Walnut Bread(he tao mian bao )

Walnut Bread

Introduction:

"There's a little cream left in the cake, so it's used to make bread. It's very soft and delicious, with strong milk flavor."

Production steps:

Step 1: mix the raisins and walnuts.

Step 2: put all the ingredients into the bread maker. Knead the dough until it is finished. Put in raisins and walnuts in the last 10 minutes and knead well.

Step 3: ferment to twice the size.

Step 4: take out the dough, press and exhaust, divide into 16 parts, cover with plastic film and relax for 15 minutes.

Step 5: Round 8 of them again and put them into the 8-inch cake mold.

Step 6: roll the remaining 8 pieces into small long shape with slightly thin edges.

Step 7: roll it into olive shape and pinch the joint tightly.

Step 8: preheat the oven about 28c-30c, put in a bowl of boiling water, put the bread into the second fermentation.

Step 9: second fermentation to twice the size.

Step 10: take out the bread and preheat the oven at 350f / 180C. Brush the bread in the cake mould with egg liquid, sprinkle with pumpkin seeds and sesame seeds.

Step 11: brush the olive shaped bread with egg liquid, use a sharp knife in the middle, and squeeze mayonnaise.

Step 12: put in the preheated oven.

Step 13: bake for 20 minutes and take out the olive bread.

Step 14: bake the cake bread for 10 minutes.

Step 15: milk flavor and walnut flavor are delicious.

Materials required:

Main material: high gluten flour: 4 cups

Fresh cream: 300ml

Milk: 155ml

Yeast: 2 teaspoons

Sugar: 1 / 4 cup

Salt: 1 teaspoon

Filling: Walnut: right amount

Moderate amount: raisins

Pumpkin seeds: right amount

Sesame: right amount

Egg liquid: right amount

Note: 1. After the bread is cooled, it should be put into the fresh-keeping bag immediately and sealed.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : He Tao Mian Bao