Healthy Longan Walnut Soft European Buns
1.
The dried longan is pitted, torn into small pieces, and soaked in rum for more than 30 minutes
2.
Take out the soaked dried longan, drain the water and set aside. Don't pour the soaked rum, just rub it into the bread
3.
Walnut kernels cut into small pieces
4.
Pour milk and longan soaked rum into the inner barrel of the chef's machine, and then add other bread ingredients except butter, walnuts and dried longans
5.
Start the kneading program to knead the dough to a glutenous state
6.
Add softened butter
7.
Continue to knead the dough until the film comes out
8.
Add the soaked dried longan and chopped walnuts, knead into the dough at low speed
9.
Shape the kneaded dough into a circle and put it in a suitable container
10.
Put the dough into the daogrs G7 steaming oven and leave it at 30°C for 1 hour
11.
Fermented to 2 times larger
12.
Take out the dough and press to exhaust
13.
Divide into three equal parts for 20 minutes
14.
Shape the proofed dough into a spindle shape
15.
Put it back into the oven for a second fermentation for 40 minutes
16.
Sift the flour on the surface of the fermented bread, and cut the Tic Tac Toe pattern with a cutting knife
17.
Put it in the oven, steam for 2 minutes, and then choose the upper and lower fire 180℃ to bake for 25 minutes
18.
Cool after baking
Tips:
1. This Oubao does not need to knead a very thin glove film, as long as the dough is elastic and can stretch the film.
2. The ingredients in the bread can also be changed according to your own preferences.
3. If the oven has no steam mode, it can be ignored.
