[country Cranberry Bread]-ou Bao Can Also be Soft and Soft

Name: [country Cranberry Bread]-ou Bao Can Also be Soft and Soft
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 188g High-gluten flour; 75g Whole wheat flour; 3g Low sugar yeast; 7g salt; 139g water; 17g butter; 75g (wine stains) cranberry

by quenny

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

I have actually made a lot of bread, but I haven't dared to try Ou Bao.

The first impression of Ou Bao is that it is either thick-skinned and solid as a whole, which can kill an individual like a brick; or it is high in oil and sugar, which makes you feel guilty. . . Of course, these are my first feelings after seeing the pictures. . .

Later, I made Christmas bread Stollen and Pandora, which tasted good, although the calories were still a little high. . . However, how to say, the impression of Ou Bao has also changed.

The recipe for this attempt still refers to Jie Li's new book and slightly modified her country bread.

material:

Liquid type: 113g high-gluten flour, 1/4 tsp (0.75g) low-sugar yeast, 113g water

Main dough: 188g high-gluten flour, 75g whole wheat flour, 1 tsp (3g) low-sugar yeast, 7g salt, 139g water, 17g butter, 75g wine-stained cranberry

Ingredients

[country Cranberry Bread]-ou Bao Can Also be Soft and Soft

1. Pour the yeast in the liquid seed material into the water

2. Stir a few times to melt the yeast

3. Pour high flour

4. Stir well and ferment at room temperature

5. Ferment to the extent that the batter is frothy and send it to the refrigerator for refrigeration

6. Take out after about 18 hours

7. Pour all the ingredients of the main dough, except yeast and butter, into the bread bucket

8. Add the prepared liquid, open the "kneading" program, set the time for 25 minutes

9. The program lasts for about 5 minutes, the materials have been roughly mixed, press the "pause" button, and let the dough stand for 20 minutes

10. Add yeast, press the "pause" button again to continue the process of kneading for 20 minutes until the end

11. Add butter, start the "kneading" program, set the time for 15 minutes

12. After 10 minutes, add the dried wine-cured cranberries

13. Knead

14. Manually arrange the dough so that the cranberries are wrapped in the dough, and then put the dough into the inner bucket

15. Cover the damp cloth for basic fermentation

16. Fermentation is complete

17. Divide the dough into quarters

18. Tap out big bubbles

19. Fold in half at 1/3 of the dough

20. Relax for 15 minutes

21. Take the loose dough into a rectangle

22. Fold the two corners on the short side inward along 1/3 of the long side

23. Then fold the newly-folded corner inward again

24. Do the same on the other side

25. Then fold the whole dough in half and press the joints tightly with the root of the palm of your hand

26. Put the dough into the baking tray with the mouth down, put the dough in a warm and humid place for the final fermentation

27. Finally, the fermentation is completed, and a thin layer of high flour is sieved on the surface of the dough

28. Cut

29. Put it into the middle layer of the preheated oven, 200 degrees for 30 minutes

30. It can be sealed and stored after being out of the oven and letting cool.

Tips:
1. After the liquid materials are mixed, it may be able to ferment to a bubble state in less than 1 hour at room temperature. I have forgotten the time. When it came to 1 hour, I found that it was bubbled to this level and threw it in the refrigerator;

2. The liquid can be kept in the refrigerator for more than 16 hours. Because of the coordination of time, it took me 18 hours to take it out and continue. .

3. Add the wine-stained cranberry, be sure to knead the wine soaked in, otherwise it will affect the dough state;

4. Oubao's notch is the first attempt, and the technology needs to be improved. . .