Ripe Persimmon Jam White Bread

Ingredients

(반죽재료) 강력분 500g, Instant Yeast 5g, Salt 7g, Egg 50g(1개), Milk 250g, Grapeseed Oil 50g (속재료) 홍시 1000g, Lemon Juice 3g

Instructions

1. 1

   (Filling) Peel the ripe persimmon, strain, then simmer with lemon juice in a pot to make jam.

   
2. 2

   Mix bread flour, salt, and instant yeast first, then knead in egg, grapeseed oil, and lukewarm milk. ★ Be careful, as the yeast may die if the liquid temperature exceeds 60℃.

   
3. 3

   Let the finished dough proof at room temperature for 1-2 hours, then divide into 3 pieces and let it proof a second time for about 15 minutes.

   
4. 4

   Divide the dough into 8 pieces of 60g each and roll out thin like pizza dough with a rolling pin.

   
5. 5

   Spread ripe persimmon jam on the thinly rolled dough and repeat layering with more rolled dough, then top with a layer without jam, and place in a cube bread mold lightly brushed with grapeseed oil.

   
6. 6

   "180도로 예열한 오븐에 식빵 틀을 넣고 40분정도 굽는다. ★ 윗 면의 색이 많이 나면 종이 호일을 덮고 속까지 익혀요."