Later, it was changed to 20, and now it's 40. It's delicious.

material

High flour 150g, whole wheat flour 100g, warm water 135g, sugar 25g, yeast 3g, salt 4g, milk powder 10g, butter 15g and cranberry 40g.

Method for making 40% whole wheat cranberry soft European bread

1. Add all the materials except butter and cranberries together to form a thick film, add softened butter and knead it until it is completely absorbed, then add cranberries and knead it evenly, cover it with plastic wrap, and put it in the oven for fermentation for 50 minutes in winter;

2. After fermentation, pat and exhaust, divide into four parts, round, cover with plastic wrap, and relax for 20 minutes;

3. Take a dough, roll it into a circle, and then fold it into four corners to form a quadrilateral;

4. Fold the upper and lower corners in half;

5. Then fold it in half and pinch it tightly;

6. Turn it over and arrange it into a torpedo shape;

7. Put all of them into the baking tray, put them into the oven, and put hot water at 80 degrees for 30 minutes.

8. Take it out, preheat the oven to 2 10 degrees, spray water on the dough, sift the powder, cut out the favorite pattern, bake for 25 minutes, and finally reduce it to 190 degrees in 10 minutes.

skill

1, don't rub too much after the first round to keep the pores soft;

2. Plastic surgery should wrap cranberries as much as possible, otherwise it is easy to burn;

3. The heat of each oven is different. Please master your own oven heat and adjust the temperature and heat appropriately, but soft Europe is generally low in oil, unlike sweet bread, and it is easy to color with a big fire;

4, the skin is hard when it is just baked, and it is soft when it is cooled;

5. I like stiff shapes. This amount of water is not particularly wet and soft, but it is not hard. If you like softness, you can add water as appropriate, but you can't be greedy. It's too wet and soft to cut out the pattern.