Cooking Steps

1. 

   Step1:Mix and ferment all ingredients. High gluten flour 116g, purified water 75ml, low sugar yeast 0.7g . fermentation at room temperature (22-25 ℃) for 12 hour

2. 

   Step2:To full expansion. As shown in Figure

3. 

   Step3:Ingredients of mixed walnut Jam: 55g chopped walnut, 50ml purified water, 40g golden honey, 20g liquid butter, salt 1.8g Break it in the wall breaking machine. It's Walnut sauce.

4. 

   Step4:Mix the ingredients of the main dough. High gluten flour 340g, pure water 145ml. Let stand for 30 minutes. Add salt 8.5g , low sugar yeast 2G, yeast seed, walnut paste. Knead until the dough is smooth; knead evenly with walnut kernel.

5. 

   Step5:Cover the plastic wrap and ferment for 2 hours at room temperature until the dough volume is twice as large and the fingers do not bounce back.

6. 

   Step6:Fold the dough at 30 minutes, 60 minutes and 90 minutes respectively. Three times in total. Fold every 30 minutes.

7. 

   Step7:Roll the dough. Let it stand for 20 minutes. Make it round. Put fermented blue on the smooth side.

8. 

   Step8:Cover with plastic wrap. Ferment for a second time until the dents slowly spring back to a part after pressing the fingers. It needs to ferment for 45-60 minutes at room temperature.

9. 

   Step9:Oven 230 degrees up and down. Preheat for 40 minutes. The fermented bread embryo is buckled in the baking tra

10. 

    Step10:Cut the bag (according to your preference).

11. 

    Step11:Bake at 230 degrees for 35 minutes, until the surface is dark.

12. 

    Step12:The fragrant extra strong walnut European bag is coming ou

13. 

    Step13:Organizatio

14. 

    Step14:For breakfast with ginger and jujube tea