Tremella, Red Dates and Walnut Shortbread Cup
Tremella fungus 1 flower | Red dates 100g |
Rock Sugar 100g | Walnut kernel 50g |
High powder 200g | Eggs 1 |
Butter 15g | Fine sugar 20g |
Salt 3g | Yeast 5g |
Water 90g |
Step 1
Materials are ready.Step 2
Soak white fungus in water;Step 3
Break the soaked white fungus into small florets, put it into a pot with rock sugar and red dates, add five times more water and simmer;Step 4
Put the flour, eggs, sugar, salt and water into the bread machine, stir for fifteen minutes and then add the yeast. After the dough is chewy, add butter and knead it into a dough. Let it rise until it doubles in size;Step 5
After taking out the dough, deflate it and make two round pieces of dough;Step 6
Put it in the oven, put a plate of boiling water in the lower layer, close the oven door for secondary fermentation;Step 7
After fermentation has doubled in size, use the oven's one-button bread button to bake;Step 8
After baking, take out the bread, cut off the top, and hollow out the inside;Step 9
Then put it in the oven at 160 degrees for 6 minutes;Step 10
Crush the walnuts and place on a baking sheet, bake at 160 degrees for 8 minutes;Step 11
Pour the stewed red dates and white fungus soup into a bread bowl, and sprinkle with toasted walnuts. Cooking tips for white fungus, red dates and walnut crispy bread cups