Cranberry Walnut Soft European
1.
Prepare to weigh all materials;
2.
Melt the brown sugar in warm water and let it cool for later use;
3.
Pour the ingredients except cranberries and walnuts into the mixing cup of the chef's machine, and start kneading the dough;
4.
During the kneading process, crush the walnuts and chop the cranberries into small pieces for later use;
5.
Knead the dough to the expansion stage;
6.
Add walnuts and cranberries, knead well;
7.
Put it in a warm place for the first fermentation;
8.
After the dough has grown twice, the fermentation is over;
9.
After the fermented dough is vented, divide it into 5 equal parts, round and relax for 15 minutes;
10.
Roll the loosened dough into an oval shape;
11.
Thin the short bottom edge after turning it over;
12.
Rolled into an olive shape from top to bottom;
13.
Make all the breads one by one and place them on the baking tray;
14.
Put it into the oven, add a plate of hot water, and carry out the second fermentation;
15.
When the bread grows 1.5 times larger, the second fermentation is over;
16.
Brush clean water on the surface of the dough and sift an appropriate amount of whole wheat flour;
17.
Cut the bag with a blade at a 45 degree angle;
18.
Put it in the lower layer of the oven preheated to 180 degrees, timing for 30 minutes;
19.
Immediately after the oven is out, remove the baking tray and let it cool. It is crispy on the outside and soft on the inside. It is very delicious, and it is not afraid of high calories.
Tips:
1. In the recipe, a proper amount of dried cranberries is added, so there is no need to put too much brown sugar;
2. Different oven brands have different temperatures, please adjust according to your own oven;
3. The water absorption of flour is different. Don't add brown sugar water all at once.
