How to make nut soft European buns at home, the taste is refreshing and sweet, and the family members have an appetite for breakfast? The mixture of whole wheat bread and refined flour makes the European buns taste more chewy, and the calorific value is lower. Nuts such as walnuts and jujubes are added in the middle. Basically, the white sugar is used less, and the taste is not lost. This time, I can make four long European buns, which is suitable for a family to stutter twice, and the food for two people is basically finished within 2-3 days, and it is eaten within the best taste period.

The manufacturing method is also very simple. Ou Bao is easy to carry and can also be stored in the gastrointestinal tract. In that case, even if your loved ones lose appetite and feel a little hungry, you can add two pieces of milk, which makes you feel very full and has a low calorific value. It is indeed a healthy baking recipe suitable for summer. Let's take a look ~ ~ ~

Food preparation in advance: high-gluten flour180g whole wheat flour120g whole egg liquid 25g fresh cream 20g (it was not possible to put it away, so it was prepared with whole ice water170g) ice water150g white sugar (or old brown sugar) 40g yeast powder 4g unsalted butter 20g.

The first step is to prepare the necessary food. It must be pointed out here that whole wheat bread flour is usually mixed with ice water, and cold water can be used in winter, which can effectively arouse the toughness of whole wheat flour and show the best taste. In the production, for convenience, we can add several ice cubes with mineral water, and when the ice cubes melt, just take a proper amount of ice water.

Step 2: Put all the food except unsalted butter (unsalted butter softens at normal temperature) and salt into a bread machine or an automatic bread machine, and knead it to an expanded level. Use this 20-minute time to cut the jujube into small strips and break the walnut kernel into small pieces for reservation.

It's time for the third step. Add the unsalted butter and salt and knead for 20 minutes again. Then set the slow speed, add the dried fruit pieces and knead for 3 minutes. Dried blueberry and dried blueberry can be used here. After kneading, cover the batter with plastic wrap, and it will take about an hour to make it twice as big at room temperature.

Step 4: Roll the fermented dough through an exhaust pipe and divide it into 4 parts. After rolling, roll it along the long side, pinch and seal it, and rub it into an olive basket. In the case of the second hair, it must be in a certain environmental humidity, so it must be placed in the middle and high level of the electric oven, and a bowl of warm water should be placed at the bottom. The electric oven is set at 33 degrees, and the alcohol is twice as big as it is. Just press it gently with your hand and it will be resilient.

It's time for the fifth step. Sprinkle water and flour on the surface of Ou Bao and draw a few more. It is my fault to row European bags. I look ugly. Please forgive me. The electric oven is set at 2 10 degrees, and baked for15 minutes first, then turned to 190 degrees and baked for about 10 minutes. The baking tray is placed in the middle and high floors. Check the color of the European bag anytime and anywhere, and cover it with tin foil paper under the condition of changing the ambient temperature to avoid the surface tone being too dark.

After baking, put it on a baking rack to cool, and then cut it into strips to take. If it is not easy to take it immediately, put it in a fresh-keeping bag and seal it. How can we ensure a soft and chewy taste?