Rye Soft European Buns
1.
Pour the raw material of the medium-species dough into the bread machine at one time and knead it smoothly. You don't need to knead the hand mask. Store it in the refrigerator and ferment for more than 17 hours. The dough after refrigeration and fermentation has doubled and is organized into a honeycomb shape.
2.
In addition to the butter, put the main dough raw materials at one time, tear the middle-type dough into pieces and put it into the bread machine to knead smoothly, then add butter to knead the dough.
3.
The bread machine knead the dough until the dough reaches the state of expansion stage, that is, knead out the hand mask.
4.
In the summer, it is sealed and fermented at room temperature to double its size. Dip your fingers with flour to poke the hole without shrinking, and the shot is finished.
5.
Divide the dough into 3 equal parts, shape it, vent and seal and relax it for about 20 minutes.
6.
The mochi is divided into 3 rounds, and the recipe for mochi is posted here separately.
7.
Roll the dough into a round slice, put it in mochi and roll it out thin, taking care that the mochi can't exceed the inside of the crust.
8.
Put the purple sweet potato filling into the roll evenly.
9.
Sprinkle with chopped walnuts, chopped cranberries, raisins, chopped red dates and other nuts and fruits.
10.
Close the mouth and squeeze the side crust tightly without revealing the filling.
11.
Make it into strips, triangles, or circles, and place it in a baking dish with the opening facing down. Then put it in the place where there is hot water, seal it and start the second shot. The second shot will take about 1 hour, and the fermentation will expand to about twice as large, and the second shot will be completed.
12.
Use a sieve to sieve and sprinkle with low flour, then cut the mouth, cut the mouth with a single cut, be accurate, fast, and appropriate in weight.
13.
Preheat the oven at 210 and 190 degrees and bake for 20 minutes until the surface is golden and ready to go out.
14.
Cut into beautiful pieces, crispy and delicious, soft and sweet.
15.
Rye soft European buns are delicious and healthy.
