Name: Longan Flaxseed Soft European Bag
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 30g Longan (dried); 2g salt; 20g butter; 90g water; 30g Hot water; 15g Dried cranberries; 15g Flaxseed; 3g yeast; 15g brown sugar

Longan Flaxseed Soft European Bag

by KL Le Yoyo

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The method of soft European buns is very simple. The fermented dough is simply rounded and marked with a pattern that you like and then baked in the oven; I basically store the baked European buns for two days and eat them, and I also tried to put them. After five days, the taste is the same soft.

Sometimes I will burn it a bit, so that the bread's crust will be more crispy. I gave this soft European bag as a gift to a friend, so I didn’t cut it open. It’s better to give it away as a whole. When I have extra time at home, I can make some hard-working bread. Sometimes I don’t want to worry about making soft European buns. After all, soft European buns are easy to make.

Since I liked baking, bread is one of the most baked goods I have made. I make bread almost at least 3-4 days a week. And cake biscuits can also be made, but the biscuits and cookies are eaten slower at my home. The cakes are almost finished in two days. Falling in love with baking is out of control, there are more baking supplies than clothes in the closet at home.

Longan Flaxseed Soft European Bag

1. Add 30 grams of brown sugar to hot water and stir until the brown sugar is melted. Put the melted brown sugar in the bread bucket, water, dried longan, dried cranberry, high-gluten flour, salt, yeast, and butter at room temperature.

Longan Flaxseed Soft European Bag recipe

2. Put the bread bucket into the bread machine and start the [kneading mode for 20 minutes]. After kneading the dough, cover it with plastic wrap and ferment to 2.5 times its size.

3. Take out the fermented dough, vent and knead it round.

4. Divide the dough into two parts, round into a baking tray.

5. Put it into the oven for the second fermentation to double the size.

6. Sift a little flour on the dough after fermentation.

7. Use the blade to make a light cross.

8. Put it in a preheated oven at 170 degrees and bake it for 25 minutes. After baking, take it out to cool and seal for storage.

Tips:
1. The temperature of the oven needs to be adjusted according to each oven;
2. Do not cut too deeply when making a cross with a blade, just lightly cut the surface of the dough on the surface, so that the baked Ou Bao will be very beautiful.