Brown Sugar Walnut Fort——bakery Explosive Moves Home
1.
Brown sugar is boiled with hot water and left to cool
2.
The flour used is Russian whole-wheat flour given by relatives, which is a bit similar to Hetao in Inner Mongolia, which is quite vigorous.
3.
Add flour, eggs, yeast, and salt to the bread machine
4.
Pour in brown sugar water and make the noodles first time
5.
Add butter after it's alive, and then revitalize the noodles a second time
6.
Dough that will live after ten minutes
7.
Put the dough in the basin, cover it with plastic wrap, and carry out the first fermentation, or it can be fermented directly in the bread machine without plugging in electricity
8.
In this season in Beijing, after two hours at room temperature, the dough is 1.5 times and nearly twice as big as the original dough.
9.
Bake the walnuts in an electric baking pan in advance, and divide the dried cranberries into two if there are larger ones.
10.
Take out the dough and vent
11.
Divide into four pieces and wake up for a few minutes
12.
Take a small dough and press it into slices, spread walnuts and dried cranberries
13.
Roll up the dough from one end
14.
To flatten
15.
Organize into a triangular shape
16.
Put greased paper on the baking tray and put the bread dough
17.
Sprinkle dry flour, cut out, and perform secondary fermentation at room temperature
18.
It will be ok in an hour
19.
Preheat the oven at 200 degrees for 2 or 3 minutes, then adjust the heat to 165 degrees, turn on the hot air, put the middle layer on the baking tray, and bake for about 25 minutes
20.
The cut at the top is tested, this one is cut deeper than the previous one
21.
It looks like this after it’s baked, it looks like a monkey face.
22.
Let it cool on a shelf, the triangular bread dough can be made flatter, mine is a bit taller. After roasting, it swells well and is about to become a ball
23.
Later, I went to this bakery and found out that she cut the bread for four knives, and the height was lower than mine.
24.
However, the important thing is to have temperament and material, ha ha
25.
The taste is very strong, so I don’t leave it for two days.
