WHAT YOU NEED

Ingredients

Dried grape yeast: 50 grams of high starch flour
50 grams of dried grape juice
Grape yeast: 150 grams of high starch flour
40 grams of water
All yeast in moderation
Main dough: 300 grams of high starch flour
50 grams of whole wheat flour with peel
15 grams of unsalted butter
8 grams of salt
50 grams of slightly chopped walnuts
100 grams of dried blueberries
30 grams of brandy
210 grams of water
All the yeast heads
3 grams of quick yeast powder
White sugar 15 grams

How TO MADE Summer leaves, grape leaves, walnuts, and blueberries

Steps 1 to 4

1. Dried grape yeast: high starch flour 50 g Dried grape juice 50 g mixed with high starch flour 100 g + Dried grape juice 100 g, covered with a preservative film, fully heated at room temperature (26 degrees), put in the refrigerator and refrigerate overnight.

2. Dry grape yeast head: high starch flour 100g water 40g all yeast mixed high starch flour 100g + water 40g + all yeast, kneaded into dough, covered with a preservative film, fully raised to room temperature (26 degrees), placed in the refrigerator refrigerated overnight

3. High-quality flour 300g+ whole-wheat flour with peel 50g+ salt 8g+ sugar 15g+ brandy 30g+ water 210g+ all yeast heads, cookware head 1-2-step speed mixing materials into dough, stop, soak (static) dough 40-60min

4. 2. the dough is soaked, at this time the dough has built a basic gluten network structure, start the cook machine 1-2 times to knead the dough smoother and more elastic, add 15g of unsalted butter, add slightly chopped walnuts 50g + blueberry dried 100g + quick yeast powder (if you have the patience to wait for the dough to ferment, yeast powder can be used), add the ingredients, keep the film fresh on the fermentation pan, ferment at room temperature (26 degrees).

Steps 5 to 8

5. The fermentation becomes slow under the action of alcohol, about 3 h the dough is fermented to 2 times the size (this time is only for reference, if you add fast yeast powder the time will be greatly shortened, about 50-60min you can get it in place), check whether the dough is fermented in place, touch your finger with the powder inserted in the center of the dough, the hole formed is very slowly shrinking back to indicate that the dough is fermented.

6. After the initial fermentation is completed, the dough is removed from the fermentation pot, divided into two equal parts, rolled round, and released for 30 minutes.

7. The loose dough is rolled round again, flattened, formed into a triangle, the baking tray is covered with oil paper, the shaped dough is squeezed out and placed down into the baking tray, the fresh film is covered for the final fermentation, the final fermentation is completed at room temperature (26 degrees) for about 2 hours (this time is for reference only).

8. Check whether the dough is fermented in place by lightly touching the surface of the dough with your finger and pressing it hardly bounces back to indicate that the dough is fermented.

9. The oven is preheated at 250 degrees for 1 hour, for a total baking time of 50-60 minutes.

10. Fermented raw blank sieve powder, the surface is cut into leaf-like, baked in the oven for about 2 minutes, open the hatch door, spray some water, add steam, quickly pipe the hatch door, after 5 minutes open the hatch door again, spray some water, increase humidity, quickly close the hatch door.

11. When baking for about 15 minutes, the cracked patterns should be basically raised and opened, the oven temperature should be heated to 220 degrees, lowered to 190 degrees, and baked for about 40 minutes, during which time it should be observed that the surface of the oven should be completely colored and then covered with tin paper to avoid baking paste, after baking it should be taken out and put on the oven to dry.

12. Writing the steps