Cocoa Double Berry European Soft Bun (Polish variety)
Overview
This European-style soft bread made with the newly learned Polish method has a strong cocoa flavor and is filled with sweet and sour dried blueberries and dried cranberries. It is another lovely Western-style bread.
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Ingredients
Steps
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First mix the Polish seeds, put them in a fresh-keeping bowl, wrap them in plastic wrap and refrigerate overnight.
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After being refrigerated and fermented overnight, the honeycomb shape of the Polish seeds can be seen, and the Polish seeds are in a wet state.
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First add all the main dough ingredients except butter into the bread machine, start a kneading program, then add 20 grams of butter, and knead the dough to the expansion stage.
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Then weigh 30 grams of each type of dried fruit.
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During the kneading process after adding the butter, add the dried fruits towards the end of the process for the last two minutes.
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The dough mixed with dried fruits is left to ferment.
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Let the dough rise until doubled in size.
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Take out the fermented dough and release the big air bubbles.
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Divide the dough into 6 equal parts, roll into balls and set aside.
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Take a piece of dough and flatten it slightly.
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Pinch the edges toward the middle.
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Then pinch it tightly, like wrapping a sugar triangle.
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Turn the kneaded dough over and place it with the seam side down for secondary fermentation.
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For the secondary fermented dough, use a sharp knife to mark a few patterns on the surface you like, then sprinkle some dry flour on it, preheat the oven, and set the middle and upper layers to 180 degrees for 20-25 minutes.
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Finished product picture.
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Finished product picture.
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Finished product picture.
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The tissue is soft and delicate.
