Cranberry Walnut Brown Sugar Soft European Bun
1.
Prepare the required ingredients, put the brown sugar in water to dissolve, and chop the cranberries. The walnuts are also broken up with a knife. This will help them blend with the dough.
2.
Put high-gluten flour, whole wheat flour, salt, yeast powder, and brown sugar water in a cook machine and stir until smooth, add butter, and continue to knead the dough until the dough completely absorbs the butter (the dough does not need to knead out the fascia). Add cranberries and walnuts to the dough, knead them and mix them in the dough. The kneaded dough is soft and elastic. Put it in a basin and cover with plastic wrap to carry out the fermentation process to prevent the dough from drying out.
3.
The dough is fermented to 1.5-2 times the original volume, about 1 hour (fermentation time is related to the climate and temperature of the day, pay attention to the changes in the dough state).
4.
After the dough is exhausted, divide into two portions, round, cover and keep fresh and let stand for 15 minutes.
5.
Take a portion of the dough, roll it out into an oval shape with a rolling pin, and turn it over.
6.
First fold the upper third part down and press it firmly with the palm of your hand. Fold the lower third part upward and press it firmly with the palm of your hand.
7.
Fold the ends inward again, and use your palm to compact the joints into an olive shape.
8.
The two doughs are completed in this way, and the shaped dough is placed in the baking pan. Put a bowl of hot water in the oven for the final fermentation. Fermentation takes about 35 minutes.
9.
The final fermentation is over
10.
Sift a layer of dry powder on the surface and cut the bag.
11.
Put it into the preheated 170℃ oven, lower the middle and lower, and heat it up and down for about 18 minutes until it is colored.
