I don't know if there is a special like the appearance of the European bag as I do, but the real less oil and less sugar of the European bag to eat and feel that the taste is not soft and do not like to eat, but see the appearance of the European bag and like it is not good, so often do some imitation of the European bag, that is, the sweet bread that has the appearance of the European bag, today's raisin walnut kernel brown sugar black rice soft European bag, the taste is really fantastic, every bite can chew walnut kernels and raisins, too delicious, more delicious than the current popular Big Lieba delicious, If you are interested, you can make it with me to try it!
This kind of imitation European bag is very convenient, and there is no need to knead out the glove film like toast, the general dough is relatively wet and sticky, so the finished product is very soft, you can put a variety of dried fruits, the taste is also very sweet, anyway, it is delicious.
You look at this cross-section, full of walnut kernels and raisins, do you want to take a bite? Pair it with a cup of thick cocoa milk and a perfect breakfast will be solved.
Many people will say that walnuts should be roasted in advance, but I tried, even if the raw walnuts, after 200 degrees of high temperature roasted for 40 minutes, it is completely crisp, the taste is very good, so there is no need to roast walnuts in advance, do not believe you can try it.
Ingredients required: 300 grams of black rice bread flour, 20 grams of milk powder, 50 grams of brown sugar, 5 grams of salt, 6 grams of fresh yeast (4 grams if you use dry yeast), 230 grams of milk, 80 grams of walnut kernels, 20 grams of olive oil, 100 grams of raisins.
Ingredients required:
1 First prepare all the ingredients, the brown sugar I used this time feels great, if you don't like it you can change to 30 grams of white sugar.
2 First weigh 300 grams of black rice bread flour, 20 grams of milk powder, 50 grams of brown sugar, 5 grams of salt, 6 grams of fresh yeast (if you use dry yeast, use 4 grams) and put them into the cookboard liner.
3 Then add 230 g of milk and 20 g of olive oil to the cookboard liner.
4 Use the second gear of the cooking machine to knead the dough for 8 minutes, because we use olive oil, so just knead the dough for 8 minutes.
5 Kneaded dough is relatively wet and sticky with a silicone spatula slightly tidy up on the cover of a damp cloth to start fermentation.
6 Grapes dry-cleaned with kitchen paper to absorb moisture, walnut peeling to break the walnut kernels.
7 The dough is fermented to two or three times larger than it is obviously dipped in dry flour with your fingers and poked a hole in the dough, and it is appropriate to observe that the hole does not rebound or collapse.
8 Pour the dough on a dry floured board and knead the dough to exhaust.
9 Then use a rolling stick to roll out the dough into a round crust.
10 Spread walnut kernels and raisins in the middle of the dough and spread one-third wide.
11 Then fold the dough on the right and cover the walnut kernels and raisins and press it.
12 Lay another layer of walnut kernels and raisins on the folded dough.
13 Then fold the left dough and cover the walnut kernels and raisins, press the dough, and then lay another layer of walnut kernels and raisins on the dough, and lay the nuts three times in total, you can see how much you have done it! Be nice to yourself.
14 Roll up from the bottom up and finally make a circle.
15 flush the sealing place on the smooth surface and place it in the fermentation rattan basket to start the second fermentation.
16 After the second fermentation, the dough volume is significantly enlarged and has reached the full eighth or ninth point of the mold, so the bread blank is upside down on the transfer plate, and a cross is cut with a bread knife.
17 Put the cut bread blanks on the preheated stone slabs with a transfer spatula, because this is not a steam oven, so I put some stones in the baking pan below, the stones and slates were preheated 200 degrees in advance for 40 minutes, and then the bread was put in and then poured hot water into the baking pan, which can produce a lot of steam, which is conducive to the rapid growth of the bread, and the baking time is 40 minutes at 200 degrees.
Tips:
Because this is actually not a less oil and less sugar of the European bun, so can not be baked at the highest temperature, otherwise it is easy to paste, this is just a European bag of sweet bread, quite delicious, because put enough raisins and walnut kernels, chewing particularly fragrant, personally feel more delicious than the big Lieba Bought.