無花果合桃黑糖軟歐包 Brown sugar soft bread with figs and walnuts

軟歐包有著傳統歐包的樸實外表，但內裡比較鬆軟，配合無花果乾及合桃仁作內餡，令口感更豐富！

This soft bread has the simple appearance as the traditional European bread, but the inside is relatively soft, with the dried figs and the walnuts as the stuffing, making the taste more rich!

材料 Ingredients：

A. 麵團材料 Main dough::

高筯麵粉 Bread Flour -250g

水 Water -125ml

黑糖 Brown Sugar -20g

酵母 Instant Dry Yeast-3g

鹽 Salt-3g

無鹽牛油 Unsalted Butter -20g

B. 內餡材料::

合桃切碎 Chopped walnuts -40g

無花果乾切粒 Chopped figs-50g

做法  Procedures:

麵團材料除了鹽，牛油以外的材料混合，揉成麵團

Combine all ingredients of main dough (except butter) to form rough dough

加入鹽，揉至麵團不沾手

Add salt and knead until the dough is not stick to the hands 

加入牛油，揉至光滑及能伸展出薄膜

Then add unsalted butter and knead well until dough is smooth and can be stretched to a thin membrane

在麵盆中掃一層油，放入滾圓的麵團

Roll round the dough and put it into a bowl that spread with a layer of oil.

麵盆蓋上保鮮膜，進行第一次發酵

 Cover the bowl with cling film and leave it at room temperature for fermentation

發酵約90分鐘至2倍漲大

until the dough expands 2 times for about 90 minutes

取出麵團，用手指輕輕按壓排氣約5分鐘

Punch down the dough to release air pockets by hands

滾圓，進行鬆弛發酵15分鐘

Roll round the dough and rest for 15 minutes

把麵團幹平，平均地鋪上合桃碎及切粒無花果乾

Roll the dough out into a rectangle and put chopped walnuts and figs

把麵團由上而下捲起，頭尾收口

Roll up the dough into a long log and pinch the seam to secure

滾圓，最後發酵45分鐘

Round round and leave it to proof for about 45 Minutes

烤箱預熱至170度，在面團灑上高筯麵粉

Preheat the temperature of the oven to 170℃ and sprinkle extra bread flour on the top of the dough

劃上十字

Score with bread lame

烤25分鐘至上色

Bake for 25 minutes to dark brown color