Oatmeal Walnut Soft European Buns
1.
Prepare the materials used.
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.
The CF-100A fermentation box is preheated in advance, the temperature is 28 degrees, the humidity is 70%, and the time is 60 minutes. The bottom water tray is humidified with water. After the preheating is completed, the dough is put in and the basic fermentation is carried out 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.
The temperature of the fermentation tank is 35 degrees, the humidity is 80%, and the time is 60 minutes. The bottom water tray is humidified with water, and the dough is put 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.
CO-960S hot-air electric oven, preheat well 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.
14.
The finished product has fine and even internal organization, sweet and soft.
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.
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