Whole Wheat Dried Fruit Soft European Buns

Name: Whole Wheat Dried Fruit Soft European Buns
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 100g High fan; 50g whole wheat; 50g rye; 136g water; 12g olive oil; 30g brown sugar; 2g salt; 2g yeast; 30g preserved fruit; 30g nut; 1 Casserole r10

by LindaGL

4.6 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

This is a whole wheat dried fruit soft European bun baked in a casserole. It is low in sugar, less oil and green and healthy. It tastes better after overnight refrigeration and fermentation. Baked in a casserole, the skin is crispy and delicious, and the slices are sour and sweet. Sweet, rich in wheat flavor, simple and quick, no kneading, suitable for mothers to make quick breakfast, and also suitable for beginners.

Whole Wheat Dried Fruit Soft European Buns

1. Except for the candied fruits and nuts, put all the other raw materials into the basin at one time and stir with a silicone knife.

Whole Wheat Dried Fruit Soft European Buns recipe

2. After the dough is smooth, add cranberries, raisins and other fruits, cashews, pecans and other nuts and continue to stir.

3. After sealing and relaxing at room temperature for 2 hours, the relaxed dough begins to expand. In winter, the room temperature is low, you can put it in the oven and relax at the fermentation temperature

4. Then use a silicone knife to stir and fold the dough from bottom to top every half an hour. It feels that the elasticity of the dough increases and it becomes smoother and can be sealed. Then put it in the refrigerator and keep it in the refrigerator. After 17 hours of refrigeration, take it out. It can be stored for up to 36 hours.

5. Wash the casserole, wipe off the water, and set aside.

6. Exhaust the dough, put it in a round shape, put it in oil paper, and put it in the casserole. Cover and seal and relax for about 15 minutes.

7. Remove the lid of the casserole, leave it in a warm and moist place for about 1 hour, until the dough is twice as large and the casserole is 9 minutes full, then dust and cut the bag.

8. After preheating the oven, set it to 200 degrees, place the casserole on the second layer, and bake for about 25 minutes. During the period of baking for 10 minutes until the surface is browned, cover with tin foil to continue baking.

9. Bring the bread out of the oven, take it out and let cool.

10. Eat it after being sliced, the taste is sweet and sour, sweet and soft, fragrant and delicious, and very delicious.

Tips:
1. This is the amount of a 360g soft Euro bag.
2. It is not recommended to use the ordinary casserole on the market for baking. I use the Heile casserole, which is dry-boiled and fast-cooled, so it is no problem.
3. Each step is based on the state of the bread. It is normal for the dough to be a little sticky without the mask being kneaded. It is fine to apply oil and powder with your hands during shaping.