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Soft walnut

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What I'm sharing with you today is the practice of soft Europe. The so-called soft Europe refers to the European bag that is soft on the outside and soft on the inside. Its biggest characteristic is that it is oil-free and sugar free, with a large amount of coarse grains. It contains more dietary fiber. It has no pressure to eat. It is a main food preferred by Europeans. It is usually served with a strong soup or stew with soup. The biggest characteristic of omelet is no egg and little oil, even no oil. The addition of oil and eggs can make the dough more malleable and malleable. It can make the bread more soft and tender. But the smell of fat produced by eggs and oil masks the smell of wheat. If you do not add these ingredients to the bread, it will make the bread more compact and elastic. The baked bread will have a strong fragrance, more Q and toughness.

Cooking ingredients

Cooking Steps

Step1:1. All ingredients except butter and walnuts are put into the bread machine.

Step2:Start a dough mixing procedure. Then leave the dough in the barrel for 2 hours. Cover the dough with a plastic wrap to prevent the surface from drying.

Step3:Let's deal with the walnut while standing the dough. Remove the shell of the walnut and take the walnut kernel. Spread the walnut kernel on the baking plate and put it in the middle of the oven. Bake it for about 10 minutes with 150 ℃ hot air. This time is when the oven is not warmed up.

Step4:After 2 hours, put the melted butter into the bread bucket. Continue to start a pasta mixing procedure.

Step5:After 10 minutes, break the roasted walnuts into small pieces. Then put them into the bread bucket to continue mixing.

Step6:At the end of the dough mixing procedure, the dough is put directly into the bread barrel for the first fermentation. The first fermentation is 2.5 times larger than the original dough.

Step7:Sprinkle some dry flour on the chopping board. Buckle the dough in the bread bucket upside down on the chopping board. Tap with your hand to remove the big bubbles. Keep the small bubbles inside the dough. Do not knead the dough here. There is no need to exhaust the air in the dough. Then divide the dough into two equal parts.

Step8:Make the section face down. Make an oval shape with your hands. Dough is very soft. It's easy to stick. Try not to touch hands and chopping board. It's not easy to stick.

Step9:Put the dough on the oilcloth. Put it into the oven for the second fermentation. The second fermentation is 1.5 times the original size. Sift some flour into the bread germ. Cut the bread with a sharp blade. The shape can be operated as you like.

Step10:Preheat the oven 230 degrees in advance. Put the baking tray in the second to last layer of ACA micro steaming oven. First 20 minutes 230 degrees steam baking. Then adjust the temperature to 200 degrees and bake for about 10 minutes. The next 10 minutes will not need steam baking.

Step11:When the bread is out of the oven, immediately take it out and put it on the baking net to cool.

Step12:Slice.

Step13:The smell of wheat is very strong. It's crispy outside and soft inside. The more you chew it, the more fragrant it is. This kind of bread is much better than Japanese sweet bread. It's also low in sugar and fat. It's very good for breakfast.