COUSS Oven CO-750A Recipe [Autumn Beauty]

Chinese species:	Rye flour 56
High-gluten flour 170	Blackcurrant yeast liquid 122
Honey 56	Main dough
High-gluten flour 525	Red Swallow 9
Malt extract 2	Red wine 52
Salt 13	Boiling water 100
Ice water 237	Apricot Oolong Tea 5
Wheat germ 10	Stuffing:
Walnut 50	Dried cranberries 35
Apricot preserves span> 50	Dried longan 30
Orange peel 15	Sweet potato cubes 15
Excipients:	Red wine Appropriate amount
Rye flour Appropriate amount

Recipe for COUSS Oven CO-750A [Autumn Beauty]

Step 1

Let’s talk about dried cranberries, dried longans and preserved apricots first. Cut them into small cubes.

Step 2

Soak in red wine for 12 hours

Step 3

Start making medium-sized seeds. Mix honey and yeast liquid and add powder.

Step 4

Knead into a smooth dough and refrigerate for 12 hours

Step 5

100G boiling water to make tea, cool and set aside

Step 6

Ingredients collection

Step 7

Pour in red wine, ice water, tea water, malt extract and yeast and let it dissolve for 5 minutes.

Step 8

Pour in flour, wheat germ and medium seed dough

Step 9

Beat at medium speed until this state, add salt and beat at high speed for 2 minutes. Remove the glove film.

Step 10

Divide out 300G small dough and set aside. Mix all the dried fruits into the large dough.

Step 11

flat fermentation

Step 12

27 degrees, 75 humidity, fermentation for 40 minutes, no need to turn over

Step 13

Divide the large and small dough into 3 parts, fold and round, rest at 27 degrees and 75 humidity for 30 minutes

Step 14

Flatten the dough

Step 15

Slightly deflate the large dough, roll it into a round shape and wrap it in

Step 16

Seam side down, 34 degrees, 80 humidity, ferment for 45 minutes

Step 17

Sprinkle with rye flour

Step 18

Make the cut you like

Step 19

Let’s take a look at our good-looking and powerful Cass CO-750 oven. Select the upper and lower heat functions: 220 for upper and 180 for lower. Select 28 minutes for the time. When preheating, put a baking sheet underneath and pour cold water. As the oven heats up, continuous steam is created.

Step 20

After 7 minutes, remove the baking pan filled with water.

Step 21

Let’s take a look at the changes in the dough. I baked one in a Cass CO-750 oven and two in my commercial oven for comparison.

Step 22

Start popping

Step 23

Cut open and look at the tissue

Step 24

Facts have proven that Cass CO-750’s baking performance is equivalent to that of commercial large ovens.

Step 25

Cass CO-750 oven has been tested by Uncle Liang and received a good review. The temperature field is uniform, the temperature is stable, the color is beautiful, and the sealing is good. After all, European bread is a test of the oven. This way, about a pound of bread can be baked at the same time. This capacity is suitable for home use.

Step 26

Autumn Fenghua Uncle Liang’s personal favorite sugar-free and oil-free bread

Step 27

You won’t be afraid of getting fat if you eat it. It’s also rich in nutrients. Cooking techniques for COUSS oven CO-750A recipe [Autumn Beauty]

The best tasting period for this bread is to eat it 15 minutes after it is baked and to eat it overnight and the next day. When it is freshly baked, the outside is crispy and the filling is soft and soft. When it is eaten overnight, the dough is chewy and chewy, with a wheaty and fruity aroma