Cranberry Soft European

Name: Cranberry Soft European
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 50g Old face; 45g egg; 80g water; 10g Sugar; 1g salt; 2g yeast; 15g Dried cranberries

by w Green water lotus pond y

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Ruanoubao absorbs the healthy genes of traditional European bread and is more suitable for the taste habits of the general public. Soft European buns mixed with healthy materials such as high-fiber, miscellaneous grains, nuts, etc., are a combination of traditional European-style bread and Japanese-style soft bread. Less oil, less sugar, no eggs, crispy on the outside and flexible on the inside, more chewy than soft bread, softer than hard European buns, low in calories and fuller, it is a new trend and new food for healthy bread.

Ingredients

Cranberry Soft European

1. In addition to the butter, mix the dough ingredients with the old noodles cut into pieces.

2. Add butter when kneading until the gluten forms a thick film.

3. The film can be pulled out by kneading to the expansion stage.

4. Mix the chopped cranberries with the dough.

5. Adjust the dough and cover it with plastic wrap to ferment at room temperature.

6. Fermented dough.

7. Divide the dough into three parts.

8. Round the dough and cover with plastic wrap. Relax for 20 minutes.

9. Take a loose dough. Use a rolling pin to roll it into an oval shape.

10. Pat off large bubbles with your hands.

11. Turn it over and roll it up from top to bottom.

12. The roll grows into strips.

13. Arrange them in the baking tray one by one.

14. Put the dough in the bottom of the oven and put a bowl of hot water without turning on the oven, and leave it at room temperature for 50 minutes.

15. Use a razor blade to cut out the texture of the dough.

16. Sift a layer of flour on the surface.

17. Put it in the preheated oven, fire up and down at 180℃, about 20 minutes

Tips:
Making old noodles: 100 grams of high flour, 70 grams of water, 0.7 grams of yeast, 1 gram of salt.
Put the ingredients in a basin, mix and knead into a dough, cover with plastic wrap, ferment at room temperature for 60 minutes, transfer to the refrigerator at 0-7 degrees, and ferment for 15 hours