Whole Wheat Milk Soft European
1.
Put the ingredients except butter into the mixing bucket of the chef's machine.
2.
Knead until the dough is smooth and expand, and then add butter to the mixing bucket.
3.
Continue to knead until you can pull out a thin and flexible film, fully expanding the stage.
4.
The kneaded dough is taken out and rounded, and basic fermentation is carried out in an environment of about 28 degrees.
5.
When the dough is twice as large as the original, you can poke holes with your fingers so that it does not shrink or collapse.
6.
The fermented dough is taken out and vented, divided into 5 equal parts, then rounded, covered with plastic wrap and relaxed for 15 minutes.
7.
Soak the cranberries in warm water for a while, wipe off the water with a kitchen paper towel, and chop them with a knife.
8.
Take a loose dough, roll it into a rectangular shape with a rolling pin, take 8 grams of cranberry chopped into the top of the dough, and press it lightly.
9.
Roll up from top to bottom, squeeze the mouth tightly.
10.
Use a rolling pin to roll up the dough from the middle, and use a spatula to make a slit in the middle of the rolled dough.
11.
The unrolled part is gently pressed down with the palm of the hand, and the slice on the right side of the cut is folded toward the lower left corner.
12.
Then continue to fold the one on the left to the bottom right of the dough and pinch the joint at the bottom.
13.
Put the dough in the oven for two times, turn on the oven fermentation function, and set the fermentation temperature to 35 degrees. Put a bowl of warm water in the lower layer of the oven to increase the humidity.
14.
When the dough is doubled, take it out and sift a thin layer of high-gluten flour.
15.
Put it in the middle level of the preheated oven, heat up and down at 175 degrees, and bake for about 15 minutes. (Please adjust the baking temperature and time according to the respective oven conditions)
16.
Finished picture.
17.
Finished picture.
18.
Finished picture.
19.
Finished picture.
Tips:
1. Because the water absorption of different brands of flour is different, the water absorption will be different due to the change of seasons and weather, so be sure to reserve about 10 grams of liquid, and increase or decrease according to the actual degree of dryness and wetness.
2. Please adjust the specific baking temperature and time according to the respective oven conditions. After the surface of the bread is colored, the tin foil can be covered to prevent the color from baking.
3. You can choose other fillings according to your own preferences, such as raisins, dried mangoes, honey beans or pork floss and so on.
