Naked Oat Bran Soft European Bun

Name: Naked Oat Bran Soft European Bun
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 230g High-gluten flour; 70g bran; 180g water; 80g Cooked walnuts; 80g Dried cranberries; Some Low powder; 3g yeast; 4g salt; 60g brown sugar

by Circle Circle Niuniu

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Naked oats, commonly known as oiled wheat and jade wheat, are low-sugar and high-protein foods. Its nutritional ingredients are not only high in content, but also of high quality. However, its texture is hard and the taste is not good, so it has not been popular for a long time. In modern times, its benefits have gradually become known, and it has become one of the more popular foods for modern people.
Naked oat bran is the outermost skin of naked oats, which is a by-product obtained from the processing of naked noodles. But it contains more than 95% of the water-soluble fiber in naked oats. Water-soluble dietary fiber (soluble dietary fiber) can absorb a large amount of cholesterol in the body and excrete it from the body, thereby reducing the cholesterol content in the blood. It has the functions of regulating blood sugar, blood lipids, softening blood vessels, preventing high blood pressure, enhancing body immunity, preventing cardiovascular and cerebrovascular diseases, anti-skin allergies, and weight control. So the bran layer is where the nutrition really gathers!
-0-This Oubao exudes its unique aroma when kneading noodles, which is more fragrant than whole wheat. And it's easy to feel full~~~ And brown sugar, cranberry and walnuts are added~ Especially suitable for girls~

Ingredients

Naked Oat Bran Soft European Bun

1. Material photo: Walnut kernels are roasted in the oven at 125 degrees in advance for 15 minutes, and let cool for later

2. Add water, brown sugar and salt to the bread bucket (place the brown sugar and salt diagonally). Pour in the high flour and sibe oat bran. Dig a hole to bury the yeast

3. 30 minutes to make the dough

4. Chop walnuts and dried cranberries and set aside. (The particle size depends on personal preference)

5. Divide the dough into 150 grams. Mix the remaining dough with chopped walnuts and chopped cranberries and knead well.

6. The two doughs are separated by plastic wrap. Fermented to 2 times the size. (The fermentation time is only due to the temperature, just press the fingers without retracting)

7. Divide the two doughs into 2 equal parts, round them, cover with plastic wrap and relax for 15 minutes

8. Roll the stuffed dough into an approximate rectangle and roll it up from top to bottom

9. Roll the dough without fillings into thin slices ~ the size is subject to the ability to hold the dough with fillings

10. Put the stuffed dough on the dough and wrap it tightly

11. Must be strict

12. Close your mouth down! ! Ferment in a warm place or oven to 2 times the size. Sieve an appropriate amount of low powder, and use a sharp knife to make a few diagonal cuts

13. Preheat the oven to 190 degrees for about 25 minutes in the middle. (Approximately 10 minutes to cover with tin foil to avoid over-coloring)

Tips:
Tips The filling can be replaced with your favorite nuts or raisins; the knife for cutting the bag must be sharp; the darker the brown sugar, the better; the naked oat bran can be replaced with whole wheat flour if it is available