Red Date Walnut Soft European Buns
1.
Bring the brown sugar to a boil, stir with chopsticks until the brown sugar is melted, when the brown sugar water is lukewarm, pour in the yeast and stir to melt
2.
Pour the brown sugar yeast water into the flour while stirring with chopsticks to make the flour flocculent
3.
After adding olive oil, I started to knead the dough. I just threw it into the cook machine and stirred. I turned on the mid-range kneading until the cook machine turned off. At this time, I put salt into the dough and continue to start the machine (in fact, you can also put salt in the beginning. Just don’t put salt and yeast together)
4.
Until the dough comes out of the glove film
5.
Put the kneaded dough in a plastic bag and put it in the refrigerator to ferment overnight. I put it in the refrigerator at 8 o'clock the night before and took it out at 10 o'clock the next morning.
6.
Take out the dough to exhaust
7.
The red dates are pitted and cut into small dices, walnuts are finely chopped, and there are cranberries at home, so I grabbed a handful
8.
The dough is kneaded with red dates and walnuts. It looks like a lot of ingredients, but after baking, it won’t be too much.
9.
Divide the dough into six equal parts, cover with plastic wrap and wake up for 15 minutes
10.
Roll out the small dough
11.
Roll it up again, squeeze it tightly
12.
Wrap it in a baking tray, preferably with greased paper underneath
13.
I made four long and two round ones
14.
Put a bowl of boiling water in the oven, and use the fermentation gear to ferment for the second time. About an hour, the dough will grow to twice the size of the original
15.
Spray water on the surface, sprinkle with flour, and cut out the pattern you like with a sharp knife
16.
Preheat the oven, heat up and down at 160 degrees, bake for 25 minutes (adjust the temperature according to your own oven)
17.
The deliciousness of red dates and walnuts in one bite
18.
Knife scratch is too shallow
19.
Served with yogurt, unspeakable satisfaction
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