# 三食三餐 # # 温暖小厨房 # # 0Placeholder_for_esaay_translationc6672282da9c4c08b7908 Whole wheat soft European buns (two fillings) 1. Materials needed 1. Dough part Liquid Dough 200g All purpose flour 200g Whole Wheat Bread 100g Milk 180g salt 6g sugar 60g High sugar tolerant yeast 4g 35g unsalted butter Among them, liquid dough: 100g of water, add 1g of yeast to dissolve, then add 50g of all-purpose flour and 50g of whole wheat flour. Mix well, wrap with plastic wrap, let it rest for about two hours at room temperature, the volume will increase significantly, and the dough has pores on the surface, put it in the refrigerator for later use, and use it up within two days. 2. Cranberry Cheese Stuffing Wine-stained Dried Cranberries 60g Cream Cheese 110g Milk powder 10g 10g powdered sugar 3. Red bean and mochi filling Glutinous rice flour 80g Corn starch 20g 20g powdered sugar Whole Milk 170g Edible oil 10ml Bean paste appropriate amount 2. Production steps (1) Prepare the liquid dough in advance, you can ferment it the night before and put it in the refrigerator. Take 200g of liquid dough, add 180g of milk, 100g of whole wheat flour, 200g of all-purpose flour, 6g of salt, and 60g of sugar, mix well, add it to the milk, knead well and wake up for 20 minutes, add 4g of high-sugar yeast, continue to knead until the dough The surface is smooth and more ductile. Add 35g of unsalted butter softened to about the softness of the dough. Knead the butter into the dough, knead until the dough can stretch out the film, the edge of the hole is smooth, make it into a circle, spread some butter on the inner wall of the container, and put the dough in. Cover with plastic wrap, ferment in a warm place until doubled in size, dip your finger in flour and poke it in without shrinking or rebounding, it is fermented. (2) Prepare the filling during the fermentation process of the dough, stain the dried cranberries a day or more in advance, put 10g of red wine or rum in 50g of cranberries, and mix well until the wine seeps into the dried cranberries That's it; put 10g of powdered sugar and 10g of milk powder in 110g of softened cream cheese, stir well, and put it in a piping bag or a sealed bag for later use. (3) Mochi and bean paste filling, 80g of glutinous rice flour, 20g of cornstarch, 20g of icing sugar, and 170g of whole milk, mix and sieve into a microwave-safe container, add 10ml of cooking oil, cover with plastic wrap, and poke holes with a toothpick; Microwave the first two minutes, take out and stir, and then turn for a minute or so. The specific time will vary depending on the microwave oven. The rice milk will change color and cooked through; cover it with plastic wrap, let it cool a little, wear anti-stick gloves, take out the dough and put it on the anti-stick tarpaulin, knead it evenly, and rub all the oil. Put it into the dough; after kneading, divide it into 70g small doses, wrap them in plastic wrap and set aside. Bean paste can buy ready-made oil-free bean paste filling. (4) Divide the dough into two parts, one of which is divided into two parts, form an oval shape, and let it rest for 15 minutes; after it is relaxed, roll out a long oval shape, squeeze half of the cheese, and sprinkle half of the cranberries, like Knead like dumplings, with the kneading mouth facing down, roll up the sides in opposite directions, and place them in the baking pan; do the same for the other agent. (5) Divide the other dough into three small doses, shape them into ovals respectively, and let them rest for 15 minutes; after relaxation, roll them out into ovals, wrap the rolling pin with plastic wrap, and roll the mochi into an oval smaller than the dough. Stack it on the dough, squeeze the bean paste filling, knead, with the kneading mouth facing down, roll up the sides in opposite directions, and put them in the baking pan; do the same for the other two agents. If the baking pan is not big enough to avoid sticking in the middle, you can lift the baking paper in the middle a little so that the bread will not stick together after it rises. (6) After the dough is all shaped, put a pot of hot water in the oven, and then put the baking tray in, so that the bread can be fermented for the second time. The volume of the hair has increased significantly, and it is elastic when pressed, and it will be taken out when it shrinks slowly; the oven is preheated at 400 degrees Fahrenheit; the surface of the bread is sprinkled with dry flour, and the pattern can be cut shallowly with a knife. Be careful not to cut too deep, otherwise the filling It will pop out of the face. (7) After the oven is preheated, put the bread in, fill the watering can with water, quickly spray a few times in the oven, turn off the oven, adjust the temperature to 350 degrees Fahrenheit, and bake for 18-20 minutes. 8. After baking, take out the bread, shake the baking pan, take out the bread and let it cool on a rack. After cooling, put it in a sealed bag and store it at room temperature, 2 days in summer and 3 days in winter. If you can’t eat it within the shelf life, put it in a sealed bag and freeze it in the refrigerator after cooling, eat it within a month, and reheat it in the oven when you want to eat it. 3. Remarks 1. The cranberry cheese filling recipe comes from tinrry+. My box of cream cheese is 226g, and I used half a box, which is 10g more than the original recipe. The dough is also based on the recipe of tinrry+. Basically, the ingredients are doubled. Then I replaced the water and whipped cream in the original recipe with full-time milk, the amount of butter increased, and I replaced the high-gluten flour with all-purpose flour and whole-wheat flour. Cranberries are not added to the dough, but are wrapped in the bread along with the cheese. tinrry+ has a lot of useful dessert recipes and tutorials, which have benefited the majority of baking lovers. Thank you. 2. The water content of the dough is large, if I operate the whole process of the kitchen machine. If kneading by hand, it is recommended to add whole wheat flour first, then add all-purpose flour, salt and sugar after fully absorbing the water. After mixing, let the dough rest for 20 minutes, and then add yeast and knead evenly, so that the gluten will form by itself, and soft European buns are not required. The glove film is made like toast, as long as it has good ductility.