Delicious Brown Sugar Soft European Buns
1.
Add 30 grams of brown sugar to 100 grams of boiling water, then add 140 grams of cold water and the water temperature to below 35 degrees, add the water to the bread bucket, then add 300 grams of high flour, 120 grams of whole wheat flour, 20 grams of olive oil, 5 grams of salt, baking powder 4 grams. Put all in the bread bucket. Start the first dough-making procedure. Note: Open the top cover of the bread machine all the way when making the dough.
2.
40 grams of raw walnuts, 40 grams of raw peanuts. Put it in the oven and bake at 170 degrees for about 15 minutes. Check the heat in the middle, and don't burn it.
3.
50 grams of dried cranberries, plus 50 grams of raisins. Pour 15 grams of rum to soak. Remember to stir up and down when soaking. It is also possible not to add rum soaking, if not, this step can be cancelled. I want to add flavor.
4.
At the end of the first kneading process, 15 grams of butter should be added. After kneading, add 20g instant oatmeal when the second program is about to end after 7 or 8 minutes. At this time, oatmeal is added to increase the chewing taste.
5.
Knead the dough until it stretches. It can pull out a large piece of film without taking out the glove film.
6.
Let the roasted peanuts and walnuts cool. Rub gently with your hands, peel off the skin and break into small pieces.
7.
After the dough is kneaded, cover the bucket with plastic wrap to prevent moisture loss and dry the dough surface. Cover the bread machine lid and proof it to twice its size.
8.
Divide the dough into 3 pieces. Each piece weighs about 245 grams. Take two of them and divide 75 grams of dough into outer wrappers. Because I want to do two styles. Cover with plastic wrap and relax for 15 minutes.
9.
The first shape: Take 170 grams of dough and roll it into a sheet, wrap it with a layer of raisin and dried cranberry mixture, roll it up, and tighten the mouth.
10.
Roll out 75 grams of dough, sprinkle a layer of roasted walnuts and peanuts, put in 170 grams of dough and wrap it tightly at the bottom joint.
11.
The whole is formed into a long strip, and the mouth is downward.
12.
Put it into the oven to enter the second firing state
13.
After the second proofing. Use a sieve to sieve a layer of low flour, and cut a beautiful pattern on the surface of the bread with a blade. The other cut is too deep. Although it is deep and beautiful. But this one will "extract".
14.
Take the largest piece, roll it into a sheet, wrap it in the filling, and pack as much as possible. First wrap a layer of fruit material, fold three layers, then roll out the dough, wrap a layer of dried fruit material, and fold to form a rectangular dough sheet, fold the dough sheet left and right to form a square, and pinch the bottom joint tightly. Proof twice and cut out the pattern.
15.
Preheat the oven and bake for 25 minutes at 180 and 160. Put it in the middle and lower level of the oven, every five or six minutes in the middle, turn on the oven and quickly spray two or three water with a spray can.
16.
After letting cool, the cut tissue is soft and the material is sufficient.
