Cooking Steps

1. 

   Step1:Mix all ingredients except butter and walnuts to make dough. At the beginning, the dough will be very wet, soft and sticky. You must be patient at this time.

2. 

   Step2:As you knead or beat the dough, it will become more flexible and less sticky.

3. 

   Step3:Knead until the dough surface is smooth and firm. Add softened butter. Continue kneading until the expansion stage (when the dough is stretched, the dough can pull out thin but fragile film

4. 

   Step4:After kneading to the expansion stage, add chopped walnuts to the dough and knead for another 1 minute to make the walnuts evenly distributed in the dough.

5. 

   Step5:Put the dough in a bowl, cover with plastic wrap or wet cloth, and ferment at room temperature (25 ℃) for about 70 minutes until it becomes 22.5 times the original size.

6. 

   Step6:After the dough is fermented, squeeze out the air in the dough by hand to make it smaller again. Divide the dough into 8 equal parts. Knead into circles. Let it stand at room temperature for 15 minutes.

7. 

   Step7:Syrup can be made in the process of dough waking up. Mix brown sugar, butter and honey. Heat and stir until the brown sugar and butter are completely dissolved. It becomes syrup.

8. 

   Step8:The dough that wakes up in the middle. Knead it into a circle again. Drain into baking tray. Leave enough space between each dough.

9. 

   Step9:Brush the dough with a thick layer of syrup. Syrup needs to be kept warm before brushing, because it will become too thick after cooling. Brush the dough with syrup and ferment it to twice the size (about 40 minutes to 1 hour) under the condition of 35 ℃ and 80% humidity.

10. 

    Step10:Mix the brown sugar, coarse sugar and cinnamon powder for surface decoration and sprinkle them on the surface of fermented dough. Put it into the preheated oven. 200 ℃. 15 minutes. Until the surface is brown and crisp.