Ingredients

420g medium-grade high-gluten flour, 280g medium-grade water, 6g medium-grade instant yeast, 180g main dough high-gluten flour, 120g main dough water , 30 grams of honey for the main dough, 30 grams of fermented butter for the main dough, 6 grams of salt for the main dough, 150 grams of mixed dried fruits for the filling

Method

1. First, mix all the dough Stir the ingredients into a dough and ferment at room temperature for about 1.5 hours until doubled in size. (If you don’t have time, make it the night before, put it in an oiled plastic bag and refrigerate it for at least 12 hours before use)

2. Put the medium-sized dough and all the ingredients (except salt and butter) Put it into the bread machine (reserve 20-30cc of the liquid first, and add it slowly during the mixing process), I mix it for 2 rounds (1 round for 20 minutes), add salt after about 5 minutes, and add butter in the second round. When finished, add the dried fruit and stir (you can also wait until it is shaped before wrapping it in).

3. Fold the smooth side of the dough into a round shape, pinch the edge tightly and put it face down into a basin with a little oil. Spray some water on the surface of the dough to prevent it from drying out. Put the dough in the oven for the first time. Ferment for about 60 minutes until doubled in size.

4. Remove the dough that has been fermented for the first time to the table, press down with your hands to squeeze out the air in the dough, divide it into 3 pieces of dough, roll each into a round shape, cover with plastic wrap and rest for 15 minutes.

5. Sprinkle some hand powder on the surface of the rested dough to avoid sticking. Shape the rod into an oval shape, then turn it over, then roll it up from the short direction, press it while rolling, and pinch the closing and two ends. Tighten into an olive shape. Place the seams side down and place them neatly on a baking sheet, spray some water on them and put them in the oven to ferment until they double in size.

6. Sprinkle some high-gluten flour on the dough before putting it in the oven, and draw evenly grid lines.

7. Place in an oven preheated to 220/200 degrees C and bake for about 20 minutes until the surface turns golden brown. (If it is a household oven, bake at 200 degrees C for about 20 minutes)

8. Once cool, slice and enjoy!