Sponge Dough Ingredients
Whole Wheat Flour 100 grams Water 100 grams Dry Yeast 1 gram Main DoughHigh-gluten flour: 400g
Black sesame powder: 30g Water: 200g Dry yeast: 4g Olive oil: 40gSalt: 5g
Red Dates: 100g Goji Berries: 30g Dried Mulberries: 30g Conventional Oven 180℃: 20-25 minutesOr fan oven at 160°C (320°F)
20-25 minutes 100g water + 100g whole wheat flour + 1g yeast, stir until well combined, and ferment at room temperature until doubled in size. Alternatively, refrigerate for 12-16 hours before use. The state after fermentation is as shown. Place 200g water + 5g yeast + 400g flour + 30g sesame powder + the pre-ferment into the main mixing bowl, and mix on speed 3-6 for 30 seconds. Then select the kneading mode and knead for 4 minutes. Add olive oil and salt, and knead for another 3 minutes. Add chopped Chinese dates, goji berries, and dried mulberries, and continue kneading for 2 minutes. (If these ingredients have been washed, pat them dry with a paper towel first; otherwise, excessive moisture may cause stickiness.) Shape the dough and place it in the oven. Set the temperature to 40°C (104°F) and place a bowl of hot water beside it. Proof until doubled in size. Divide into 9 portions, each approximately 120g.Cover the rounded dough with plastic wrap and let it rest for 15 minutes. Flatten the dough. Turn the dough over, thin the bottom edge, then roll it down from the top. Place in an oven at 40°C with hot water nearby, and proof until doubled in size. Dust the surface with flour and score your preferred patterns. Bake in a conventional oven at 180°C for 20-25 minutes, or in a convection oven at 160°C for 20-25 minutes. Slice after removal or enjoy directly.
