Almond Black Sesame Soft European

Name: Almond Black Sesame Soft European
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 30g brown sugar; 150g Yogurt; 80g water; 3g yeast; 50g Black sesame powder; 2g salt; 20g almond slices; 20g butter; 20g Dried blueberries

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Recently, I have been obsessed with Ou Bao, which tastes soft but elastic.
This soft European bun uses brown sugar instead of white sugar, added dried blueberries, sour and sweet, very appetizing. Specially added almond flakes, pumpkin seeds and black sesame powder, the nutrition and taste are very good, the sugar is not a lot, so it tastes only a hint of sweetness, and you can chew delicious pumpkin seeds from time to time. That kind of surprise , It was like finding a treasure that made people excited, and couldn't help but want to continue looking for the next one. . .
There are not many two kinds of butter in this recipe, and the taste is very light. It is really a rare nutritious and healthy breakfast.

Almond Black Sesame Soft European

1. All the ingredients are ready

Almond Black Sesame Soft European recipe

2. First put the liquid ingredients into the bread machine, add the flour, place the sugar and salt diagonally on the two corners, poke a hole in the middle of the flour, and pour the yeast into the hole

3. Add black sesame powder

4. Add almond slices, put the bread bucket into the bread machine, set up two kneading programs

5. Twenty minutes later, the dough is kneaded, pour the pumpkin seeds in

6. Add cranberries

7. Add butter softened at room temperature

8. After continuing a dough kneading program, set up a dough dough program

9. After an hour and a half, the dough has fermented

10. The fermented dough is taken out and exhausted

11. Divide the same amount of small doses with a spatula

12. Dip a little flour on the palms of your hands, and rub the small doses one by one

13. Put the mold into the mold for the second shot (in this weather, the second shot is faster, just cover the small agent with a towel or plastic wrap to prevent the surface from drying, just leave it at room temperature)

14. Fold with paper and cut out the shape you like

15. I cut the heart

16. Place the cut pattern on the second dough

17. Sprinkle with flour

18. Remove the paper pattern and the pattern on the bread will be printed

19. Put the second-made bread in the oven and bake at 180 degrees for 25 minutes.

20. When there is a little residual temperature, put the bread in a fresh-keeping bag to save

Tips:
1. Put the almond slices in together with the flour. When kneading the dough, they will all be broken up, adding the aroma and taste of the bread.
2. The dough of this recipe is a little sticky, so you need to apply a little bit of dry powder on your hands when shaping, and the action should be fast.
3. The graphics can be changed according to your preference. I prefer the peach heart. Sprinkle a little more dry powder to make the pattern more prominent.