Walnut and Plum Blossom Soft European Buns
Overview
The fragrance of plum blossoms comes from the bitter cold, and the fragrance of bread comes from baking. The two are similar. Use two parts of dough, one large and one small, to form the shape of a plum blossom. The walnuts in the dough give off a rich aroma after being roasted. This is my brown baked delicacy
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Ingredients
Steps
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Put all the ingredients except butter into the bread bucket and select the mixing program
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After kneading into a dough, add butter. Knead the butter fully into the dough, add walnuts and cranberries, and knead until it expands
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When the mixing process ends, take out the dough and roll it into a round shape
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Put the dough into a container, cover it with plastic wrap, put a basin of warm water in it, and put it in the oven to ferment at 28 degrees.
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Ferment until doubled in size, and it will not shrink back when you poke a hole
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Take out the dough, deflate it, roll it into a ball, cover it with plastic wrap and let it rest for 15 minutes, then divide the dough into two equal portions
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Then divide each small portion of dough into one-fifth of the dough.
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Roll the two pieces of dough into rounds
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Roll the dough into a round shape and use a spatula to cut into petals
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Cut the small dough four times around with a spatula, then place the small dough on top of the large dough to form a complete plum blossom.
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Put it in the oven for secondary fermentation at 38 degrees
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Ferment until 1.5~2 times in size. Take out the dough, sift a layer of flour on the surface, and preheat the oven to 200 degrees
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Bake in the oven with steam at 200 degrees for 15 minutes. If there is no steam baking mode, spray water and bake in the oven immediately
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After baking, take it out of the oven and let it cool. The fragrant bread is delicious
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It’s time to eat!
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The vibrant bread is ready
