Oatmeal Walnut Soft European Buns

Name: Oatmeal Walnut Soft European Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 100g oat; 50g Whole wheat flour; 55g Sugar; ±670ml Ice water; 10g yeast; 12g salt; 55g butter; 50g (refrigerate in advance to warm up) Old face; 100g Chopped walnuts; 60g Dried cranberries; 60g raisin; 60g Orange diced

by COUSS

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Oubao, as the name suggests, is European-style bread, the bread that Europeans eat. European-style bread is the staple food of Europeans (like our steamed buns, flatbreads, steamed buns, rice), focusing on natural, sugar-free or low-sugar, nutrition, and health.

I don't like the texture of traditional European bags that are crispy on the outside and tough on the inside, so tough that they sometimes can't bite. However, this oatmeal and walnut soft European bun has been carefully improved. Oats and whole wheat flour are added to the dough to make the bread more chewy. The crispy crust combined with the crispy walnuts and sweet and sour dried fruits inside, the overall taste is very good , Nutrition is also very rich, it is a bread full of energy. Recipe by@Eva小佳

Oatmeal Walnut Soft European Buns

1. Prepare the materials used.

Oatmeal Walnut Soft European Buns recipe

2. Roast the walnuts at 150 degrees in advance for about 20 minutes. After roasting, cool and chop; use a food processor to slightly chop the oats and set aside.

3. Put the dough materials except the butter into the mixing bucket of the chef's machine. After agglomerating at low speed, turn to medium speed to knead the dough to the expansion stage, which has better stretchability.

4. Add softened butter, knead at low speed until the butter is absorbed, and then turn to medium speed to knead until smooth.

5. Add the mixed dried fruits and knead at low speed.

6. The dough is taken out, rounded, and placed in a baking tray.

7. Preheat the CF-100A fermentation box in advance, select a temperature of 28 degrees, a humidity of 70%, and a time of 60 minutes. Add water to the bottom water tray to humidify. After the preheating is complete, put the dough in the dough and perform basic fermentation to about 2 times the size.

8. The fermented dough is taken out, the large bubbles are discharged, and the dough is divided into 4 equal parts, and then 2 parts of the dough are equally divided into 3 parts. Knead and relax the dough for 20 minutes after venting.

9. The loosened dough is rounded again, and put it into a fermentation basket that has been sifted with flour. The round fermentation basket puts 3 small doughs and the oval one large dough.

10. COUSS CF-100A fermentation tank, select a temperature of 35 degrees, humidity of 80%, and a time of 60 minutes. Add water to the bottom water tray to humidify, and put the dough into the second fermentation to about 1.5 times the size.

11. Take out the fermented dough, buckle it upside down on the baking tray, and cut as you like before entering the oven.

12. COUSS CO-960S commercial hot-air electric oven, preheat at 200 degrees in advance, connect the water pipe to the water, first press the steam button for 5 seconds, put in the 2 layers of dough, close the door and press the steam for 5 seconds, and continue to bake for about 22 minutes.

13. After baking, it will be out of the oven immediately, vigorously shake the baking pan and then take the bread out of the baking pan and place it on the grid to cool.

Tips:
1. Because the water absorption of each flour is different, do not add the liquid all at once, please adjust it according to the state of the dough.

2. Use the CF-100A commercial fermentation tank to ferment, and the fermentation tank has a constant temperature and humidity space, so that the dough is proofed just right, and the finished bread is in a better state.

3. The whole dough is fermented using 2 round fermentation baskets and 2 oval fermentation baskets. If the same shape is used, divide it into 4 equal parts.

4. The baking temperature and time are only for the Kas CO-960S hot-air oven, which is for reference only. Please adjust appropriately according to the temperature performance of each oven.