1. First, mix flour, milk powder, eggs, and water into a dough and let it stand for about 1 hour. Then tear the dough into small pieces by hand, mix with sugar and salt and mix well. When all is well mixed, add yeast powder and beat the dough until the surface is smooth, then add unsalted butter and knead until it expands, and finally add dried longan and red dates. , Stir evenly at a slow speed
2. Place it at room temperature for about 1 hour and then move it to the refrigerator to refrigerate for about 8 to 10 hours, then take it out and place it at room temperature for 10 to 12 hours, the fermentation is complete
3. Divide the dough into about 7 pieces of about 90 grams, round and relax for 15 minutes
4. After the relaxation is over, the small dough is vented and rounded and rolled into an oval shape with a rolling pin.
5. Relax for a while after tri-folding
6. Roll again
7. Trifold into a square
8. Drain into the roasting pan with the interface facing down, and start the second fermentation.
9. When the dough becomes about 2 times the size, sift high-gluten flour on the surface of the dough
10. Then use a cutting knife to draw the cross pattern, put it in a preheated 180 degree oven, middle level, 15 minutes
11. After being out of the oven, put it on the grill and let it cool. After it is completely cooled, put the meal bag in a fresh-keeping bag, seal it, and store it tightly.
Tips:1. Regarding the refrigerated fermentation method, the fermentation time listed above is the method used in winter. If the temperature becomes higher, you can slightly extend the time the dough stays in the refrigerator; on the contrary, if the temperature becomes lower, the refrigeration time of the dough will be slightly reduced;
2. For the chopped walnuts used, it is best to use a low heat in a pan for 3~5 minutes or the middle of the oven at 150 degrees for 5~8 minutes; you can also replace them with dried fruits that can be easily obtained from your own, such as raisins, longans, almonds and pistachios. It's okay to wait.
