250 grams of high gluten flour

50 grams of whole wheat flour

4 grams of yeast powder

24 grams of brown sugar

4.5g salt

Water is about 195g.

Olive oil 15g

50g of red jujube meat (cut into small grains)

50 grams of walnut kernel (cut into small grains)

Surface decoration: appropriate amount of flour

How to make soft-packed European-style bag with red dates and walnuts?

Dissolve brown sugar in water in advance, and chop red dates and walnuts for later use. Dough materials (except red dates and walnuts) are put into a bread machine and beaten into smooth and uniform dough. Wait for 3-4 minutes for the dough to be ready, then add the chopped red dates and walnuts, stir well, and ferment once until it is more than twice the original size, and the holes will not shrink. Step 1 Soft European-style red dates and walnuts package

Take out the fermented dough, exhaust, divide it into 4 equal parts, knead it round and relax for 20 minutes. European Soft Packaging of Jujube and Walnut

Gently flatten the dough, knead it on three sides (like sugar-coated triangle buns) to form a triangle, discharge it into a baking tray, spray water on the surface of the dough, and put it in a warm and humid place for final fermentation. European Soft Packaging of Jujube and Walnut

After fermentation, sift the flour on the dough, cut one knife on each side with a blade, and bake in an oven preheated to 200 degrees for about 20 minutes. European Soft Packaging of Jujube and Walnut

Take the baking net out of the oven and cool it immediately.

Materials?

270 grams of high gluten flour

Whole wheat flour 30g

20g brown sugar

Honey 10g

4 grams of salt

Yeast 3 g

Milk180g

30 grams of butter

Dried longan 30g

30 grams raisins

35 grams of red wine (for soaking fruit)

How does red wine longan and whole wheat soften Europe? Wash dried longan raisins, drain, cover with plastic wrap and soak in red wine for one night. Red wine longan whole wheat soft European method steps 1 Mix the dough materials except butter (red wine and milk are mixed before pouring, where red wine is soaked in dried fruit), and knead until the dough surface is smooth and the gluten swells. Then add butter, continue to knead until the film can be completely pulled out, and finally add the soaked fruit to dry and knead evenly. The kneaded dough is fermented to nearly two and a half times its original size. Red wine longan whole wheat soft European method step 2

After the basic fermentation, divide the dough into 5 parts, about 125g/ piece. Red wine longan, whole wheat and soft Europe, step 3

Ventilation, knead the dough round, put it on a baking tray, and conduct the final fermentation in a warm and humid environment. Red wine, longan, whole wheat and soft Europe. Fourth step

Sieve the flour to twice its original size and cut a double cross with a blade. Red wine longan whole wheat soft European method step 5

In the oven preheated to 220℃, bread is put in, and the oven sprays water to generate steam (if you don't want to generate steam, bake it directly). Intermediate layer190℃ for 20-25min. See the following steam baking tips.

Red wine longan, whole wheat and soft Europe, step 6

skill

* Ordinary household ovens don't have the function of generating steam. You have to find your own way: put pebbles in the baking tray (heavy stones for pies are also acceptable), put the baking tray on the top floor and preheat it in the oven. The oven with stones should be preheated for at least 20 minutes before the stones are completely baked. After putting the bread away, pour boiling water on the stone and close the oven door to generate steam. The amount of water should ensure that there is water vapor before 15 minutes. The steamed bread is deep and uniform in color, crisp outside and tough inside.