Soft European bread with wolfberry

Overview

A European-style bread with low sugar and oil. It is very easy to knead the dough into a thin film by kneading it with the ACADA600 chef's machine

Tags

• baking
• children
• breakfast
• fast food
• high powder
• low sugar tolerant instant dry yeast
• pure bran
• salted butter
• wolfberry
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Wash the wolfberries, soak them in water for 10-20 minutes, and use a food processor to make a pulp

   

2. 2 Prepare all materials

   

3. 3 Put all the ingredients except butter into the mixing bowl

   

4. 4 Use a chopstick to stir the dough a few times without using the lid of the mixing bowl

   

5. 5 Mix at speed 1 for one minute until the dough forms a ball

   

6. 6 Mix at speed 2 for another 5 minutes, the dough will become chewy

   

7. 7 Add the softened butter. It must be softened so that the butter can be quickly kneaded into the dough

   

8. 8 First use the 3rd gear to beat for one minute. The dough is not large. You can use the 3rd gear for a short time. Then use the 2nd gear to beat for 10 minutes. Lift the mixing head and the dough will all hang on the hook

   

9. 9 Pull out the dough and beat it almost to a complete state. There are crumbs in the crushed wolfberry pulp, which will affect the dough's film formation. The effect is already very good. European-style bread is completely fine in this state

   

10. 10 The temperature of the dough is less than 25 degrees, and the room temperature is 22 degrees. Gather the dough into a round shape and let it rise at room temperature

    

11. 11 In one and a half hours, the dough is fermented

    

12. 12 Take out the dough, press to release the air, make three folds horizontally and vertically, cover with plastic wrap and let rise for 25 minutes

    

13. 13 After the dough has risen, press it slightly, shape it into an olive shape, and pinch it tightly

    

14. 14 Place the dough, seam side up, into a wicker basket that has been sifted with flour

    

15. 15 Put it in the oven, use the fermentation function, and ferment for 40 minutes. Use a spray bottle to spray a little water on the inner wall of the oven

    

16. 16 Dough fermented to full mold

    

17. 17 Turn the dough upside down on the baking sheet and score a slit in the middle with a razor blade

    

18. 18 Place in a preheated oven at 200 degrees and bake for 20 minutes, then lower the temperature to 150 degrees and bake for 5 minutes

    

19. 19 When the time comes, take it out, put it on the grill and let it cool