Chinese Food
Soft European Bag ~ whole wheat walnut Cranberry
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There are always a few days every month when I feel like I'm going to be a pig. The toast with high sugar and high oil must be put down. Is the oubao too dry and swollen to swallow? There are so many requirements for the production conditions. It's difficult to operate. It's also the slate and the steam. The taste is not what my family likes. It's improved by referring to the soft oubao of AI and her sister liberty. The oubao is still learning, Although not satisfied with the appearance, the taste and taste are well received
Cooking ingredients
Cooking Steps
Step1:It's still sponge yeast, whole wheat flour, 100g water, 100g salt, 1g yeast, 12h refrigerated fermentation, all the raw materials in sponge yeast, mixed into paste, refrigerated fermentation in the refrigerator for 12h, the surface is full of bubbles, peeled into silk, I usually put it in the refrigerator before I go out in the morning, so it's just 12h after I go home from wor
Step2:Put all kinds of sponge leaven and dough except butter into a pot and mix them. Then pour them on the kneading pad and knead them until they can pull out a large piece of film. Add softened butter and knead them until they reach the full stage, commonly known as glove film. Add dried Cranberry nuts (usually roasted at 120 ° 35 min in advance) and knead them well. I didn't cut them up in advance. It's like eating large pieces, rolling and relaxing for 10 min
Step3:The air is divided into 2 parts. The dough is folded from the top to the bottom 1 / 3 and placed on the chopping board to relax for 15 minutes. The relaxed dough is patted into squares
Step4:Fold the upper corner in the same way as the lower corner. Press the dough folding joint tightly on the baking tray
Step5:Turn it into olive shape. Put it into the oven for 2 times fermentation. Sprinkle powder on the surface twice as large as possible to cut the bag
Step6:Up and down fire 230 ° 30mi
Step7:Finished produc
Cooking tips:This soft European bag contains sugar and butter so no slate is needed and no steam is needed. Compared with the traditional European bag, it is more suitable for the public taste. The main ingredient is sponge ferment, and the auxiliary ingredient is the main ingredient. It has skills in making delicious dishes.
