Comprehensive dried fruit soft Europe-You Are Foodie

By Daisy
60

Comprehensive dried fruit soft Europe

The original recipe was called Viennese bread. I added cranberry, raisin, blackcurrant and walnut. Other proportions (the original formula of flour was high and low gluten flour 4:1, and I directly used all the soft European special flour) and practices remained basically unchanged. The bread tastes good! And very informative! This recipe is easy to make and suitable for beginners. The success rate is also very high! And low sugar and low oil, I personally like similar formulas!

Main Ingredients

Auxiliary Ingredients

After coming out of the oven, put it on the grill to cool.

Step 1 . Raw materials for standby.

Step 2 . Pour all ingredients except dried fruit and butter into the chef's machine.

Step 3 . After kneading into a uniform dough, add softened butter.

Step 4 . Knead well until it expands. (don't knead it completely.) Add chopped dried fruit.

Step 5 . Continue to knead evenly to make the dough cover all dried fruits evenly. Then round and ferment.

Step 6 . Ferment to more than twice the size.

Step 7 . The fermented flour is vented, divided into four parts, and then relaxed for 30 minutes.

Step 8 . Take a dough and shape it into an olive shape.

Step 9 . In the same way, make the other three dough, put them into the baking pan paved with oil paper, and then conduct secondary fermentation.

Step 10 . Ferment to 1.5 times the size.

Step 11 . Sprinkle dry powder and cut the edge.

Step 12 . Put it into the preheated oven and heat it up and down for 200 ℃ for about 20 minutes. After coming out of the oven, put it on the grill to cool.

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