Walnut buns(he tao xiao mian bao )

Walnut buns

Introduction:

"People who like baking always like to try different recipes. When they see teacher Junzi's Walnut bun, they like it at a glance, but they change it a little bit. This kind of bread can be said to be green bread. The sugar and butter in it are reduced, and walnut kernel is added. Every mouthful is full of walnut flavor. It's a very good breakfast with a glass of milk."

Production steps:

Step 1: put the walnuts into the middle layer of the oven preheated at 170 ℃, bake for 8-10 minutes, bake until golden, cool the roasted walnuts and divide them into two parts. Cut one into small pieces and the other into powder

Step 2: put all the dough materials except butter together and knead to the expansion stage. When there are 4 minutes left in the first procedure of the bread maker, add the chopped walnuts into the dough and continue kneading

Step 3: at the end of the first procedure, add butter, walnut pieces and continue kneading until the dough is completely kneaded

Step 4: put the kneaded dough in the bread machine for basic fermentation

Step 5: ferment the dough to twice the original size

Step 6: ferment the dough, press out the gas with the palm, divide the dough into 6 parts, knead round, cover with plastic film, and wake up for 15 minutes

Step 7: put a small dough on the table, flatten it with the palm of your hand, and then roll it with a rolling pin to make it oval

Step 8: roll the rolled oval dough side by side, roll both sides up and down, roll in the middle, roll all the way to the end, and pinch tightly to form an olive shape with big middle and small ends.

Step 9: put the shaped olive shaped dough on the baking tray for final fermentation

Step 10: ferment to twice the original size. After fermenting to twice the original size, use a knife to make three oblique cuts on the surface of the dough, put it into a preheated oven at 200 ℃ and bake for about 12 minutes until the surface is golden.

Materials required:

High gluten flour: 200g

Walnut kernel: 68g

Butter: 11g

Water: 110g

Yeast: 3G

Soft sugar: 5g

Caution: keep your eyes on the oven for the last few minutes to avoid over coloring

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : He Tao Xiao Mian Bao