Zero-based Baking Xiaobai Can Also Make Brown Sugar Pecan Fruit Soft European Buns that are Crispy on The Outside and Soft on The Inside.

Name: Zero-based Baking Xiaobai Can Also Make Brown Sugar Pecan Fruit Soft European Buns that are Crispy on The Outside and Soft on The Inside.
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 3g salt; 140g milk; 10g Caster sugar; 10g brown sugar; 30g Pecans; 30g butter; 3g yeast

by GODOFMERCY

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

European-style bread is represented by bread from Germany, Denmark, Austria, France and other countries. Ou Bao and French baguette look hard on the outside, according to the Asian people’s dietary preference of “eating soft but not hard”; many soft breads that are accustomed to sweet taste are unpleasant at first glance. With the rising of European-style bread in the domestic baking market in recent years, the Chinese people's understanding of "natural, nutritious and healthy" is gradually awakening. Healthy bread without too many pendants has gradually replaced all kinds of fancy breads, and has received more and more attention and love. If you still put the label of "hard skin, hard to bite" on Ou Bao; I want to be the first One stood up and expressed dissatisfaction. This is the first so-called soft European bun to bake Xiaobai’s life. There is no specific professional training in making bread. Our basic need is just to make a delicious breakfast for the family every day. Don’t, make some bread that adults and children like. , It is the best that suits your own taste. The requirements are very low and the courage is quite bold, and there is no strict prescription in the formula. It can be said that it is a little arbitrary~ Professionals do not spray! Add your favorite pecans, brown sugar, fragrant and nutritious soft European buns. At the same time it is delicious, it also holds the health barrier for the family. A picture of "internal and external" is not enough to convey its taste; the soft European bag may have a rough appearance, but the skin is flexible but the heart is soft. Pecans are the most ingenious combination; I can’t wait to take a bite and embellish the taste buds in every bite of chewing; it can withstand the chewing; the taste is progressive; even at the end, the fragrance of the flour can make people intoxicated; Layers of delicious intertwined on the tip of the tongue, the taste is quite rich, but you can taste the natural taste of happiness, capitalized and boldly satisfied! Originally created by GODOFMERCY Moses Restaurant, this article is based on real experience, and part of the knowledge comes from the Internet. The content is for reference only and is purely a personal hobby, please don't spray if you like it. If you need to solve a specific problem [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in related fields in detail. "

Ingredients

200g High-gluten Flour
3g Salt
140g Milk
10g Caster Sugar
10g Brown Sugar
30g Pecans
30g Butter
3g Yeast

Zero-based Baking Xiaobai Can Also Make Brown Sugar Pecan Fruit Soft European Buns that are Crispy on The Outside and Soft on The Inside.

1. Prepare ingredients: high-gluten flour, milk, butter, brown sugar, pecans, salt, white sugar.

Zero-based Baking Xiaobai Can Also Make Brown Sugar Pecan Fruit Soft European Buns that are Crispy on The Outside and Soft on The Inside. recipe

2. Crush the pecans with a rolling pin.

3. When the weather is too hot, leave the kneading work to the machine; put the high-gluten flour into the bread machine, and put the dry material salt and sugar first.

4. Put brown sugar in. Then add the liquid material. Do not pour milk in at once, but add it slowly. Before adding butter, if the flour is too wet or too dry, you can add flour or milk or water. Put the pecans into the feeding port of the bread machine. If this function is not available, add pecans directly and mix well with the dough.

5. Add yeast. My bread maker automatically puts yeast in it. If the bread machine does not have this function, it must be inserted manually.

6. Knead until the gluten forms a thick film, then add butter that has softened at room temperature, and continue to knead the dough.

7. Knead to the basic expansion stage, the dough is stretched with a film. Automatic feeding of bread machine.

8. Round the dough and put it in a clean bowl. Cover with plastic wrap. You can also write the time. Ferment at room temperature at 26 degrees to double the size of the dough.

9. Stick the flour with your fingers, and poke a small hole in the fermented dough to keep it from shrinking or rebounding. Put it on the operating table and divide it into two parts, vent lightly, roll into a circle, and relax for about 20 minutes.

10. The fermented dough is vented and divided into two equal parts, which are rectangular and folded in the middle like a quilt. Plastic surgery again. Close the mouth downward for secondary fermentation.

11. Sprinkle an appropriate amount of flour on the surface of the second-made dough and cut with a sharp knife. Preheat the oven in advance. My little A has a hot temper and the temperature is high. Put it in the preheated oven, heat 180 to 170, bake for 30 minutes. You can adjust the temperature according to your own oven. Put it on the drying net to dissipate heat immediately after being out of the oven.

Tips:
Tips for GODOFMERCY Moses Food Workshop:

1. Ruanoubao is a healthy and nutritious bread with low sugar and oil.

2. Ruanoubao is not as demanding as toast and other breads, it is simple to make and suitable for novices in baking.

3. Folding the dough is conducive to gluten formation.

4. Sugar and salt should be opened separately.
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