I love making bread, I happen to have raw walnut kernels at home, so I thought of using it to make bread, the aroma of walnuts and the crispness of Mexican sauce, it was really delicious!
By handsome mom living home
<h2>Royalties</h2>
High gluten flour (dough material) 400 g
Yeast (dough material) 4 g
Brown sugar (dough material) 40 g
Milk powder (dough material) 12 g
Milk (dough material) 100 g
Water (dough material) 140-160 g
Butter (add later) 25 g
Raw walnut kernels 80 g
Butter (Mexican sauce) 80 g
Whole egg mixture (Mexican sauce) 80 g
Low gluten flour (Mexican sauce) 80 g
Powdered sugar (Mexican paste) 40 g
<h2>Practice steps</h2>
1: Put the raw walnut kernels into the baking sheet, put them in the preheated oven, bake at 180 degrees above and below the heat for 10 minutes, peel and break them after cooling.
2: Except for the butter, put the dough material into the dough jar, whisk until the film comes out, add butter, and continue to whisk until the expansion stage. After a little shaping, it is placed in a fermentation tank for a fermentation, 28 degrees humidity of 75%, fermentation to twice the size.
3, fermentation gap to make Mexican sauce, soften the butter after adding powdered sugar, with an electric whisk whisk until the expansion of white, and then add the whole egg liquid in parts, continue to beat with the whisk, the whole egg liquid is added in small quantities and many times, smooth and then add some to continue to beat, until the egg liquid is all added. Then add the sifted low-gluten flour and stir into a smooth batter and set aside in a framed bag.
4: After a little exhaust, divide the dough into 70g and relax for 20 minutes. Roll out a portion of the dough into a long strip, roll it tightly from top to bottom, and pinch tightly at the mouth. Roll one circle over a wet kitchen towel and roll another circle in a plate with walnuts.
5: Treat all the dough in turn and put on a baking sheet. Put into the fermentation chamber for secondary fermentation, the temperature is 35 degrees, the humidity is 80%, and the fermentation is twice as large. After the second round, squeeze the mexican sauce evenly on top of the dough, put it in the preheated oven in advance, and bake at 180 degrees celsius for 18 to 20 minutes.
6: After baking, put the bread on the drying net and let it cool naturally.
7. The sliced noodles of the bread are very beautiful and the taste layers are rich.
8, such a delicious bread, worth your try!
<h2>Tips</h2>
This bread is not very complicated, but there are more steps, the dough may not stick too tightly when sticking to the walnuts, you can press it slightly by hand to avoid falling off after fermentation, do not squeeze too much when squeezing Mexican sauce, otherwise the sauce will all flow to the baking pan when it is hot and dissolved.
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