Accessories: gluten 38g, 1.2g salt, 20g honey, 32g jackfruit kernel powder, 4g milk powder, 1.2g salt, 4g sugar, 10g whole egg, 0.6g dry yeast, 10g butter and 50g cooked jackfruit kernel.
The practice of honey and jackfruit sandwich bread
1. Medium-seed dough: 88g of high-gluten flour, 50g of water, 0.5g of 65438+ dry yeast, 0.2g of 65438+ salt and 2.6g of milk powder. The main dough: 38g high-gluten flour, 20g honey, 32g jackfruit core powder, 4g milk powder, 65438+ 0.2g salt, etc.
2. Mixed culture medium seeds.
3. Knead into smooth dough and put it in the refrigerator 17 hours.
4. Main dough: gluten 38g, honey 20g, jackfruit kernel powder 32g, milk powder 4g, salt 1.2g, sugar 4g, whole egg 10g, dried yeast 0.6g, butter 10g and cooked jackfruit kernel 50g.
5. Put the main dough and middle dough except butter and jackfruit kernels into the bread machine and start the dough mixing program.
6. Stir into a smooth dough, add butter and continue stirring.
7, to pull out the film.
8. Take out and add the jackfruit core cut into small pieces.
9. Knead into a uniform dough and put it in a large bowl for basic fermentation.
10, the dough has tripled.
1 1, exhaust, knead into strips, cover with plastic wrap and relax for 20 minutes.
12, rolled into a rectangle.
13, with both sides overlapping inward and the same width as toast box.
14, turn over and turn down.
15, put into a toast mold, and finally ferment.
16, you will be full at eight o'clock.
17, high gluten powder was screened on the surface.
18. Make two cuts on the long side with a blade.
19, put in the oven, middle and lower layers, 180 degrees, bake for about 30-35 minutes.
20. The surface is golden and cooked.