Brown Sugar Jujube Soft European Bread (Fasbest Steam Oven Version)

Stir all the ingredients for the Polish starter evenly with chopsticks, leave it to ferment at room temperature until it becomes bubbly, and refrigerate for later use.

Mix all the ingredients in the main dough except for the butter and chopped red dates, then add the Polish starter.

Knead into a dough until it forms a ball and is slightly elastic, then add softened butter.

Continue kneading until it can be stretched into a translucent film.

Add the chopped red date pieces and continue kneading on low speed.

Knead until the large red dates are broken and evenly distributed throughout the dough.

The Fashuai steam oven develops a fermentation function that sets the temperature to 26 degrees, allowing the dough to undergo basic fermentation.

Ferment until it is about twice its original size, then dip your hand in dry flour and poke a hole; the dough should not collapse or bounce back.

Take the dough and divide it into 3 equal portions, each about 128 grams. Flatten each piece of dough into a long strip, cover with plastic wrap, and let it rest for 10 minutes.

Take the relaxed dough and gently press it into a rectangular shape.

Fold the left and right sides of the top and bottom ends towards the middle.

Then fold downwards but do not overlap completely, leaving about a little over half a centimeter.

After flipping it over, it becomes triangular in shape.

Slightly arrange them and place them evenly on the baking tray.

Set the French-style steam oven to 36 degrees for the final fermentation for about 40 minutes.

After sifting the flour, make cuts at three corner positions.

Place the baking tray into the Fashuai steam oven on the middle-lower layer, set to the roasting function, upper heat at 160°C and lower heat at 180°C, roast for 25 minutes, and if the coloring is satisfactory, you can cover it with aluminum foil.

The coloring is super even, and the taste is also really good~