Brown Sugar Nut Soft European

Name: Brown Sugar Nut Soft European
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 240g High-gluten flour; 60g Whole wheat flour; 40g brown sugar; 160g warm water; 3g yeast; 3g salt; 30g butter; Some Jujube grains; Some Walnut kernels

by Wheat grain ff

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

The advantage of brown sugar lies in "warm and nourishment, warm nourishment, and warm nourishment", which is what we commonly call warm nourishment. The glucose contained in brown sugar releases energy quickly, has a high absorption and utilization rate, and can quickly replenish physical strength; while walnuts have always enjoyed the reputation of "longevity fruit". Chinese medicine believes that it has warm lungs, kidneys, liver, brain, and strengthens bones. , The effect of moisturizing the intestines.

Both are combined with low-fat whole wheat, which not only satisfies the taste buds but also enriches the nutrition. The diffused aroma of brown sugar and jujube refreshes your heart, and it is an excellent afternoon tea when paired with scented tea or buckwheat tea~~

Ingredients

Brown Sugar Nut Soft European

1. Clean the red dates first, remove the nucleus and cut into small pieces;

2. Preheat the walnut kernels in the oven at 145° and bake them for about ten minutes. Break the small pieces and set aside;

3. Melt the brown sugar with warm water and pour it into the bread bucket;

4. Add other ingredients except butter;

5. Start the bread machine kneading program and knead until the dough is smooth;

6. Pour the red date diced into the butter softened at room temperature, continue to knead to the expansion stage;

7. Fermented at room temperature to double the size, dipped in flour and poke holes without shrinking;

8. Take out the dough and ventilate, add walnuts and knead well;

9. Divide into six equal parts, rub round and let it rest for 15 minutes;

10. Take out a portion of the loose dough and roll it into an oval shape with a rolling pin;

11. Roll up one end and face down, make the rest of the dough in turn, arrange the baking tray at intervals, and keep the humidity in a warm place for secondary fermentation;

12. After the second fermentation to double the size, a little dry powder on the surface sieve to cut the pattern according to your preference; (preheat the oven up and down to 165° before operation)

13. Put the baking tray into the preheated oven, and bake the middle layer at 165° for 20 minutes; (The baking temperature can be adjusted flexibly according to the temperature difference of each oven.)

14. Take it out of the oven, let the grilling net and let it cool for a while, you can enjoy it;

Tips:
1. The temperature of the oven can be adjusted flexibly according to your own oven;

2. Dried fruit can be added, increased or decreased according to preference;