Walnut and Raisin Soft European Buns
by Lizhi Food
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. 1 orange zest, not the white part, cut into small cubes.
2. Soak the raisins for half an hour, soak them softly and set aside.
3. Bake the walnuts at 150°C for about 10 minutes until the aroma comes out. Cut into small pieces for later use.
4. After the oil method, add raisins and walnuts. After the dough reaches the expansion stage, add raisins and walnuts and knead evenly, turn off the bread machine, and ferment twice as large.
5. Divide into 5 portions on average, each is about 220 grams, and leave for 15 minutes.
6. The whole length is twice as big as a bar-shaped second serve.
7. Two more rounded two rounds were twice as large.
8. After fermenting, spray water first, then sift the rye flour, and then cut the mouth.
9. Cut the gap and use your creativity.
10. A soft European bag worth remembering.
11. Very tasty.
