Rich and exquisite orange French European bread
French European bread belongs to the traditional old European bread, a small amount of yeast is fermented at low temperature for a long time, brewing the original aroma of flour, and the oil-free and sugar-free dough with various ingredients makes the bread more suitable for the nutritional needs of modern people. It needs to be baked at high temperatures and requires steam assistance, crispy skin, moist and soft texture, easy to digest, and very healthy. Today’s thick orange French European bread uses Panasonic NU-SC3008 steam oven for baking, this oven has low-temperature steam function, high temperature steam function, as well as baking, fermentation and steam baking functions, which can effectively lock in food moisture and make food more tender and delicious. I chose steam baking to make French bread, because in the initial baking stage, a certain amount of steam is needed to adhere to the skin of the dough, so that it can burst out beautiful “ears” when it is kept moist, which is what we usually call the cut. The steam emitted by this steamer oven will produce a nano-level atomization effect, creating moderate humidity that you cannot see with the naked eye, so that the noodle embryo can gradually burst into beautiful ears under high temperature and heat. I roasted five in one go today, each one is very beautiful, as soon as it came out of the oven, it was divided by the two little babies at home, I couldn’t help but eat one, the thick chocolate mixed with the sweet orange peel clove aroma, it’s really fragrant!
The method of rich and clever orange French European bun
Step 1
Pour soft European flour, cocoa powder, and water into the bucket of the Panasonic bread machine to start the kneading program of a dumpling wrapper, and stir slowly for 5 minutes;
Step 2
Then add low-sugar yeast powder and let stand for 30 minutes;
Step 3
Add salt and stir until the film is released;
Step 4
Add chocolate and fruit and knead well;
Step 5
the kneaded dough is subjected to basic fermentation for 60 minutes;
Step 6
Turn the dough upside down on the worktop and spread it out;
Step 7
Fold the dough from the top to the bottom 1/3, then fold the other 1/3 as well;
Step 8
Then fold 1/3 of the dough from left to right and place it with the mouth facing down.
Step 9
then fold the other 1/3 up;
Step 10
The dough is fermented for a second time for 60 minutes; remove the fermented dough and pat it;
Step 11
Divide the dough into 200 grams one and let stand for 30 minutes;
Step 12
pat the dough apart;
Step 13
fold the top 1/3 down;
Step 14
then fold the bottom 1/3 of the dough up; After shaping, the final fermentation is carried out for 60 minutes;
Step 15
then fold it in half up and down, pinch and knead it tightly into a 28cm strip;
Step 16
put the finished dough embryo into the fermentation cloth for the final fermentation for 60 minutes;
Step 17
use a cutting knife to cut 3 cuts on the surface embryo;
Step 18
Set the Panasonic steam oven to steam baking mode, set the temperature to 220°, and put in the dough after preheating;
Step 19
Turn on steam baking, adjust the temperature to 210°, and the time is 30 minutes. The steam emitted by the Panasonic steam oven will produce a nano-level atomization effect, creating a moderate humidity that you cannot see with the naked eye, so that the dough can gradually burst into beautiful ears under high temperature and heat;
Step 20
Let it cool after baking;
Step 21
Finished product.
Cooking skills of rich and clever orange French European bread