When is the best time to eat European bread? What are the fillings of European bread?

It is said that European bread is very effective in reducing fat and removing oil, so I want to buy a box. When is the best time to eat this European bread? What are the fillings of European bread?

When the hard European bread is broken open, the inner core is soft and tough, but not spongy, and is dense and uniform. Most hard European bread is salty, with little sugar and oil added to the bread.

Soft European bread is larger in size, heavier in weight, darker in color, with a golden and crispy crust. Soft European bread is crispy on the outside and soft on the inside. Its main feature is that it is sugar-free and oil-free, and is convenient and healthy.

Matcha purple sweet potato mochi filling, the ones with mochi are more

Chocolate purple rice mochi, the chocolate is richer

Taro cheese mochi, the cheese is more fragrant

Cuttlefish cheese, if you like seafood, this taste is very suitable

Dragon fruit cheese with a pink crust is very appetizing!

Red velvet cheese, this taste is very appetizing at first glance

The flour used to make European bread is generally high-gluten wheat flour. The flour used to make bread must not be replaced with medium-gluten flour or low-gluten flour. When choosing flour, one important thing is the gluten content of the flour. Remember that gluten protein of 12% can be called bread flour, and gluten protein above 14% is called high-gluten flour.

The gluten content of high-gluten flour may vary from country to country or from brand to brand, but it is generally recognized that Canadian high-gluten flour is better. For example, the highly praised Queen brand high-gluten flour is a Canadian brand.

European bread contains relatively low sugar content, so most of them are hard crust bread. And when baking, they are often sprayed to delay the hardening of the surface.

Because it is a hard crust, the surface will lose tension after it hardens, while the center of the bread dough is still expanding. Therefore, cracks will appear on the surface of European bread. We generally choose to take the initiative to cut it and guide the release of this tension so that the shape of the bread will be closer after baking and the appearance will be more complete.