Red wine, longan, red dates and cheese soft European buns
Overview
The longan is soaked in red wine overnight. The wine has a rich aroma. The dough is made from an old dough starter made one day in advance, making the dough softer. The soft dough is filled with longan, red dates, and creamy cheese cubes. The taste is richer. Eat it in one bite and you will be greatly satisfied!
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Ingredients
Steps
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Stir the starter evenly the night before, then leave it to ferment at room temperature for an hour. Soak the dried longan meat in red wine.
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After room temperature fermentation is completed, place it in the refrigerator for 15 to 17 hours
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After the refrigerated fermentation is completed, take out the starter the next day and dry the longan with paper, and throw the ingredients in the dough except butter into the bread bucket.
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After stirring into a ball, add butter, and towards the end add dried red dates and longan. The mixing process is over, and the dough is kneaded until it is complete. Take out the dough,
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Cover the dough with plastic wrap and put it in the oven to ferment at 28 degrees
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Let the dough rise until it doubles in size, and the dough will not shrink when you poke the holes
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Deflate the dough, divide it evenly into three small doughs, roll into balls, cover with plastic wrap and let rest for about 10 minutes
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Roll the relaxed dough into a rectangular shape, add cheese cubes, red dates, and longan!
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Roll the dough from top to bottom, then roll it into black and white sesame oatmeal, so that the surface is covered with sesame oatmeal
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The shaped dough is fermented for a second time at room temperature or in the oven at 38 degrees in summer until it doubles in size!
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Bake in the oven at 180 degrees for 25 minutes.
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After taking it out of the oven and letting it cool, you can cut it! !
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After cutting, it’s full of fillings!
