Brown Sugar Walnut Soft European Buns
1.
1. Add all the ingredients in the bread bucket
2.
2. The bread machine selects the "kneading" program, and the adjustment time is 15 minutes
3.
3. Check the dough status after the program ends
4.
4. The dough is smooth and can pull out a thick elastic film.
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
6.
6. Prepare all the fillings, soak the dried raisins in advance until soft, and drain the water
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
8.
8. Divide the dough into three equal parts, round them and let them rest for 10 minutes
9.
9. Take out the dough and roll it out into a long tongue
10.
10. Finish the shape after turning it over, and the bottom edge is thin for easy closing
11.
11. Spread brown sugar first, and then other nuts
12.
12. Roll from top to bottom, kneading and closing
13.
13. Put the mouth down in the baking dish
14.
14. Put it into the fermentation tank for the second fermentation, 35 degrees, humidity 85%, fermentation for about 30 minutes
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
16.
16. Put it in the middle of the oven, 190 degrees, 23 minutes
17.
17. Take it out immediately after baking and place it on the drying rack to cool
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
