The nobles in soft European bread are low-key and simple, but luxurious and connotative. It is especially important to make soft European bread flour. Arowana high-gluten wheat flour is selected from high-quality wheat as raw materials. The original wheat is rich in aroma, and the finished product has a fine and uniform texture and a soft and soft taste.The ultra-fine powder has good water absorption and is easy to knead. There is no need to worry about excessive liquid and sticky hands. It is very suitable for novice operation.The dough is fine, smooth and elastic, suitable for various patterns. The super extensibility will not be damaged even if it is wrapped in full fruit dough.Arowana high-gluten wheat flour + yeast powder + salt + water + favorite fruit, these are the simplest ingredients that can bring you unexpected deliciousness and surprises!
How to make raisin soft European bread
Weigh the ingredients and set aside.
Pour 200 grams of water (within the weight) into a small pot, and pour 40 grams of Arowana wheat flour (within the weight).
Stir well with chopsticks.
Set the fire to a small fire, stir slowly, and the lines appear translucent. The soup is ready and aired until warm for use.
Pour the golden dragon fish high-gluten wheat flour into the mixing bowl.
Pour the soup, add salt, and melt the yeast powder with a small amount of warm water (within the amount) and pour it into the flour.
Add the remaining water to start and the dough.
The dough is very smooth and delicate, and the dough can be made without film. Cover with plastic wrap and leave it in a warm place to ferment twice as large (about 90 minutes).
Ferment to double the size, pierce the holes with a little dry flour on your fingers, and ferment without shrinking.
The dough is evenly divided into 4 small pieces and rounded. (One is about 200 grams)
Take a piece of dough and roll it out into a long thin piece of dough and press the end thinly (good for sealing)
Spread the raisins and blackcurrants soaked in advance and press lightly.
From top to bottom, roll both ends while retracting inward.
Glue the seal and place it down and arrange it into an olive shape.
Prepare them one by one and put them in the baking tray. Cover with plastic wrap and start the second fermentation. (Duration about 40 minutes)
Ferment to slightly larger.
Sprinkle a thin layer of dry flour with a small sieve.
Use a sharp blade to cut out the pattern you like.
Preheat the oven in advance: up to 185 degrees, down to 175 degrees, and bake for 30 minutes.
Finished picture. The skin is tough and chewy, and the organization is delicate and soft. No oil, no sugar, no burden. The simplest ingredients make the best delicious!