Rye Dried Fruit Soft European Buns

Name: Rye Dried Fruit Soft European Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 230g High-gluten flour; 50g Rye flour; 182ml water; 38g Sugar; 4g salt; 3g yeast; 20g Unsalted butter; 30g Blackcurrant; 30 Dried cranberries; 40g Orange diced; Some rum

by COUSS

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

COUSS's upcoming CO-726A air oven has good sealing performance and special pressure function. In a closed and low pressure environment, the internal moisture of the oven is sufficient and not easy to lose. The meat food is still fresh and juicy after baking, not only so slightly pressured Baking makes the food mature faster and the shape is fuller. When using the micro-pressing function to bake European bread or bread, the oven quickly locks the water to make the European bread more swelling, making the overall baking color of the European bread even and attractive. After baking, the skin of the European bread is crispy and delicious, and the internal tissue is soft and tough. It's easy to make good taste and delicious food!

Rye Dried Fruit Soft European Buns

1. Prepare the materials used.

Rye Dried Fruit Soft European Buns recipe

2. Add the ingredients except butter and dried fruits into the mixing bucket of the chef's machine, turn on the 1st gear to form a dough, and then turn to the 3rd gear to knead the dough.

3. Knead the dough until it is smooth and add butter. Knead at low level until the butter is absorbed and then turn to 3 levels to knead until it is smooth. Add dried fruits and knead at low speed.

4. Take out the dough and knead it well and put it into a glass bowl.

5. CF-6000 fermentation tank, select a temperature of 28 degrees, a humidity of 70%, put the dough into the basic fermentation to about 2 times the size.

6. The fermented dough is taken out, and after exhausting, the dough is rounded up and put into the fermentation basket where the flour is sifted.

7. CF-6000 fermentation box, select temperature 32 degrees, humidity 80%, put the dough into the second fermentation to about 1.5 times the size of the fermentation basket.

8. Take out the fermented dough, buckle it upside down on the CM-719 golden baking pan, and cut the incision with a sharp knife according to your favorite pattern.

9. CO-726A air oven, preheat up and down 220 degrees in advance, put the baking tray into the middle grill, turn on the pressure mode, and bake for about 20 minutes.

10. After baking, put the bread out of the oven and let it cool on the grid.

Tips:
1. Due to the different water absorption of different flours, do not add liquid all at once, please adjust appropriately according to the state of the dough.
2. Rye flour is also added to the material, which is rich in calcium, iron, zinc, selenium and other trace elements, which increases the taste of bread and at the same time improves nutrition.
3. The baking temperature and time are for reference only, please adjust appropriately according to the temperature performance of each oven.