Main Ingredients:
High-gluten flour: as needed; Low-gluten flour: as needed.
Additional Ingredients:
Traditional mixed nut mooncake: 120g.
Ingredients:
Butter: 80g; Improver: 4g; Milk powder: 12g; Whole egg: 30g; Yeast: 6g; Sugar: 54g; Water: 150ml; Salt: 6g.
Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Mooncake Spiral Bread
Crush the mooncakes in a bowl.
Add melted butter and mix well to make the bread filling.
Mix all ingredients in group A in a bread maker to form a smooth dough, about 20 minutes.
Add softened butter and knead the dough for another 20 minutes.
Knead until the dough can be stretched into a thin film.
Cover with plastic wrap and let it ferment at room temperature until it doubles in size.
Remove the fermented dough, deflate it, shape it into a round ball, let it rest for 15 minutes. Roll out the rested dough into a rectangle, spread the filling evenly.
Roll up from top to bottom.
Cut the bread roll into sections.
Place in paper molds, cover with plastic wrap, and let it proof until it doubles in size.
After proofing, brush the surface with beaten egg and bake. Baking: (time and temperature are for reference only, adjust according to your oven) Preheat the oven for 10 minutes, 190 degrees, second rack from the top, bake for 18-20 minutes.
After proofing, brush the surface with beaten egg and bake. Baking: (time and temperature are for reference only, adjust according to your oven) Preheat the oven for 10 minutes, 190 degrees, second rack from the top, bake for 18-20 minutes.
