Marshmallow Cranberry Soft European

Name: Marshmallow Cranberry Soft European
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 60g sour milk; 122g water; 3g salt; 3g yeast; 25g butter; Some Black sesame; Some cranberry

by Good Baolulu

4.6 (1)

Favorite

4

Difficulty

Easy

Time

1h

Serving

2

Recently, I have been fascinated by Ruanou. I like its soft but chewy texture. This time I replaced sugar with fluff marshmallows. When kneading the noodles, I can smell the rich sweetness. I really don’t look forward to the finished product.
Cranberry and black sesame are added to add a rich flavor and sweet and sour, with a richer taste

Ingredients

Marshmallow Cranberry Soft European

1. Put all the ingredients except butter, cranberry and black sesame into the bread bucket, and start the "kneading" program (15 minutes);

2. Knead until you can pull up the thick film and add softened butter, and start the "kneading" program again (15 minutes);

3. Add chopped cranberries and black sesame seeds about 3 minutes before the end of the program, run until the end of the program, and knead the dough to the expansion stage;

4. The kneaded dough is fermented with plastic wrap until it is twice as large (finger dipped in flour and inserted into the small holes of the dough without shrinking);

5. Press to exhaust, divide into two points, cover with plastic wrap and relax for 15 minutes;

6. Roll out the loosened dough into a rectangular shape with the smooth side facing down (the bottom end should be as thin as possible to facilitate closing);

7. Roll it up from top to bottom, and put it into the baking tray one by one;

8. Put the oven (with hot water inside) to ferment to twice the size, sift the high-gluten flour on the surface, cut with a blade, and put it into the middle and lower layer of the oven preheated at 200 degrees for about 20 minutes (adjusted according to the situation);