Cranberry Chocolate Soft European Buns
1.
Soak the dried cranberries in water in advance, soak up the surface moisture with kitchen paper before use;
2.
Put the ingredients except butter and dried fruit together, knead until smooth, add butter and knead until the expansion stage, that is, a thicker film can be pulled out;
3.
Put the dough in a container, and then perform basic fermentation in a warm place;
4.
About 30 to 40 minutes (the room temperature is higher now, be careful not to overspread), the dough will ferment to twice its original volume. Dip your fingers with dry powder, poke the hole without shrinking or sinking, and the basic fermentation is over;
5.
Take out the dough, add the candied orange peel, bake-resistant chocolate beans, and drained dried cranberries after a little air exhaustion;
6.
Knead the dried fruit and dough evenly by folding;
7.
Divide the dough into two evenly sized portions. After rounding, cover with plastic wrap and relax for 15 minutes.
8.
Gently pat the loosened dough into a rectangular shape;
9.
Fold inward from the top 1/3 of the top and bottom, then fold the dough in half, press the sealing part with the palm of your hand, cover with plastic wrap and relax for 15 minutes;
10.
After loosening the dough, take a rectangular shape again;
11.
Similarly, fold inward from the top and bottom 1/3, then fold the dough in half, pinch tightly and close the mouth;
12.
Place the dough on the baking tray with the opening facing down, and leave it in a warm place for the final fermentation;
13.
After about 40 minutes, the dough will ferment to 1.5 to 2 times its original volume. Sift an appropriate amount of rye flour on the dough and cut with a sharp knife;
14.
Preheat the oven to 210 degrees in advance. After the preheating is over, put the dough in the oven, 200 degrees, the middle and lower layer, up and down heat, 25 minutes. After baking, immediately take it out of the oven and move it to the grill to let cool.
Tips:
1. If you want a stronger flavor, you can use rum to soak dried cranberries. Similarly, use kitchen paper to absorb surface moisture before use;
2. For this bread, the dough only needs to be kneaded to the expanded state. My operation process is a little different from the predecessors of Love and Freedom. When you make it, you can also knead the dried fruit into the dough and then ferment;
3. The specific baking and fermentation time should be adjusted according to the actual situation. The weather is hot now, so you can use cold water or ice water when kneading the noodles, and be careful not to overspray;
4. After baking, it should be out of the oven immediately and transferred to a drying net to cool in order to avoid moisture at the bottom of the bread.
