High fiber wolfberry cheese honey bean soft European bun
Overview
Wolfberries are kneaded into the dough, giving it a bright yellow luster. The dough is also stuffed with sweet and delicate cream cheese and full of honey beans. The surface of the bread is also covered with black and white sesame seeds and oatmeal. After the sesame seeds are roasted, they have a rich flavor. This makes the bread more fragrant and tastes better!
Tags
Ingredients
Steps
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Soak the wolfberries in hot water until soft and drain the water. Cut the wolfberries in half with scissors and set aside. Pour all the ingredients except butter into a bread bucket and start the mixing process.
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After the dough can be kneaded into a thick film, add butter and continue mixing until it is complete. Add wolfberry in the last few minutes of the program and mix
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After mixing, take out the dough and cover with plastic wrap
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Place in the oven at 28 degrees Celsius for fermentation.
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Ferment until doubled in size. Just poke a hole and it will not shrink back!
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After fermentation, take out the dough, divide it evenly into 3 pieces, use a rolling pin to deflate the dough, roll it into a round shape, cover it with plastic wrap and let it rest for 10 minutes.
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At this time, heat 100g of cream cheese and white sugar in hot water and stir until smooth.
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After resting, roll the dough into a rectangular shape. Spread the cream cheese filling evenly and spread it over the honey beans.
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Wrap the filling and roll up the dough. Spread a layer of black and white sesame oatmeal in the baking pan. Finally, roll the dough into the baking pan so that the surface is covered with sesame oatmeal
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After all the dough is wrapped, put it in the oven for secondary fermentation,
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After the secondary fermentation is completed, put it in the oven at 180 degrees for 20 minutes
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After baking, take out the bread and let it cool, then cut it and it’s ready to eat!
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Super multi-layered taste!
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Golden organization! Sweet filling! Wolfberry bread also tastes very healthy!
