Sausage Dried Fruit Ou Bun
1.
Prepare the ingredients. (Sausage and dried fruit total 110 grams)
2.
Put all the ingredients except salt, butter, and yeast into the mixing tank of the chef's machine in turn.
3.
The mixing tank is installed, the power is turned on, the second gear is used to stir the noodles, and the third gear is changed after the dough is formed.
4.
Stir for about 7-10 minutes, cover with plastic wrap or damp cloth and let it stand for more than 30 minutes. If it is hot, put it in the refrigerator and let it stand still.
5.
Bake the sausages while the dough is resting. Take the sausages out of the freezer without reheating. Put them in the middle of the preheated oven and lower the heat to 130°C. Bake at 140°C for about ten minutes. After the sausages cool, cut into small pieces .
6.
Put the salt and the softened butter in the resting dough, and knead the butter and salt in the second gear until absorbed.
7.
Put the yeast in the second gear and then knead, knead in the yeast, turn to the third gear and knead to the expansion stage, this time period is about 5-8 minutes.
8.
Put in small pieces of dried sausage fruit.
9.
Knead the dried sausage into the dough.
10.
Take out the dough and divide it into two equal parts (I made a double-part dough).
11.
Wash the rattan basket in advance to dry, sift in the flour, and fold the dried fruit dough into a round shape, put it in a fermented rattan basket with the mouth facing up, put a bowl of hot water in the oven, the humidity is about 75%, and the temperature is 35. Put the rattan basket in the oven to ferment for about 40 minutes between -38 degrees.
12.
The fermented dough is buckled upside down in a baking pan covered with greased paper, and the flowers are cut. The oven is preheated and heated to 200 degrees and lower to 160 degrees for 10 minutes.
13.
Put the green omelet in the middle of the oven, spray water in the oven, not spray on the omelet, heat up to 190 degrees, and bake at 160 degrees for 30 minutes. Remember to color and cover with tin foil in the middle to avoid burning.
14.
Take out the baked European buns immediately, put them on the air-drying net and let them cool before eating. If you don't eat them right away, store them in a fresh-keeping bag at hand temperature.
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Finished picture
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Finished picture
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Finished picture
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Finished picture
24.
It's nice to cut holes.
25.
I like the taste of sausage mixed with dried fruit.
26.
The low-oil and low-sugar Oubao suits me very well.
27.
My girl likes to eat too!
Tips:
hint:
1. The temperature of each oven is different, so there is no need to copy it completely. The bottom fire of my oven is 20 degrees higher, and the heating is also 10 degrees higher, so the baking temperature and time are set according to the oven.
2. Turn the oven fermentation to the fermentation gear. Put a bowl of hot water to increase the humidity. Instead of just boiling hot water, I usually put two-thirds of the freshly boiled water and one-third of the cold water in it. This hot water is suitable for autumn and winter. If you don’t need hot water in summer, if the water temperature is too high, it will affect the fermentation dough, and the texture of the baked bread will not be good. It can also be fermented at room temperature. Cover a wet towel on the rattan basket. It is also okay to put it in the refrigerator for fermentation, and the roasted Oubao is better organized after refrigeration and fermentation.
