Walnut Cranberry Soft European Bun

Name: Walnut Cranberry Soft European Bun
Total time: 1 d
Yield: 3
Cuisine: Chinese
Ingredients: 100g High fan; 15g milk powder; 35g Sugar; 5g salt; a little water; 20g butter; 50g Black whole wheat; 50g Medium powder; 1g Baking powder

by Qingqing Yuanshan

4.9 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

3

I learned several recipes, tried and modified the formula and made this soft European bun. The so-called European bun needs slow fermentation, it is better to use natural yeast to make the bread reveal a strong aroma of wheat, and the soft European bun is rich in ingredients, polysaccharides and oil. Therefore, it is soft and sweet. I did not make natural yeast, and took the slow fermentation method to exude the aroma of wheat. The following auxiliary materials are used to make starters.

Ingredients

100g High Fan
15g Milk Powder
35g Sugar
5g Salt
a little Water
20g Butter
50g Black Whole Wheat
50g Medium Powder
1g Baking Powder

Walnut Cranberry Soft European Bun

1. To make the starter: Put the auxiliary materials in the fresh-keeping box and stir, then room temperature for 8 hours, and refrigerate for 8 hours. If you don’t have enough time, just keep it in the refrigerator for 12 hours.

Walnut Cranberry Soft European Bun recipe

2. Tear the medium dough into small balls, add high portion and milk powder, add appropriate amount of water, soft until smooth, add melted butter, soft enough to be malleable

3. Divide into 2-3 parts, make a circle, let it rest for 30 minutes, then tap to deflate

4. It happened to be spring, at about 18 degrees at night, I put the dough in the oven, added a bowl of water, and fermented at natural temperature overnight.

5. After the fermentation is over, shape it and cut a few times with a knife.

6. Fire up and down at 200 degrees, 20 minutes