Longan and flaxseed soft European buns

Overview

The making of soft European buns is very simple. Simply roll the fermented dough into a round shape, mark it with your favorite patterns, and then bake it in the oven. After baking, I basically store the European buns for two days and then eat them. I also tried to store them for five days, and the texture was still as soft after five days. Sometimes I brown the bread a little bit so that the crust is crispier. I gave this soft European bag to a friend, so I didn’t cut it up. It would look better if I gave it as a whole. When you have extra time at home, you can make bread that requires a little effort. Sometimes you just make soft European bread if you don’t want to put in the effort. After all, soft European bread is easy to make. Bread is the baked product I make the most since I fell in love with baking. I make bread almost at least 3-4 days a week. I can also make cakes and biscuits, but my family eats biscuits more slowly, and the cakes are almost finished in two days. When I fall in love with baking and get out of hand, there are more baking supplies than clothes in my wardrobe at home.

Tags

• baking
• children
• old man
• afternoon tea
• fast food
• postpartum care
• brown sugar
• butter
• dried cranberries
• dried longan
• flaxseed
• high gluten flour
• hot water
• yeast
• salt
• water

Ingredients

Steps

1. 1 Add 30 grams of hot water to brown sugar and stir until the brown sugar melts. Put the melted brown sugar water, water, dried longan, dried cranberries, high-gluten flour, salt, yeast, and room temperature butter into the bread bucket.

   

2. 2 Put the bread bucket into the bread machine and start the [kneading mode for 20 minutes]. After the dough is kneaded, cover it with plastic wrap and ferment until it is 2.5 times in size.

   

3. 3 Take out the fermented dough, deflate it and roll it into a round shape.

   

4. 4 Divide the dough into two parts, roll into balls and place in baking pan.

   

5. 5 Place in the oven for a second fermentation until doubled in size.

   

6. 6 After fermentation, sift a little flour onto the dough.

   

7. 7 Use a razor blade to lightly make a cross.

   

8. 8 Bake in the middle rack of the preheated oven at 170 degrees for 25 minutes. After baking, take it out and let it cool and store it tightly.