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Xinjiang Large Column Bread

  • Difficulty

    advanced

  • Serves

    4

  • Preparation time

    2h

  • Total time

    2h 36min

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Ingredients

  • High gluten flour
    300g
  • Graham
    40g
  • Big egg
    2pcs
  • Dried yeast
    5g
  • Butter
    25g
  • Salt
    3g
  • White granulated sugar
    40g
  • Milk
    100g
  • Ground walnut kernel
    30g
  • Raisin
    50g
  • Chopped almonds
    30g
  • Egg yolk
    2pcs

Preparation

  • step 1

    Put 300g high gluten flour, 40g graham, 40g white granulated sugar, 3g salt, and 100g milk powder into the mixing bowl

  • step 2

    Add 2 big eggs and 5g dried yeast

  • step 3

    Mix the ingredients at 30sec/REV4

  • step 4

    Operate the KNEAD mode for 3min for kneading the dough

  • step 5

    Add 25g butter

  • step 6

    Operate the KNEAD mode for 3min for kneading the flour into dough

  • step 7

    Take out the dough, and ferment it at a warm place for about 40min

  • step 8

    Take out the fermented dough, divide it into 2 equal parts, knead each of them into a dough sphere, and cover each with plastic wrap and then relax them for 10 min

  • step 9

    Roll the relaxed dough into a rectangle shape 1cm thick

  • step 10

    Sprinkle the chopped walnut kernel, raisins and chopped almonds on the bread except its bottom

  • step 11

    Roll up the dough rectangle from up to down, rub it longer, place it onto the baking tray, and ferment it until it is 1.5 times in size

  • step 12

    Take out the fermented dough, apply the egg yolk uniformly, and preheat the oven to 200℃

  • step 13

    Bake the fermented dough in the oven preheated at 200℃ for 30min (cover the toast with tinfoil after it colors to prevent over-toasting).

  • step 14

    Take out the baked bread and cool and slice it for enjoyment

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