The traditional European style bread head, less sugar, less oil, hard and chewy, desktop bread and oil polysaccharide, soft and sweet, people pay attention to health, do not want to eat so many high calorie things, and don't want the dry stuff, try the European soft, integrated the advantages of both, with the appearance of Europe bread rough skin, as a desktop package slightly soft bread soft heart, oil and sugar proportion, low calorie health, improved soft Europe makes it much easier to accept.
Today the European share a soft bread with low sugar and low oil, adding whole wheat germ and cheese, add a lot of old awakened grains taste.
Material: Main dough
High gluten flour 270g
60 whole wheat flour
Wheat germ powder 32g
Sugar 18g
Dry yeast 2.5G
Salt 10g
The sight of 480g
Honey 12g
Water 228g
Butter 40g
Cranberries 60g
Cheese 80g
sour dough
One method
Natural yeast (1:1) 150g high gluten flour 210g water 125g
Method two
High gluten flour 282g salt 0.6g dry yeast 0.6g water 198g
1 fresh and active natural yeast. All the old material mixed into the group, at room temperature for an hour change, placed in the refrigerator for a late fermentation.
2 in addition to butter, yeast, salt and all main materials and old dough mixing.
3 cook machine low speed mixing into dough, static 20-30 minutes. Static good dough knead until the salt expansion phase, add butter rub to 80%, add fast yeast powder evenly knead dough, can pull out the film
4, add wine cranberries, stir well.
5 dough on fold, then folded into a circle around. Into the pot cover at room temperature of fermentation. Based proofing dough is two times the original.
6 based segmentation after fermentation for 300g a dough, cover with plastic wrap round, 30 minutes.
7 take a dough, palm slightly arched, gently thin around, pay attention to the intensity is not too large.
8 put a layer of cheese in the middle of the dough.
9 hands palms up the dough to the top of the triangle, diagonal bonding.
10, both sides will then be stacked at the bottom of the adhesive, adhesive on both sides of an isosceles triangle, finishing after the festival, pay attention to gently interface bonding, not too thick. To organize a good interface towards the hem into the dough, baking, the final fermentation in the fermentation tank.
11, after the end of fermentation, the dough is two times as large as the original surface, put flour with high gluten flour mould, decoration, knife.
12, preheat oven, lit 220 degrees, under fire for 180 degrees, bake for 20 minutes.
[source] http://blog.sina.com.cn/s/blog_54eb1d840102wzcr.html