Main Ingredients:
High-gluten Flour: 400g; Eggs: 65g; Black Beer: 100g; Water: 60g; Yeast: 5g; Red Sugar: 80g; Butter: 30g.
Additional Ingredients:
Raisins: 80g; Longan Flesh: 40g.
Flavor: Sweet; Technique: Baking; Time: Several Hours; Difficulty: Moderate.
【Black Beer Red Sugar Longan Bread】Detailed Cooking Steps
Mix 400g high-gluten flour, 50g eggs, 100g black beer, 60g water, and 5g yeast. Add liquid ingredients first, then flour.
Knead all ingredients together until the dough forms, making sure the yeast is well mixed in.
Place the dough in a bowl, cover with a damp cloth, and let it ferment at room temperature until it is 2.5-3 times its original size, with a honeycomb-like texture inside.
Crumble the softened red sugar, mix with the remaining 15g of eggs, and add to the bread machine barrel.
Tear the fermented dough into small pieces, add to the machine barrel, start the kneading process for 15 minutes, then add butter and continue kneading.
After kneading for 10 minutes, add the fruit ingredients, knead for another 5 minutes until the dough is smooth and stretchy.
Shape the dough into a round ball.
Make a hole in the center of the dough.
Stretch the hole to match the size of the mold, then place the dough in the mold.
Place the mold in the oven with a bowl of warm water on the bottom to maintain humidity. Let the dough rise in the mold until it is 80% full.
Preheat the oven to 180 degrees Celsius and bake on the second to last rack for 35 minutes. (Cover with foil after 10 minutes if it starts to brown too quickly.)
Remove from the oven, unmold immediately, let cool slightly on a wire rack, then store in a sealed bag. Slice and enjoy when slightly warm.
