Cranberry European Buns
Overview
Love and bread are indispensable in life, and various kinds of bread represent a diverse and rich life! Is there a kind of bread that you never get tired of eating? For me, that is probably the European bun, with its crispy outer shell and soft and fragrant interior. One bite...the sound of Kazikazi is very satisfying! Therefore, I would like to introduce low-sugar, low-oil and healthy bread to everyone. I hope friends who like bread can also try it..
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Ingredients
Steps
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Prepare the materials before making to facilitate the production. Add 170g of cold water to yeast, stir to dissolve and let stand for 20 minutes. Let the yeast fully activate [Due to the different water absorption properties of flour, pay attention to controlling the amount of water when making]
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We use a bread machine to knead the dough, first add salt, fine sugar, and olive oil [What we make is low-sugar and low-oil European bread, not sugar-free and oil-free]
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Pour in high flour and whole wheat flour and stir with chopsticks
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Then pour in the yeast water and use chopsticks to stir into flocculation again to prevent the bread machine from starting to spray powder. Put in the cranberries [If the cranberries are too big, you can trim them and use them]
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Start the bread machine and knead it into dough. Sprinkle a little flour on the bottom of the fermentation basin. Put the dough in and cover it with plastic wrap for fermentation. The fermentation can be at room temperature or refrigerated overnight like I did. During fermentation, dip some hand powder into it every 2 or 3 hours and press it until you go to sleep...
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The next day we took it out to warm up and used hand powder to pull and press to combine. No exhaust required
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After stretching and pressing, enter the second fermentation stage and ferment until 2 to 2.5 times the size
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After fermentation is completed, spray a little water mist, sprinkle with appropriate amount of flour and cut the bag with a sharp knife [cut out the pattern you like]
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Preheat the oven to 200 degrees in advance and bake on the lower shelf for 35 minutes. For the first 15 minutes, place a baking sheet on the upper shelf and add boiling water to increase the steam. Remove the water pan and continue baking
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After the European bag comes out of the oven, just place it on the drying rack
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Delicious
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Finished product
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You try
