Sunflower Crispy Fruit Dried Walnut Bread
Mix all the ingredients in the dough, first slow down for 3 minutes, and then increase the speed for 5-6 minutes to knead the dough until it is gluten free
Add chopped butter and knead until the butter and dough are thoroughly mixed
Remove the dough from the jar, add chopped walnuts, and knead until smooth. If the dough is strong and difficult to knead, you can relax the dough for 10-15 minutes before adding the dry ingredients to mix
27 degree dough awakes for about 30-40 minutes
Mix 360 grams of pastry filling with drained wine soaked raisins evenly.
Divide into 6 equal portions, each serving approximately 76 grams for standby
Cut the dough into 6 equal parts at a time, form a circle, and relax for 15 minutes
Gently pat the dough to vent
Wrap in the pastry and be careful not to have air when wrapping it.
After wrapping, pinch tightly, knead into a circle, flatten and hold into a round cake with a diameter of 14cm
Mark the blade scraper first
Cut it with scissors and open it outward in the shape of a sunflower. You can first cut it into 8 point stars, put it into a baking tray, and then reshape it
After shaping, cut 8 corners into 16 corners, making the bread more beautiful
Place in a refreshing container and ferment at 27-28 degrees for about 60-90 minutes
Brush a layer of egg liquid before entering the dehydrator
Dehydrator 180 degrees, bake for 18-20 minutes. If a typical oven cannot bake three plates at a time, it is recommended to make it into another shape or place the bread waiting to be baked in the refrigerator.
Let it cool out of the oven