Flour? 250g？ Lao noodles 50g

35g of sugar and 3g of yeast.

Ice water 55g dragon juice125g.

Salt? 3g？ Yellow? Petroleum15g

Stuffing:

50 grams of dried cranberries, 50 grams of walnuts and 50 grams of honey beans.

Old face:

Flour 100g water 70g yeast 1g salt1g.

The dough needs to be prepared in advance and fermented until the tissue is honeycomb.

You can also put it in the refrigerator one night in advance and use it the next day.

If you don't have old noodles, you can skip them.

When the high-gluten flour at home is gone, ordinary flour is used. Due to the instability of natural fruit color, the baked flour has good hand feel and taste except the unsatisfactory color change, which is not much different from high-gluten flour.

Diagram of production process

1

Pour all the ingredients except butter into the bread machine, beat the pitaya into juice, sieve and pour (the old noodles should be beaten into small pieces)

2

Knead the dough for about 10 minute, pour in softened butter, and continue to knead until it expands.

three

Put it in a warm and humid place for a round.

four

When the fermentation is twice as large, stick your finger in the flour and poke the hole, which means that the fermentation is complete without rebounding or collapsing.

five

Press the exhaust with a rolling pin and roll it into a square.

six

Soak the dried cranberries in water to control the water content, and sprinkle walnuts and honey beans evenly on one side of the dough.

seven

Then fold in half and sprinkle dried cranberries, walnuts and honey beans on the upper part.

eight

Then from bottom to top, and then folded into small squares.

nine

Sprinkle dried cranberries, walnuts and honey beans on the top, fold them into strips again, cut two knives in the middle and divide them into three parts.

10

Take one of them, flatten it by hand, fold both sides inward, fold it in half again, and then pinch it tightly.

1 1

Put it on a baking tray covered with oil paper. After all three are done, put them in a warm and humid place for the second round.

12

Ferment to twice the size and sprinkle powder on the surface (ferment quickly in summer, and observe the state more when fermenting)

13

Cut out the pattern you like with a knife.

14

Oven 180 degree preheating 10 minute, 175 degree baking for 25 minutes. The surface is painted and covered with tin foil.

15

After baking, move to a drying net, dry to room temperature, and seal and save!

Friendly reminder:

1. Due to the different hygroscopicity of flour, the amount of liquid flowing out during flour mixing can reach 10g, which can be increased or decreased as required.

Please finish it in three days in summer. If you can't finish it, seal it and put it in the freezer. When you want to eat, take it out in advance and thaw it at room temperature.

3, remember to freeze, do not refrigerate!

Cold storage easily leads to bread aging, which makes bread dry and rough, and affects the taste.