Whole Wheat Soft European Buns

Whole Wheat Soft European Buns

1. Weigh the ingredients and set aside.

2. To make soup: pour 40 grams of high-gluten flour into 200 grams of water and stir evenly. Stir continuously over a low heat to form a pattern, which is translucent, and let it cool for later use.

3. Heat the pure milk and pour it into the yeast powder and stir evenly until it melts. (Milk is warm and not hot, don’t scald the yeast powder by overheating)

4. Pour the high-gluten flour + whole wheat flour into the mixing bucket, add salt, and pour the yeast water into the flour.

5. Pour the soup.

6. Add the remaining milk (add about 20 grams of milk as appropriate, depending on the state of the dough) to start kneading.

7. Start at low speed and then at high speed, and mix into dough. (No need to pull out the membrane, just form a group)

8. Cover with plastic wrap and place in a warm place to start fermentation. (Duration about 90 minutes)

9. Fermented to double the size, pierce the holes with a little dry flour on your fingers, and ferment without shrinking.

10. The dough is evenly divided into 6 small pieces and rounded.

11. Take a piece of dough and roll it out into a long noodle sheet, and thin the end (for sealing)

12. Spread the raisins and black currants soaked in advance, and press them lightly.

13. From top to bottom, roll both ends while retracting inward.

14. Glue the seal and place it down and arrange it into an olive shape.

15. Prepare them one by one and put them in the baking tray. Cover with plastic wrap and start the second fermentation. (Duration: about 40 minutes)

16. Ferment to slightly larger, sprinkle with a thin layer of dry flour with a small sieve.

17. Use a sharp blade to cut out the pattern you like. (You can also use scissors to cut out the pattern)

18. Preheat the oven in advance: up to 185°C, down to 175°C, and bake for 30 minutes.

19. Finished picture.

20. The tissue is soft and the taste is rich.

21. No oil, no sugar, no burden!

Tips:

Please adjust the temperature of different ovens appropriately. The soup type method can make the bread not easy to age, soft and delicious. Raisins can also be replaced with your favorite fillings, high-gluten flour: golden like high-gluten wheat flour. Whole wheat flour: White Shark whole wheat flour. ACA chef machine: ASM-PE1210A