Ingredients
High powder ( 600 ) | Water ( 300 ) |
Liquid species ( 150 ) | Sugar ( 20 ) |
Yeast ( 1 ) | High powder ( 400 ) |
| Yeast ( 15 ) | Sugar ( 100 ) |
Salt ( 12 ) | Tangzhong ( 120 ) |
Eggs ( 80 ) | |
Butter ( 80 ) | Cranberry ( 200 ) |
Walnut ( 200 ) | Miscellaneous particles ( appropriate amount ) |
How to make Duobao soft European bread
1. Mix all the main ingredients until 80% gluten
2.Seal and ferment at room temperature for 24 hours
3.Place the excipients Mix all the ingredients before butter at slow speed
4. Beat the dough quickly until it picks up.
5.Add butter to 80% gluten and mix slowly
6.Quickly reach 9 gluten levels
7.Add walnuts and cranberries and mix well
8.Put in a clean baking pan
9. Wake up Let it rise for 30 minutes
10.Turn over and let rise for 15-20 minutes
11.Cut into 250g each and relax for 20 minutes
12. Roll into a long strip and roll into a cylindrical shape with water-soaked nut kernels
13. Ferment for about 50 minutes at 32 degrees Celsius, 75% humidity, and make a cut
14.Bake at 200/220, put in the oven and spray steam for about 10 minutes
Tips
For soup and grape varieties, please see my shared recipe instructions below
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