake in a preheated180 c oven.
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After 25 minutes of surface coloring, take out the furnace and brush it with butter immediately.
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After cooling, sprinkle a layer of powdered sugar, put it in a fresh-keeping box, and eat it after 3 days. It tastes better.
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