1. Prepare all the ingredients and tools.
2. Put the raw cashews in the oven and roast them at 250°C for 15 minutes.
3. All raw nuts need to be roasted in advance.
4. Weigh 500g wheat flour.
5. Weigh 10g of refined salt and mix well with wheat flour.
6. Weigh 5g yeast.
7. Add 100g of 20°C purified water and stir to fully dissolve the yeast.
8. Pour the yeast liquid into the wheat flour to make it fully absorbed. Gradually add 320g of 20°C clean water that has been weighed several times, and observe the softness and hardness of the dough while stirring.
9. Weigh 30g of butter and heat it in a microwave oven: 600W for 30 seconds.
10. Add softened butter to the unshaped dough and knead it evenly into a smooth dough.
11. Crush the cashew nuts roasted in advance.
12. There are ready-made crushed amber walnut kernels at home, and dried cranberries are reduced.
13. Mix all kinds of dried fruits and nuts well.
14. Knead the dried fruits and nuts into the dough.
15. Spread a slightly damp cloth on the kneaded dough (wet it, twist it until no water can be squeezed out), and place it in a confined space (for example: oven, microwave) for the first fermentation: 1 hour and 30 minutes.
16. After the first fermentation, divide into 4 doughs, spread with a slightly damp cloth, and let stand for 15 minutes.
17. After standing still, hollow out the middle of the dough and arrange it into a tire shape. Place in a confined space for the second fermentation: 2 hours.
18. After the second fermentation is over, use a blade to make your favorite incision.
19. Sprinkle with raw wheat flour for garnish.
20. Oven setting: 230 degrees, bake up and down, preheat 10 minutes in advance. After that, pour about 50g of water (water bath method) into the empty baking pan at the bottom of the oven. Put the dough in the baking tray and bake for 20 minutes.
21. After the bread comes out of the oven, take it out and place it on a shelf to cool naturally.
22. Finished picture
23. After being cut, the inside is full of materials~~
