Walnut and willow leaf bun(he tao liu ye bao )

Walnut and willow leaf bun

Introduction:

"The taste of European bread with walnut kernel is really different. The roasted walnut kernel is crispy and delicious. With the milk aroma of bread, this bread is worth trying."

Production steps:

Step 1: put all the ingredients except butter together and knead until the gluten expands and the surface is smooth. Add butter and knead until the expansion stage.

Step 2: put the broken walnuts into the dough, knead well, and then conduct basic fermentation

Step 3: poke a hole in the middle of the fermented dough without retracting or collapsing

Step 4: divide the fermented dough into three equal parts and knead for 15 minutes

Step 5: beat each dough into an oval shape

Step 6: roll it into olive shape from top to bottom and put it into baking tray for secondary fermentation

Step 7: after spreading high flour on the surface of the fermented bread, use a sharp knife to make a cut in the middle, and make four small cuts on both sides. Then put it into the preheated oven for baking. The temperature of the lower layer is 166 ℃ for 23 minutes (my oven is two-layer, baking temperature is for reference only). The free temperature is 200 ℃ for the middle layer for 25 minutes

Materials required:

High gluten powder: 175g

Low powder: 75g

Instant dry yeast: 3 G

Sugar: 15g

Salt: 4.5g

Egg: 25g

Water: 143 G

Butter: 15g

Walnut: 63g

Note: 1, the free formula is to sprinkle rye flour on the surface, I did not use high flour instead of 2, baking temperature according to their own oven settings, my oven is very special, can't refer to my.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : He Tao Liu Ye Bao