Raisin Soft European Bun

Name: Raisin Soft European Bun
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Arowana high-gluten wheat flour; 5g yeast; 340g water; 3g salt; Some raisin; Some Blackcurrant

by Sunny 99

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

The nobles in soft European bread are low-key and simple but luxurious and connotative. It is especially important to make soft European bread flour. Arowana high-gluten wheat flour is selected from high-quality wheat as the raw material, the original wheat is rich in aroma, and the finished product has a fine and uniform texture and a soft and soft taste. The ultra-fine powder has good water absorption and is easy to knead. There is no need to worry about excessive liquid and sticky hands. It is very suitable for novice operation. The dough is delicate, smooth and elastic, suitable for all kinds of patterns. The super extensibility will not be damaged even if it is wrapped in full fruit dough. Arowana high-gluten wheat flour + yeast powder + salt + water + favorite fruit, these are the simplest ingredients that can bring you unexpected deliciousness and surprises!

Ingredients

Raisin Soft European Bun

1. Weigh the ingredients and set aside.

2. Pour 200 grams of water (within the weight) in a small pot, and pour 40 grams of Arowana high-gluten wheat flour (within the weight).

3. Stir well with chopsticks.

4. Set the fire to a small fire and stir slowly until a translucent texture appears. The soup is ready and aired until warm for later use.

5. Pour the golden dragon fish high-gluten wheat flour into the mixing bowl.

6. Pour the soup, add salt, and melt the yeast powder with a small amount of warm water (within the amount) and pour it into the flour.

7. Add the remaining water to start kneading.

8. The dough is very smooth and delicate, and the dough does not need to be filmed. Cover with plastic wrap and leave it in a warm place to ferment twice as large (about 90 minutes).

9. Fermented to double the size, pierce the holes with a little dry flour on your fingers, and ferment without shrinking.

10. The dough is evenly divided into 4 small pieces and rounded. (One is about 200 grams)

11. Take a piece of dough and roll it out into a long thin noodle sheet, thin the end (good for sealing)

12. Spread the raisins and black currants soaked in advance, and press them lightly.

13. From top to bottom, roll both ends while retracting inward.

14. Glue the seal and place it down and arrange it into an olive shape.

15. Prepare them one by one and put them in the baking tray. Cover with plastic wrap and start the second fermentation. (Duration: about 40 minutes)

16. Ferment to slightly larger.

17. Sprinkle a thin layer of dry flour with a small sieve.

18. Use a sharp blade to cut out the pattern you like.

19. Preheat the oven in advance: up to 185°C, down to 175°C, and bake for 30 minutes.

20. Finished picture. The skin is tough and chewy, and the organization is delicate and soft. No oil, no sugar, no burden. The simplest ingredients make the best delicious!

Tips:
The soup type method can make the bread not easy to age, and the taste is soft and delicious. Please adjust the temperature of different ovens appropriately. The raisin blackcurrant can also be replaced with your favorite fruit.