“Freshly baked bread, sending out a burst of rustic wheat fragrance, hard and crispy shell wrapped around the soft heart, the most favorite breakfast staple, with fruit jam, with a cup of lemonade, nutrition meet no burden.
How to make walnut longan whole wheat bun?
Walnuts shelled, walnuts broke pieces, dry pan small fire stir-fry incense set aside, dried longan cut small pieces.
Water, yeast into the toaster barrel, add high flour, whole wheat flour, flaxseed powder, salt.
Customize dough for 20 minutes and knead into dough.
For the first time, set aside 20 ml of water and add or subtract according to how absorbent the flour is.
Take out the dough, knead the walnut kernel and longan meat into the dough, put the dough into the bread bucket again, cover with a wet cloth, no electricity, cover the fermentation for one hour, the room temperature of 28 ~ 30 degrees.
Take out the dough and divide it into four parts. Knead each part for a while and roll it into an oval shape with a rolling pin.
Turn the dough upside down and knead the seams with your fingers. Make the dough as long as you want, forming an olive shape. Place the dough side down into a baking pan.
Cover with plastic wrap, place in oven, close the door without electricity to ferment for an hour or so, ferment is completed, take out and spray water on top and around.
Sift the powder, cut the bag and, using a sharp knife or blade, put it in the oven at 210 degrees for 25 minutes. Put a bowl of hot water underneath to make steam.
Put it in the oven for a long time, 200 degrees 6.7 minutes, immediately return to the crispy outside and soft inside.
Walnut longan whole wheat bun
- 350 g whole wheat flour
- 200 g high gluten flour
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