Soft European bread has become very popular in China in recent years. It has the appearance of European bread and the taste of Japanese soft bread. The formula of soft European bread generally has low sugar and oil content and rich fillings. Rich wheat flavor, soft and chewy.

Let’s make a very simple, whole wheat, cranberry and walnut soft european

Whole wheat, cranberry and walnut soft european

Material preparation< /p>

200g high-gluten flour, 170g whole wheat flour, 250g water, 35g sugar, 3g salt, 5g yeast, 25g butter, 70g cranberries, 80g cooked walnuts

[Preparation method]:

1 First, cut the ripe walnuts and dried cranberries into small pieces and set aside.

2 Add 200 grams of high-gluten flour and 170 grams of whole wheat flour into a chef's machine or bread machine, add 35 grams of sugar and 5 grams of yeast, and then add water. You don't need to add all the water, you can leave some. Increase or decrease the amount according to the water absorption state of the dough.

3 Turn the mixer on low speed and mix until there is no dry powder. Stop and touch it with your hands. The dough is soft and slightly sticky. If it is very dry and hard, add some water and continue. Knead the dough at high speed until the dough is smooth and non-sticky. Add salt and room temperature softened butter. Then turn the mixer on low speed and knead the butter and salt into the dough. The dough will be very sticky at first. Knead the butter for a while. Once it is completely absorbed by the dough, the dough will be smooth. Stop the mixer and touch it with your hands. The dough will be soft, smooth and not sticky.

4 Then add the chopped ripe walnuts and dried cranberries, then turn the kitchen machine on low speed and knead evenly. The dough is ready. There is no need to knead the soft European bread out of the film, as long as it is smooth and not sticky. .

5 Take the dough out of the cooker, roll it down with both hands a few times to make the surface of the dough smooth, put it into a large bowl, cover it with plastic wrap and let it ferment at about 30℃ until it doubles in size. .

6 After the dough has risen, take it out and put it on the board, pat it with your hands to release the air, then divide it into four parts evenly with a scraper, roll each part downward into a ball, and put it aside to cover Let the plastic wrap rest for 10 minutes.

7 Take a portion of the relaxed dough, use a rolling pin to roll it into an oval shape, fold the upper and lower ends left and right, and then pinch the middle as well. The closing edge must be pinched tightly to create an olive-shaped dough. That’s it. This is the simplest soft European plastic surgery method.

8 Place the shaped dough on a non-stick baking sheet. Place in the oven and ferment until doubled in size. The dough will be light and fluffy after fermentation.

9 Sift a layer of dry flour on the surface of the bread and make a few scratches with a sharp blade.

10Put it in the middle rack of the oven, spray some water in the oven, preheat the oven to 180°C in upper and lower heat, and bake for 20 minutes. Take it out of the oven immediately after baking. They are all plump and very attractive.

Notes:

1. The dough of soft European bread has a higher water content. The dough must be kneaded until it is smooth and non-sticky, so that the bread can be chewy and chewy. strength.

2. There is no need to knead the soft European bread dough into a dough, as long as it is smooth and formed into a ball.

3. The secondary fermentation time should be sufficient. If the oven has a fermentation stage, it is best to ferment in the oven. The bread can be baked in the oven until it has doubled in size. 4. The baking temperature for soft-roasted dough should be around 180°C, and the baking time should be 20 to 25 minutes. If you prefer a harder surface, you can bake it for a longer time.