High flour 160g, oatmeal 40g, brown sugar 20g, salt 3g, water 140g, dried longan 20g, yeast 4g, butter 15g.

working methods

1. Preparation: Rinse dried longan slightly with water, soak it in warm water for 20 minutes, take out dried longan and drain it, and put the brown sugar into the water soaked in dried longan.

2. Put all the materials except butter and dried longan into the inner barrel of the bread maker in order of water, salt, sugar, flour and yeast powder to start the dough mixing function; After kneading dough face to face (about 10 minutes), add butter to continue kneading dough until the kneading procedure is finished; Start the dough mixing program again (20 minutes), and put the soaked dried longan in the last ten minutes until the dough mixing is over;

3. Take it out and put it in a pot, cover it with plastic wrap, and put it in a warm place (about 26 degrees) for fermentation to double the size;

4. Take out the dough and round it, and relax for 10- 15 minutes;

5. Roll the dough into a circle to form an olive shape;

6. Finally, put it in a warm place to ferment to twice the size, sprinkle with high flour, and cut the surface of the bread with a sharp blade;

7, oven preheating, 180 degrees, middle layer, 22-25 minutes.