Chinese Food
Whole wheat Cranberry brown sugar soft European bag
(111286 views)
Whole wheat Cranberry brown sugar soft European bread -- the proportion of oil and sugar in the bread body is not high. It is healthy and low-fat. And because of the use of brown sugar and whole wheat flour, the final product is slightly brown and plain with bread. Although the appearance seems plain, it's interesting to match the sour and sweet Cranberry with the soft bread full of wheat flavor when you accidentally eat one.
Cooking ingredients
Cooking Steps
Step1:All ingredients except dried cranberrie
Step2:Knead to the primary expansion stage (the dough has certain tension and the hole is serrated), add salt and beat for one minute before adding butte
Step3:The butter rubbed into the dough is basically absorbed and evenly rubbed into the dough tissu
Step4:Then add dried cranberries and continue to knead the dough (this step can also be taken out and hand kneaded to add dried cranberries
Step5:Knead to the basic stage of complete expansion (dough has elastic tension. Holes are smooth without sawtooth). Because it's a soft package. We don't need that dense tissue
Step6:Roughly put the dough into a basin coated with de film oil and cover with plastic film for one-time fermentation. The condition for one-time fermentation is - 28 ° C. 50 minutes or so
Step7:The dough is poured out after one hair. At this time, the dough feels light and soft. The dough is twice larger than before one hair
Step8:Tap the dough after the first hair to exhaust (no need to use excessive force. Some air holes need to be reserved for soft Europe
Step9:The dough is roughly divided into two pieces. They are folded into a circle and an ellipse. The second fermentation is carried out. The temperature is about 38 degrees. 50 minutes
Step10:The dough after fermentation is significantly larger One point five Times. Touch the surface will rebound slowl
Step11:Sift a layer of high gluten powder on the dough surfac
Step12:Use a cutter to cut out your favorite patterns. Put a small oilcloth between the two dough pieces to prevent them from sticking after baking
Step13:Preheat the oven at 220 degrees. After preheat, the oven will quickly spray water on the four walls to make steam, and then put it into the dough. Bake the middle and lower layers for about 20 minutes (adjust the time and temperature according to your own oven). Bake to about 810 minutes, cover with tin paper to prevent the surface from being too colored
Step14:Finished product drawin
Cooking tips:In the sixth step, my dough doesn't look smooth. Because the water in my formula is added to 170g, it's relatively high in water content. So the dough is sticky and can't be folded. But I think I can control the water content. If I do it for the first time, the water can be reduced to 155160, so I have skills to try and cook delicious dishes.
