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1.
Weigh 150g of beer, put it on the stove and heat it to a boil, continue to boil until the liquid volume is only about half of the previous, 75~100g is fine, there is no strict limit.
2.
Add milk, sugar, and salt to the beer and mix well.
3.
Weigh the flour, milk powder, and yeast powder and mix them evenly.
4.
Beat the eggs in advance.
5.
Add eggs, milk wine mixture and olive oil to the powder mixture in sequence, stir evenly with a spatula until there is almost no dry powder, then knead it into a "Sanguang dough" by hand.
6.
Transfer to a silicone pad, add butter, and continue to knead until the film can be stretched out.
7.
Put the dough in a container, cover it with a lid or plastic wrap, and place it in a warm and humid place for basic fermentation.
8.
During the fermentation process, all the ingredients of the filling are mixed evenly and set aside. Hazelnuts should be roasted and chopped in advance.
9.
The dough is fermented to twice the size, and the fingers will poke holes in the powder and will not shrink or collapse.
10.
Vent the dough and divide it into 3 uniformly sized portions, each weighing approximately 240g. After rounding, cover with plastic wrap and relax at room temperature for 30 minutes.
11.
Take a loose dough, squeeze it slightly with your palm, roll it out into a rectangle, turn it over, and shape it into a rectangle.
12.
Spread the filling on 1/2 place, then thin the bottom edge on the other side and roll it up.
13.
Pinch the bottom closing tightly, place the closing opening down, and place it on a baking sheet lined with baking paper.
14.
Spray some clean water on the surface of the dough and place it in a warm and humid place for secondary fermentation.
15.
After about 40 minutes, the dough was fermented to twice its original volume. Brush a layer of whole egg liquid on the surface of the dough. After the egg liquid is slightly dry, cut a few cuts with a razor blade.
16.
Preheat the oven 180 degrees in advance. After the preheating is over, put the baking pan into the oven, the middle level, the upper and lower heat, 170 degrees, bake for 30 minutes, until the volume expands, the surface is golden and ready to go out of the oven. After baking, transfer the bread to a drying net and let it cool before being sliced and eaten.
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