Grape Juice Soft European Buns
1.
Pour the flour on the chopping board and make a hole in the middle.
2.
Pour in grape juice and ice water.
3.
Add honey, salt, yeast powder, and softened butter.
4.
Knead grape juice, softened butter, etc. with flour to form a dough.
5.
After kneading into a dough, put cranberries and walnuts on the surface.
6.
Then fold it up.
7.
Put another layer of crushed nuts on top.
8.
Knead the dough into a round, sprinkle with flour, and carry out the first fermentation, 40 minutes. The fermentation is completed when the dough does not retract after poking holes.
9.
After the fermentation is completed, cut into 200g rounds. There are 5 in total, and the second fermentation is carried out for 30 minutes.
10.
Roll the dough back and forth about three or four times with a rolling pin, pat the bubbles, and roll it into an olive shape.
11.
Roll it out and then roll it up and pinch it into a long stick shape.
12.
Proceed for the final fermentation for another 50 minutes, and make it double the size.
13.
After the fermentation is complete, draw a cross shape and sprinkle flour before baking.
14.
Heat 190 degrees and lower heat to 150 degrees, put on the middle layer, and bake for 12-15 minutes.
Tips:
1. If the dough is a bit tight when kneaded with a chef's machine or by hand, you can add some water appropriately, because different brands of flour will cause different water absorption.
2. The oil content in the formula is only within 5%, it can be added at the beginning, if it exceeds 5%, use the post-oil method.
3. Fermentation temperature: 28~30 degrees, try to make the fermentation temperature stable, then it will be the same as the fermentation time above, mainly depending on the state.
4. The dough only needs to knead out a little glove film. After three stages of fermentation, the gluten of the dough will be repaired and strengthened.
5. Fresh grape juice will be lighter, and grape skins will make the color darker and the bread will look better.
6. It is not recommended to change to sugar. Honey and sugar have different properties. Honey is a monosaccharide and sugar is a disaccharide. The taste of honey is more tenacious.
7. The moisture of kneading by hand can be increased by 30-50g.
8. If you can't knead by hand, you can relax and then knead, and then knead off the gluten until it is bright.
9. Nuts and walnuts can be baked in an oven at a low temperature of 100 degrees, then let cool and put into the dough; cranberries can be soaked in rum before use.
10. The temperature of the oven is constant according to the temperature of the oven itself, and the temperature is for reference only.
