Red Date Yogurt Soft European Buns

Name: Red Date Yogurt Soft European Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g High-gluten flour; 240g Jujube Yogurt; 50g egg; 20g butter; 3g salt; 3.5g yeast

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I especially like to make soft European buns because the sugar and oil can be used less or not depending on the situation. The bread made is relatively healthy compared to sweet bread. Today I used jujube-flavored yogurt, because the yogurt contains sugar, so no sugar was added at all. The toasted bread has a strong red date yogurt flavor. It's delicious. The oven is a new generation of steam-type multifunctional automatic 32L household baking electric oven ATO-MS32G from North American Electric (ACA). The operation of this oven is very simple, the price is also very cheap, and with the steam function, it is especially suitable for making European buns. Today, both the bread and the oven are especially suitable for novices. "

Ingredients

350g High-gluten Flour
240g Jujube Yogurt
50g Egg
20g Butter
3g Salt
3.5g Yeast

Red Date Yogurt Soft European Buns

1. Put red date yogurt, eggs and salt in a bread bucket.

Red Date Yogurt Soft European Buns recipe

2. After kneading for ten minutes, add softened butter.

3. Continue to knead the dough for 30 minutes and add the yeast powder. Because the weather is hot now, don't add the yeast powder too early, otherwise the dough will get loose during the kneading process. Finally, add yeast powder to help the dough become gluten.

4. Continue to knead for about five minutes. Knead the dough to the expansion stage. Yeast powder is also kneaded evenly.

5. Can pull out a flexible film.

6. Cover with wet cloth and ferment to two and five times the size.

7. The fermented dough is evenly divided into three portions. Exhaust relaxation for 15 minutes

8. Roll out the loose dough and arrange it into an olive shape.

9. Put it into the baking tray after finishing forming

10. After heat preservation, moisturizing and fermentation to double the size, the surface is sprinkled with dry powder to cut the bag.

11. There is a water inlet on this oven, add a small cup of water to make steam

12. Heat the oven up and down at 180 degrees. After preheating, put it in the oven and bake for 20 minutes. Fill the steam valve with water after entering the oven to create steam for ten seconds.

13. Baked soft European buns

14. Sliced, very soft bread

15. The macroporous structure of the Ou Bao is the key to the soft inside of the Ou Bao.

Tips:
The red date yogurt I used contains sugar in it, so I didn't add it. Use sugar-free yogurt to add five to ten grams of sugar. If the amount of sugar is enough, the yeast powder can be fermented without too much sugar.