How to make pitaya and multi-grain buns

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  1.First Prepare all the ingredients

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  2. Add yeast to dragon juice and stir evenly

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  3.Then add high flour, corn flour, rye flour and whole wheat flour (you can add multigrain flour according to your personal preference)

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  4.Mix evenly without dry powder, cover and let rest for half an hour

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  5.Then use a scraper to scrape from one side to the top, stretch it high and then fold it

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  6. After folding all four sides, continue to relax for half an hour and then repeat twice for a total of four times

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  7.This is the final state.You can put it in the refrigerator for fermentation.I refrigerated it overnight and the effect was just right

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  8.This is the state after fermentation.If it has not fermented to twice the size, it can be fermented at room temperature to the ideal state

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  9.Then take out a little dry powder and press it gently with your hands



10.Added a few raisins and candied dates, this step can be omitted and folded in three like folding a quilt

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  11.Then sprinkle a little dried fruit

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  12.Fold in half as shown in the picture

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  13.Finally Just pinch and close it

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  14. Place in a rattan basket to ferment and cover with wet gauze

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  15. Ferment until 1.5 times the size



16.Put it upside down on the baking sheet.If there is no European bag in a special oven, spray water to sift the dry powder



17.Put it into the preheated oven at 200 degrees for 25 minutes until the dough is fragrant

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  18. I didn’t expect the bread to be so fragrant this time.My mother was attracted by the smell.This is the first bread made in the rattan basket after buying it.A good start.I will make more European buns to share with you next time.