Raisin Walnut Soft European Buns

Name: Raisin Walnut Soft European Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 175g High-gluten flour; 75g Whole wheat bread flour; 170g milk; 25g brown sugar; 25g butter; 40g walnut; 60g raisin; 4.5g salt; 3g High sugar tolerant yeast

by Water pity

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Soft European buns refer to soft bread eaten by Europeans. With the improvement of people’s living standards, more and more attention is paid to the health of food, so low-sugar, low-oil, high-fiber European-style bread is slowly entering the lives of modern people, but the traditional European bread is big and hard, which is not in line with the Chinese. The taste and habits of Chinese people, so it is more suitable for the Chinese population to prefer and healthy soft European bags came into being. Soft European bread is actually a balance between hard European bread and Japanese soft bread. With the appearance of European bread and the heart of soft bread, it is more suitable for Chinese stomachs. When we make it ourselves, we mix it with our favorite dried fruits and it becomes a bread that suits our appetite.

Ingredients

Raisin Walnut Soft European Buns

1. Prepare all the ingredients.

2. Put all the ingredients except raisins, walnuts, and butter into the chef's machine and knead until smooth and malleable.

3. Add butter and knead until you can pull out a large thin, flexible film.

4. Seal and ferment to 2 times the size. Dip your fingers with dry flour to poke holes, and do not retract or rebound.

5. Soak the raisins in water, chop the walnuts, pour into the fermented dough, knead briefly, and press out the bubbles in the dough.

6. Then divide the mixed dough into 2 doughs, knead round, cover with plastic wrap and let stand for 15-20 minutes.

7. First take out a piece of dough, roll the dough into a long strip and roll it up, pinch it tightly and put it into the baking tray.

8. Put another piece of dough into the baking tray in the same way.

9. Then, after wrapping it in plastic wrap, put the bread pan in the oven, and put a bowl of hot water in the oven to ferment to 1.5 to 2 times the size.

10. Take out the baking tray, preheat the oven up and down at 170 degrees, remove the plastic wrap, sift a thin layer of dry flour on the bread dough, and shape it with a bread shaping knife.

11. Put the baking tray into the preheated oven, bake for about 20 minutes, and it will be out of the oven. A healthy and delicious bread is complete.

Tips:
1. The temperature and time of the oven need to be adjusted according to the individual oven.
2. During the second fermentation, place a bowl of hot water in the oven, the oven is closed, do not open any program, and create a warm and humid environment.
3. When sculpting with a bread shaping knife, be careful not to be too deep, otherwise the bread will be discouraged.
4. After baking for more than half of the time, turn on the oven at speed and add a piece of tin foil on the surface of the bread to prevent the surface of the bread from being too dark.
5. The shape of the bread belongs to your own mood, just use your imagination.