Mulberry Juice Soft European Buns
1.
I used fresh mulberry juice, I filtered it
2.
Dried cranberries, cut into small pieces, soak in rum (outside the ingredients)
3.
Pour the flour into the bowl, add the yeast powder and mix well
4.
Then add mulberry juice and cold water, then add honey, salt and softened butter
5.
And into dough
6.
After kneading into a dough, put the cranberry and walnut kernel on the surface, then fold it, and put a layer of crushed nuts on top
7.
Then knead the dough evenly, make a ball, sprinkle with flour, and carry out the first fermentation, 40 minutes
8.
If the dough does not shrink, the fermentation is completed.
9.
After the fermentation is completed, cut 200g rounds into 5 pieces in total, and carry out the second fermentation for 30 minutes
10.
Take a dough, 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.
Place the rolled bread dough in a baking tray lined with greased paper
13.
Perform the final fermentation for 50 minutes, and then it will double the size, sprinkle with dry powder
14.
Use a knife to draw a cross shape or other shapes
15.
Preheat the oven, heat up to 190 degrees and lower to 150 degrees, put on the middle layer, and bake for 15 minutes
16.
Time is up
17.
Slice after cooling
Tips:
1. 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.
2. 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
3. It is best not to add water all at once, because different brands of flour will cause different water absorption.
