Dried Fruit Soft European Buns for The First Try

Name: Dried Fruit Soft European Buns for The First Try
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 145g warm water; 3g yeast; 3g salt; 40g Caster sugar; 15g milk powder; 25g butter; 60g raisin

by Crazy cooking father

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

4

In the past two years, Ruanou Bread has become popular in the streets of the imperial capital, and the famous Yuanmai Hill has also opened a branch near home. Since then, as long as she is greedy for bread, Fei's mother will rush to buy two, but the Japanese and Korean sweet bread that she loved before has been completely abandoned by her. However, the rich wheat aroma of Ruan European bread and the rich dried fruit inside, coupled with the soft texture of the outer skin and the soft inside, make one unforgettable after one try. Today, I have also become a faithful Ruan Rufen. It's just that for me, who has limited time on weekdays, it is quite difficult to make it at home, so I buy it and eat it most of the time. I just had a leisure time on the weekend and made a basic soft European bread with dried raisins. The taste is also good. When time permits, we must carefully study the different flavors of bread made by various fermentation methods. Just thinking about it makes people itch.

Ingredients

Dried Fruit Soft European Buns for The First Try

1. Add all the ingredients except butter and raisins to the flour, knead the dough quickly with a bread machine for 20 minutes, add butter and continue to knead for 30 minutes to expand;

Dried Fruit Soft European Buns for The First Try recipe

2. Add raisins and knead in by hand to ensure that all dried fruits are not exposed;

3. Put the kneaded dough into the bread machine and adjust it to the fermentation program to start fermentation;

4. When the dough is doubled in size, it won't shrink when you poke the hole with your fingers, and the fermentation is completed in one pass

5. Take out the dough and vent it, and divide it into two pieces of the same weight;

6. After rounding, cover with plastic wrap and relax for 15 minutes;

7. Take a piece of dough and roll it into an oval shape;

8. Roll up from the narrow side and pinch tightly to form an olive shape;

9. Sprinkle a little high-gluten flour on the surface;

10. Fill a large bowl with boiling water, put it in the bottom of the oven, and place the baking tray on the middle layer to start the second fermentation;

11. After 35 minutes, when it fermented to 1.5 times its size, take it out and use a knife to make a one-centimeter-deep mouth on the surface;

12. Continue to put it back and ferment for 15 minutes until the mouth opens, preheat the oven to 175 degrees, put the fermented bread dough in the middle and lower layers and start baking, and take out for 20 minutes until the surface is colored and cool and pack.

Tips:
The power of each bread machine is different, so you can control the kneading time by yourself and knead to the expansion stage (the film can be pulled out, but it is not very strong);
When shaping the olive into an olive shape, be sure to pinch the opening tightly, otherwise it will easily expand during the second fermentation stage;
The characteristic of the soft European is that the outer skin is as hard as the hard European, and the inner core is soft and strong, so the firepower should be adjusted a little larger to facilitate the formation of a golden and hard outer skin;
The bread should be cooled to the hand temperature and then bagged. Don't refrigerate, just keep it at room temperature.