Whole Wheat Flour
High gluten flour
|100 g (may be omitted)|
butterfly flower water
|320 grams (30 grams of butterfly bean flowers, 400 grams of boiling water)|
|10 pieces (plus or minus)|
|12 pieces (plus or minus)|
|50 g (peeled)|
How to make a stunningly soft Starry Night Country Eurobun
I bought butterfly bean flowers from a cat, weighed out 30 grams, soaked in 400 grams of boiling water and cooled.
Cooled buttercup water in the fridge for later.
In the bread bucket except for the butter and salt ingredients in the order of adding the liquid and then the solids, knead for 20 minutes.
Add the softened butter and sea salt and continue kneading for 20 minutes, when the dough is gluten free.
Prepare the stars. I wiped out my home stock.
At the end of 40 minutes of kneading, add the dried fruit and knead well, about 5 minutes.
I put in too much dried fruit and the kneaded dough was a bit bony and all sorts of raised. The dough will ferment for 60 minutes in a bucket, keeping the temperature at room temperature below 28 degrees and not over 26 degrees.
Once the dough is ready, press the dough with your hands, if it doesn’t spring back, you can take out the dough, roll it out, cover with plastic wrap and let it rest for 20 minutes.
The dough is divided into 3 equal portions and rolled out, the bottom of the dough tightened and pinched. Put 2⃣️ bowls of warm water in the oven. About 60 minutes, the dough is twice the size, press the dough with your hands, there are small pits, slight spring back, it’s ready, take it out and sprinkle the flour to cut the bag. . Preheat oven 15 minutes ahead at 200 degrees.
Sift flour first, then cut to your liking. Bake in the middle of the oven for 30 minutes at 200 degrees on top and bottom.
Out of the oven! A silly country euro bag.
Cut the giant beauty, stars shine!
It’s soft and fragrant!