1. The brown sugar is heated with water and stirred and then placed to cool thoroughly for later use
2. Pour high flour, egg liquid, salt, sugar, brown sugar water, and finally add yeast, knead until smooth dough
3. Knead the dough until it is smooth, then add butter and knead until the dough comes out of the film
4. During the kneading process, we prepare chopped red dates and chopped walnuts
5. Knead the dough until it comes out of the film, add red dates and walnuts, and knead them evenly.
6. After kneading, arrange the dough and start to ferment to double the size
7. Fermented to the point that it won’t bounce when pressed
8. Divide the fermented dough into 60 grams each, cover with plastic wrap, and relax for 20 minutes
9. Roll out the loose dough
10. After all the small dough is rolled, let it rest for another 10 minutes
11. After the relaxation is complete, roll the dough long
12. Surround as shown
13. Go around like this again
14. The interface is glued into a flower shape as shown in the figure. It does not need to be patterned, or it can be rounded as shown in the figure. Put it in the oven, put a bowl of hot water, and carry out the second fermentation, the fermentation is twice as big!
15. After fermentation is complete, the surface of the bread is brushed with egg liquid
16. Put it in a preheated oven, heat 170 degrees and lower 150 degrees and bake for 20 minutes (the specific temperature depends on the temper of your own oven)
17. It is very fragrant and soft to eat out of the oven, and the walnuts are crunchy and delicious!
Tips:1. This formula can make 9 ha. 2. When adding brown sugar water, you can reserve some ha, depending on the water absorption of your own flour.
