Roasted healthy little flowers -- whole wheat walnut bag(kao chu duo duo jian kang xiao hua quan mai he tao hua bao )

Roasted healthy little flowers -- whole wheat walnut bag

Introduction:

"May is a season of love and a month full of warmth. This month has my birthday, anniversary and mother's day. Every mother's day I spend with my mother, making delicious food, buying gifts and watching her smile happily. In fact, every mother is the same. What she cares about is not any gift or delicious food. As long as it's a child's intimate words, a little care is enough to make them satisfied. This year, my mother is at her sister's home in Qingdao. Although she is not around, I still want to show my heart in this season of Thanksgiving. My mother advocates a healthy diet and likes to eat rough roast. Just bake a few healthy flowers and send them to my mother. I hope she will always be healthy and happy. "

Production steps:

Step 1: knead the bread materials except butter until the dough is smooth, add softened butter, continue kneading until the expansion stage, round it, put it into the basin cover and put it in a warm place for basic fermentation.

Step 2: when the dough reaches twice the original volume, the fermentation is completed.

Step 3: after exhausting the dough, divide it into 40g each, knead it round, cover it with plastic film, and then wake up at room temperature for 15 minutes

Step 4: 4. Roll the dough into a circle.

Step 5: 5, every two pieces as a group, two pieces of overlap together, the middle with a little high gluten flour.

Step 6: 6. Use a sharp knife to cut 5 or 6 evenly.

Step 7: after the final fermentation, put a walnut in the middle of the bread, and gently press the walnut into the bread.

Step 8: put it into the middle layer of the oven preheated at 180 ℃ and bake it for 15 minutes. Brush a layer of melted butter on the surface of the bread immediately after it is out of the oven.

Materials required:

Jinxiang high gluten flour: 200g

Suicheng whole wheat flour: 50g

Instant dry yeast: 3 G

Sugar: 30g

Salt: 2G

Milk powder: 10g

Water: 145g

Butter: 20g

Walnut: right amount

Points for attention: 1. The water absorption of flour is different. Please do not add all of the water in the bread material at once. Leave 10g for final adjustment. 2. When shaping bread, a little high gluten flour is dipped in the middle of the two slices, so the bread will not stick together completely. 3. You can also use sharp scissors when making petals. 4. After baking and coloring, the bread is covered with tin foil until the end of baking.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Kao Chu Duo Duo Jian Kang Xiao Hua Quan Mai He Tao Hua Bao