Whole Wheat Nut Soft European Buns
1.
1. All the main ingredients in the bread bucket except butter
2.
2. The bread machine selects the "kneading" program, and the adjustment time is 15 minutes
3.
3. When the program has 3 minutes left, add the mixed nuts and continue to stir evenly
4.
4. Put the dough in the fresh-keeping box and send it into the fermentation box for the first fermentation
5.
5. Fermented to about 2 times the size
6.
6. Take out the dough, divide it into four equal parts, respectively round and let it rest for 10 minutes
7.
7. Prepare black and white sesame seeds, mix them together and put them on the plate
8.
8. Take out the dough and roll it into a circle
9.
9. After turning over, operate as shown in the figure and fold it inward to form a triangle
10.
10. Pinch the mouth tightly
11.
11. Put the mouth down
12.
12. Take out another dough and roll it into a long tongue
13.
13. Finish the shape after turning it over, and roll it from top to bottom
14.
14. Knead and close the mouth and arrange it into an olive shape
15.
15. Spray a little water on the surface of the finished bread dough, so that the surface is covered with black and white sesame seeds, and put it into the baking tray with the mouth down
16.
16. Put it into the fermentation tank for the second fermentation, 35 degrees, humidity 85%, fermentation for about 30 minutes
17.
17. After the second shot is completed, use a cutting knife to draw lines on the bread embryo
18.
18. Put it in the middle of the oven, 190 degrees, 22 minutes, take it out immediately after the baking is completed, put it on the drying rack to cool
Tips:
1. The water absorption of flour is different, please reserve a little water instead of adding it all at once
2. The mixed nuts of this side include almonds, pistachios, raisins and peanuts
3. The salt content of this side is high, the finished product tastes a bit salty and chewy
4. The kneading time should be determined according to the performance of the bread machine and the state of the dough, not blindly following
5. The fermentation time should be adjusted according to the fermentation state of the dough
6. The baking time and temperature are for reference only, and should be adjusted according to the oven performance and baking habits
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