Natural Fermented Red Wine Longan European Bag

Name: Natural Fermented Red Wine Longan European Bag
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g Foaming starter; 100g High-gluten flour; 25g Whole wheat flour; 9g Wheat germ; 2g salt; 12g brown sugar; 50g warm water; 10g butter; 18g Red wine; 20g walnut; 20g raisin; 20g Dried longan

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There are germs, longans, and red wine. The most important thing is that the natural ferment is urgently needed. I took a fancy to this European bag all at once. The operation is particularly simple, no need to knead the dough, just stir, stand, stretch and fold, you can shape and hair.
Cut down the portion and make a small version. If there is no rattan basket, put it directly on the baking tray, dust the surface and cut the bag instead of the buckle. The fire seems to be a bit bigger, the color is very dark, and the dried fruit on the surface is even black, but it tastes very fragrant. . . . "

Natural Fermented Red Wine Longan European Bag

1. Ingredients: 70 grams of foaming starter, 100 grams of high-gluten flour, 25 grams of whole wheat flour, 9 grams of wheat germ, 2 grams of salt, 12 grams of brown sugar, 18 grams of red wine, 50 grams of warm water, 10 grams of butter, 20 grams of walnut kernels Grams, 20 grams of raisins, 20 grams of dried longan

Natural Fermented Red Wine Longan European Bag recipe

2. Raisins, longan chopped, soak in red wine overnight

3. Mix the starter with the ingredients except the butter and dried fruit,

4. Stir it into a uniform dough,

5. Add butter and knead until the dough is fully absorbed,

6. Add dried fruits and nuts,

7. Knead well.

8. Stretch,

9. Folding is performed every 15 minutes for a total of four times.

10. Arrange into olive shapes, put in a baking tray, and leave to ferment in a warm place.

11. The dough has grown to twice, floured on the surface, cut,

12. Put it in the oven, the middle level, the upper and lower fire 180 degrees, steam roast, or put hot water in the oven to make steam, roast for about 20-30 minutes.

13. The surface is dark brown and baked.

Tips:
The amount of water needs to be increased or decreased according to the state of the dough.
In order to form a crispy crust, steam is needed for baking Ou Bao. The usual method is to pour hot water in the bottom baking pan after the bread is put in the oven and close the door quickly.
The baking time and firepower need to be adjusted according to the actual situation.