Bran Walnut Flower Bun
1.
After the oil method, the dough is kneaded to the expansion stage and fermented in a warm place.
2.
After the basic fermentation is over, the dough is taken out and vented, divided into 40g pieces, rounded and relaxed for 15 minutes.
3.
Roll the loosened dough into a circle, with two pieces each as a set.
4.
One slice is dipped in bread flour and snapped onto the other slice.
5.
Arrange the dough in a baking tray for final fermentation.
6.
At the end of fermentation, use scissors to evenly cut 5 openings on the bread.
7.
Put 1 walnut kernel in the center and gently press it into the dough.
8.
Put it into the preheated 180℃ oven, middle level, up and down heat, about 15 minutes.