Brown Sugar Walnut Soft European Buns

Brown Sugar Walnut Soft European Buns

by Maggie

4.6 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

This is a "seven holes bleeding" bread

When roasting at high temperature, the brown sugar will flow out through the deep cut after melting, like a "seven holes bleeding"

Ingredients

Brown Sugar Walnut Soft European Buns

1. 1. Add all the ingredients in the bread bucket

Brown Sugar Walnut Soft European Buns recipe

2. 2. The bread machine selects the "kneading" program, and the adjustment time is 15 minutes

Brown Sugar Walnut Soft European Buns recipe

3. 3. Check the dough status after the program ends

Brown Sugar Walnut Soft European Buns recipe

4. 4. The dough is smooth and can pull out a thick elastic film.

Brown Sugar Walnut Soft European Buns recipe

5. 5. Knead the dough and place it in a clean container, and place it in the fermentation tank for the first fermentation, 30 degrees, 85% humidity

Brown Sugar Walnut Soft European Buns recipe

6. 6. Prepare all the fillings, soak the dried raisins in advance until soft, and drain the water

Brown Sugar Walnut Soft European Buns recipe

7. 7. In about 60 minutes, the dough will be fermented in the fermentation box to about twice as large, and then it can be taken out

Brown Sugar Walnut Soft European Buns recipe

8. 8. Divide the dough into three equal parts, round them and let them rest for 10 minutes

Brown Sugar Walnut Soft European Buns recipe

9. 9. Take out the dough and roll it out into a long tongue

Brown Sugar Walnut Soft European Buns recipe

10. 10. Finish the shape after turning it over, and the bottom edge is thin for easy closing

Brown Sugar Walnut Soft European Buns recipe

11. 11. Spread brown sugar first, and then other nuts

Brown Sugar Walnut Soft European Buns recipe

12. 12. Roll from top to bottom, kneading and closing

Brown Sugar Walnut Soft European Buns recipe

13. 13. Put the mouth down in the baking dish

Brown Sugar Walnut Soft European Buns recipe

14. 14. Put it into the fermentation tank for the second fermentation, 35 degrees, humidity 85%, fermentation for about 30 minutes

Brown Sugar Walnut Soft European Buns recipe

15. 15. After the second pass is completed, sprinkle high flour on the bread embryo, and use a knife to draw lines on the bread embryo

Brown Sugar Walnut Soft European Buns recipe

16. 16. Put it in the middle of the oven, 190 degrees, 23 minutes

Brown Sugar Walnut Soft European Buns recipe

17. 17. Take it out immediately after baking and place it on the drying rack to cool

Brown Sugar Walnut Soft European Buns recipe

Tips:

1. The melon seeds and walnut kernels used in this recipe belong to the ready-to-eat baking category and do not require additional baking
2. Oil paper must be used when baking, because the lines are cut deep and the brown sugar will flow out during baking.
3. The kneading time should be determined according to the performance of the bread machine and the state of the dough, not blindly following
4. The fermentation time should be adjusted according to the fermentation state of the dough
5. The baking time and temperature are for reference only, and should be adjusted according to the oven performance and baking habits

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