” Delicious walnut buns, it’s a bit complicated to make! ”
The practice of walnut buns
Put the dried fruits in the filling recipe into the oven and bake them at a temperature of 150 & 150. Use a rolling pin to roll them into granules and do not crush them too! Diced raisins! Mix in lotus paste and mix well! Add appropriate amount of cold water according to the softness of the filling! Divide into 15 grams of each agent, round and put in the refrigerator to use!
Add cocoa powder and raw powder to flour and mix well. “Sugar, dried yeast, baking powder, improver, condensed milk, add 30 degrees warm water to melt, use ice water in summer”, add to flour and stir until smooth shape! Use a pressing machine to re-press and smooth, and use the light pole to divide into 30 grams of dough.
Wrap the stuffing heart, use the stuffing to pick a grain in the middle of the bun, and use the clip to clip out the middle grain of the walnut!
Clamp out the pattern of walnuts with clips, and clip them hard to avoid blurry and unsightly lines after proofing.
Put it in a proofing box, use a temperature of 35, a humidity of 75, about 40 minutes of proofing, you can steam when it reaches 80% of the proofing, do not over-proof, or it will change after steaming out, steam for 15 minutes That’s it! Finally, you get home cooking walnut buns.