Red Wine and Raisin Soft European Bag

Name: Red Wine and Raisin Soft European Bag
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 210g Flour; 40g Whole wheat flour; 175g Homemade wine; 50g Wine-dried raisins; 25g Caster sugar; 5g yeast; 2g salt; 15g butter

by Hua Qing Rouyi

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

"Ruan Ou Bao", that is, soft European bread. European-style bread is the bread that Europeans often eat, and the most representative ones are French baguettes and so on. Generally speaking, European-style breads are larger and heavier. The skin is golden and crunchy, and the internal structure of the bread does not have a spongy feeling. European-style bread tastes mostly salty, with little sugar and oil added. This is the biggest difference between European bread and domestic bread. Different from Japanese-style bread, which is soft and waxy in taste and mainly sweet, European-style bread is thick, crispy on the outside and tough on the inside. It is characterized by high fiber, low sugar, low oil, and low fat, and pays attention to the natural aroma of grains. It can be said that "soft European bread" actually absorbs the strengths of the two. It is hard on the outside and soft on the inside. It is a kind of bread that is more suitable for Chinese taste.
The soft European bun, which is mixed with high-fiber, miscellaneous grains, nuts and other materials, is a combination of traditional European-style bread and Japanese-style soft bread. Less oil, less sugar, no eggs, crispy on the outside and flexible on the inside, more chewy than soft bread, softer than hard European buns, low in calories and fuller, it can be said to be a new trend and new food for healthy bread.

Ingredients

Red Wine and Raisin Soft European Bag

1. Mix the ingredients except butter and raisins together, stir into a dough, refrigerate for 30 minutes;

Red Wine and Raisin Soft European Bag recipe

2. Take out the dough and knead until the surface is smooth, and a thicker film can be pulled out;

3. Add butter and knead to the expansion stage;

4. Add in dried wine-stained raisins and knead well;

5. Put it in a warm place for fermentation. After the dough has grown twice as large, the fermentation is over;

6. Divide into 4 small doughs of even size, round and relax for 15 minutes;

7. Roll the loosened dough into an oval shape, turn it over and thin the short bottom edge, and roll it into an olive shape from top to bottom;

8. Put it in the steaming oven, select the fermentation function, and carry out the final fermentation;

9. After the fermentation is over, brush the surface of the dough with clean water, sift the whole wheat flour, and cut the bag;

10. Put it in the lower layer of the oven preheated to 180 degrees, and the pure roasting function will be used for 25 minutes;

11. Immediately after the oven is out, remove the baking tray and let it cool.

Tips:
1. Use red wine to mix the noodles, not only the color is good, but the strong wine aroma is very flavorful;
2. The dough has a large water content, which is suitable for hand kneading, but not suitable for bread machines;
3. Due to the addition of whole wheat flour, the dough only needs to be kneaded to the expansion stage. If you make toast, you need to knead for a few more minutes;