Strawberry Soft European Bag
1.
Put all the ingredients except butter in a mixing bucket, hydrate the eggs on the bottom, put strawberry powder and flour, put the salt and sugar diagonally, and put the baking powder in a small hole in the center of the noodles.
2.
Start the kneading program, add butter when smooth after 15 minutes
3.
Then start the kneading program, about 15 minutes to the extended stage (the whole kneading program of my bread machine is 30 minutes, and the kneading program is 15 minutes, and the butter is added for 15 minutes. Each bread machine has different functions and can be customized according to your own home. Add and subtract as appropriate by the machine)
4.
Yeast dough to double size
5.
Exhaust the dough and round it, divide it into four small doses, cover it with a plastic bag and relax for about 10-15 minutes
6.
Take a piece of dough and knead it out, spread the raisins and dried cranberries on the dough, roll it up from top to bottom for shaping
7.
Knead them all and place them in the baking tray, or you can knead them into the shape you like.
8.
Put it in the oven for the second fermentation, about 40-50 minutes at 35 degrees, put a small bowl of water at the bottom to moisturize
9.
Ferment to twice the size, take out the flour and sift it (or not), use a sharp knife to mark out the pattern you like
10.
Put it in the oven, 175 degrees for 15 minutes
Tips:
The temperature of the oven is about 170-180 degrees, and the time is 15-20 minutes. You can adjust it according to your own oven! The color of my baking is a bit dark, if you want the tender powder to be covered with tin foil all the way!
