Delicious brown sugar soft European buns that you can’t stop eating

Overview

Under the rough and crisp shell of the Oubao, a soft girl's heart is wrapped. The sweet and sour pulp, crispy nuts, instant oatmeal and whole wheat flour add to the surprise of chewing while enjoying the food. Every second there are both expected and unexpected tastes waiting for you to experience. All in all, this is a delicious dish well worth trying.

Tags

• baking
• baking powder
• brown sugar
• butter
• cold water
• dried cranberries
• high gluten flour
• instant oatmeal
• olive oil
• raisins
• raw peanut kernels
• raw walnuts
• rum
• whole wheat flour
• boiling water
• salt

Ingredients

Steps

1. 1 Dissolve 30 grams of brown sugar and 100 grams of boiling water, then add 140 grams of cold water to neutralize the water temperature to below 35 degrees. Add the water to the bread bucket, then add 300 grams of flour, 120 grams of whole wheat flour, 20 grams of olive oil, 5 grams of salt, and 4 grams of baking powder. Put it all in the bread bucket. Start the first dough kneading process. Note: Open the top cover of the bread machine at all times when kneading dough.

   

2. 2 grams of raw walnuts, 40 grams of raw peanuts. Put it in the oven and bake at 170 degrees for about 15 minutes. Check the heat in the middle to make sure it doesn't burn.

   

3. 3 50g dried cranberries, add 50g raisins. Pour in 15 grams of rum and soak. Remember to stir up and down while soaking. You can also soak without adding rum, otherwise you can cancel this step. I do it to add flavor.

   

4. 4 At the end of the first dough mixing process, add 15 grams of butter. After kneading evenly, when the second program is about to end in 7 or 8 minutes, add 20g of instant oatmeal. Oatmeal is added at this time to increase the chewiness.

   

5. 5 Knead the dough until stretched. It can pull out large pieces of film without removing the glove film.

   

6. 6 Let the roasted peanuts and walnuts cool. Knead gently with your hands, remove the skin and break into small pieces.

   

7. 7 After the dough is kneaded, cover the bucket with plastic wrap to prevent moisture loss and cracking of the dough skin. Cover the bread machine lid and let it rise until doubled in size.

   

8. 8 Divide the dough into 3 pieces. Each piece weighs approximately 245 grams. Take two of the pieces and divide each piece into 75 grams of small dough to use as the outer crust. Because I'm going to do two looks. Cover with plastic wrap and let rest for 15 minutes.

   

9. 9 The first shape: take 170 grams of dough and roll it into a sheet, first wrap it with a layer of raisins and dried cranberry mixture, roll it up and tighten it.

   

10. 10 Then roll out 75 grams of dough, sprinkle a layer of roasted walnuts and dried peanuts, put in 170 grams of dough and wrap it up, and pinch the bottom joint tightly.

    

11. 11 Shape it into a long strip and close it downwards.

    

12. 12 Put it in the oven and enter the second cooking state

    

13. 13 After the second awakening. Use a sieve to sift a layer of low flour and use a blade to cut beautiful patterns on the surface of the bread. Another cut is too deep. Although it is dark and looks good. But this will "reveal".

    

14. 14 Take the largest piece, roll it into a sheet, and wrap as much filling as possible. First wrap a layer of fruit ingredients, fold it into three layers, then roll out the dough, wrap a layer of dry fruit ingredients, and then fold it to form a rectangular dough piece. Fold the dough piece left and right, shape it into a square, and pinch the bottom joint tightly. Wake up for the second time and cut out the pattern.

    

15. 15 Preheat the oven to 180 degrees Celsius and bake at 160 degrees Celsius for 25 minutes. Place it on the middle and lower racks of the oven, and every five or six minutes in between, open the oven and quickly spray two or three water with a spray bottle.

    

16. 16 After cooling, the cut tissue will become soft and the ingredients will be sufficient.