A European Bag Not to be Missed [chocolate Dried Fruit European Bag]

A European Bag Not to be Missed [chocolate Dried Fruit European Bag]

1. Prepare the ingredients.

2. Put all the dough ingredients except salt, butter and yeast into the bread machine one by one.

3. Turn on the power and select a kneading program for 20 minutes.

4. After a program is over, cover with plastic wrap or damp cloth and let it stand for more than 30-60 minutes. If it is hot, put it in the refrigerator and let it stand still.

5. Add the softened butter and salt to the resting dough and choose a kneading program again.

6. Add the dried fruit and chocolate beans for the last three minutes until the kneading process is over.

7. Add the dried fruit and chocolate beans for the last three minutes until the kneading process is over.

8. Take out the kneaded dough and fold it into a round shape with the mouth facing upwards. (This Oubao adopts the method of standing and fermenting once)

9. Put it into a fermented rattan basket that has sifted flour, put a bowl of hot water in the oven, with a humidity of about 75% and a temperature of 35-38 degrees, and put the rattan basket in the oven to ferment for about 40 minutes.

10. The dough is fermented to about twice as large and take out. Preheat the oven to 200°C and lower the heat to 160°C for 10 minutes.

11. The dough is buckled upside down in a baking pan covered with greased paper, and cut out the patterns you like.

12. Put the green omelet in the middle of the oven, spray water in the oven, not spray on the omelet, heat up to 190 degrees, and bake at 160 degrees for 30 minutes. Remember to color and cover with tin foil in the middle to avoid burning.

13. Take out the baked European buns immediately, put them on the air-drying net and let them cool before eating. If you don't eat them right away, store them in a fresh-keeping bag at hand temperature.

14. Place the hand warmly cut chocolate and dried fruit. It has a super good taste. It is a recommended European bag. The chocolate control is not to be missed!

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Tips:

1. The temperature of each oven is different, so there is no need to copy it completely. The bottom fire of my oven is 20 degrees higher, and the heating is also 10 degrees higher, so the baking temperature and time are set according to the oven.
2. Turn the oven fermentation to the fermentation gear. Put a bowl of hot water to increase the humidity. Instead of just boiling hot water, I usually put two-thirds of the freshly boiled water and one-third of the cold water in it. This hot water is suitable for autumn and winter. If you don’t need hot water in summer, if the water temperature is too high, it will affect the fermentation dough, and the texture of the baked bread will not be good. It can also be fermented at room temperature. Cover a wet towel on the rattan basket. It is also okay to put it in the refrigerator for fermentation, and the roasted Oubao is better organized after refrigeration and fermentation.