Natural yeast red wine longan buns
Overview
There is germ, longan, red wine, and most importantly, natural fermentation is in urgent need of use. I immediately fell in love with this European bag. The operation is very simple, no need to knead the dough, just stir, let it sit, stretch and fold, and then you can shape the hair. Cut the portions and make a smaller version. If there is no rattan basket, place it directly on the baking sheet, sprinkle flour on the surface and cut the buns to replace the buttoned appearance. The fire seems to be a bit stronger, the color is particularly dark, and the dried fruits on the surface are even blacker, but it tastes very delicious. . . .
Tags
Ingredients
Steps
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Ingredients: 70 grams of fermentation starter, 100 grams of high-gluten flour, 25 grams of whole wheat flour, 9 grams of wheat germ, 2 grams of salt, 12 grams of brown sugar, 18 grams of red wine, 50 grams of warm water, 10 grams of butter, 20 grams of walnuts, 20 grams of raisins, 20 grams of dried longan
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Chop raisins and longans and soak them in red wine overnight
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Mix the starter with the ingredients except butter and dried fruits,
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Stir into a uniform dough,
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Add butter and knead until the dough is fully absorbed,
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Add dried fruits and nuts,
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Knead evenly.
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Stretch,
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Fold every 15 minutes for a total of four times.
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Arrange into an olive shape, place on a baking sheet, and leave in a warm place to ferment.
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Let the dough double in size, dust the surface with flour, and cut
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Place in the oven, middle layer, heat up and down to 180 degrees, steam bake, or put hot water in the oven to create steam, bake for about 20-30 minutes.
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The surface is dark brown and comes out of the oven.
