Flaxseed Honey Soft European

Name: Flaxseed Honey Soft European
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g High-gluten flour; 35g Flaxseed; 30g honey; 4g salt; 100g water; 2g yeast; 15g butter; 30g Dried cranberries

by Wandering stars

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

With the popularization of the concept of healthy eating, low-sugar and low-fat European buns have gradually become a new trend. 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, crunchy on the outside and flexible on the inside, chewy than soft bread, softer than hard European buns, low in calories and satiety.
The process of making Ou Bao is very simple, with only four simple ingredients-flour, water, salt, and yeast. In order to make the taste of Ou Bao more popular, the bakers added whole wheat, black sesame, flaxseed and other grains to the dough, and added dried fruits such as cranberries, raisins, dried longans, walnuts, almonds and other nuts. Vegetables such as carrots and pumpkins are even added. There are also cheese, mochi, etc. to make indentation. With the addition of these ingredients, the original low-fat, low-sugar, and single-flavored bread has become more rich and diverse, and Ruanou has become more and more popular.
Today, this Ruan has added dried cranberries and flaxseeds to increase the sweetness with honey. The freshly baked bread has a strong aroma of wheat, sweet and sour cranberries, and the addition of flaxseed makes this oatmeal The bag is more nutritious, soft and hard, and the more you chew, the more fragrant it is. "

Ingredients

180g High-gluten Flour
35g Flaxseed
30g Honey
4g Salt
100g Water
2g Yeast
15g Butter
30g Dried Cranberries

Flaxseed Honey Soft European

1. Put 50 grams of high-gluten flour, 50 grams of water and 1 gram of yeast in a bowl.

2. Mix and stir well.

3. Cover with plastic wrap and fully ferment at room temperature to form starter.

4. Put the flaxseed in the oven and bake at 150 degrees for about 15 minutes. After cooling, use a rolling pin to slightly crush.

5. Put the fermented starter, 180 grams of high-gluten flour, 4 grams of salt, 2 grams of yeast, 30 grams of honey, and 100 grams of water into the mixing tank of the cook machine.

6. When the dough is kneaded until the gluten forms a thick film, add the ground flaxseed and butter into the mixing bowl.

7. Continue to knead to the expansion stage.

8. Add chopped dried cranberries and knead evenly.

9. After the dough is rounded, the plastic wrap is subjected to basic fermentation.

10. Fermented to 2-2.5 times, the finger is soaked in flour to poke the hole without shrinking or collapsing.

11. Take out the dough and gently press to exhaust.

12. Divide the dough into two portions.

13. Take a portion of the dough and press to arrange it.

14. Roll up from top to bottom.

15. Pinch your mouth tightly.

16. Place it closed, with the ends slightly rubbed.

17. Place it in a baking tray and place it in an environment with a temperature of about 37 degrees and a humidity of 70% for two shots. Now this season, it can be fermented directly at room temperature.

18. Two shots to double the size, gently press the surface of your fingers to slowly rebound, use a fine sieve to sieve a little high-gluten flour on the surface.

19. Use a sharp blade to cut out the lines.

20. Put it in the middle of a fully preheated oven.

21. Bake the upper and lower tubes at 220 degrees for 12 minutes, then turn 180 and bake for about 14 minutes.

22. After being out of the oven, transfer to a cooling rack to let cool.

Tips:
1. The amount of liquid can be adjusted flexibly according to the environment, the moisture absorption of flour, etc. Please set aside the adjustment liquid when mixing materials.
2. The temperature is high in summer, it is best to refrigerate all the liquid before use to avoid the dough temperature is too high.
3. Regardless of how you knead the dough, please be sure to control the temperature of the dough. In hot weather, the dough heats up quickly, so please lower the operating environment temperature and material temperature as appropriate, and complete the kneading process as quickly as possible.
4. Dried cranberries are soaked in rum before use, it tastes better.
5. After the roasted soft oatmeal is cooled and sliced for consumption, it can be stored at room temperature after eating within 2-3 days. Otherwise, please slice the slices and freeze them. When eating, take out half an hour in advance to warm up, spray a little water on the outer skin and put it in Bake in the oven at 150 degrees for 5-7 minutes to restore the taste.