Room temperature: 19.2 degrees
Humidity: 47%
Finish temperature: 26.8 degrees
How to make it:
Ingredients (serving: 2 x 450g toast boxes)
Dough material
High gluten flour 365 g
Dry yeast 4 g
270g dragon puree
Main dough material
High gluten flour 155g
2 g dry yeast
Sugar 45 g
6 g salt
Milk powder 20 g
49g dragon puree
Water 37 g
45 g butter
Fillings
150g cream cheese
20g icing sugar
30g dried cranberries
30 g milk
Production steps:
1. Mix the dough materials and knead until they form a ball, without smoothing. Refrigerate overnight, not exceeding 36 hours.
PS: If you don't want the seeds in the dragon fruit, you can puree the dragon fruit, put it in a sandbag, squeeze out the juice, use dragon juice and noodles, if it is not enough, you can appropriate ➕ some water or milk. I'm lazy, no filtering, directly beaten into mud and noodles, more original ah~~
2. Cut the dough into chunks, mix with ingredients other than the main dough butter and knead until expanding.
3. A thick film appears, and the edge of the crack is jagged.
4. Add the softened butter and knead until complete. A uniform and ductile film appears, the edge of the crack is smooth, and the dough is not easy to break.
5. Measure the surface temperature and relax in a 25-27 degree environment for 30-40 minutes.
6. Soften the cream cheese, add powdered sugar and mix well. Add milk to adjust the dry humidity, add dried cranberries and mix well.
7. Remove the dough and vent and divide into six portions, about 160 grams each. Relax for about 20 minutes.
8. Take a portion of dough, roll out into a beef tongue shape and turn over.
9. Gently roll out the rectangle and coat with the cheese filling.
10. Roll up, close and pinch tightly. Relax for about 20 minutes.
11. The same is true for other doughs. Gently rub long, take three strips in a group, as shown in the picture.
12. Braided in three strands.
13. The first half is the same.
14. Put in the toast box and ferment at about 35-38 degrees.
15. Ferment until 9 minutes full, remove and preheat oven.
16. Place in the oven. Upper 165/Lower 185, Bake in the lower layer for about 40 minutes, cover with tin foil in time.
17. It's out
18. Facets
19. Close-up
TIPS:
The amount of liquid is slightly adjusted according to the water absorption and humidity of the flour. The amount of liquid is large, and the water can be appropriately reduced by 5-10 grams.