Cooking Steps

1. 

   Step1:Raisin ferment - high gluten flour 50g raisin seed solution 50g mixed with high gluten flour 100g + raisin seed solution 100g. Cover with fresh-keeping film. The room temperature (26 ℃) will fully swell. Refrigerate overnight. Raisin seed ferment head - high gluten flour 100g water 40g all kinds of ferment mixed with high gluten flour 100g + water 40g + all kinds of ferment. Knead into dough, cover with plastic film. The room temperature (26 degrees) will completely rise. Refrigerate overnight.

2. 

   Step2:1. 300g high gluten flour + 50g whole wheat flour with bran + 8g Salt + 15g sugar + 30g brandy + 210g water + all yeast heads. Cook machine hook type head 12 speed mixing materials into dough. Shut down. Soak (stand) dough for 4060min. 2. Soak the dough well. At this time, the basic gluten net structure of the dough has been built. Start the cook machine at 12 speed to knead the dough more smooth and elastic. Add 15g salt free butter to knead thoroughly. Add 50g of slightly chopped walnuts + 100g of dried blueberries + quick yeast powder (if you have patience to wait for the dough to ferment, yeast powder can not be used). Knead the auxiliary materials evenly. Cover the fermentation basin with fresh-keeping film. Carry out at room temperature (26 ℃) Fermentation. Under the action of alcohol, the fermentation becomes slow. The dough will be twice as large after about 3 hours (at this time, the length is only for reference. If the fast yeast powder is added, the time will be greatly shortened. The dough can be delivered in place after about 5060 minutes). Check whether the dough is fermented in place. Stick dry powder on your finger and insert it into the center of the dough. The hole formed is very slowly retracted, indicating that the dough fermentation is completed.

3. 

   Step3:After the initial fermentation, take out the dough from the fermentation basin, divide it into two equal parts, roll it and relax for 30min.

4. 

   Step4:The relaxed dough is round again. Press flat. Shape it into a triangle. Spread oil paper on the baking tray. Squeeze out the shaped dough and put it down into the baking tray. Cover the plastic film for the final fermentation. Finish the final fermentation at room temperature (26 ℃) for about 2 hours (at this time, the length is only for reference). Check whether the dough is fermented in place. Touch the surface of the dough with dry powder with fingers. Press it and it will hardly rebound, indicating that the dough is fermented.

5. 

   Step5:Preheat the oven with a stone plate at 250 ℃ for 1H. The total baking time is 5060min. Sift the dried powder from the fermented green body. Cut the surface into leaves. Put it into the furnac

6. 

   Step6: