1. Wash the red dates, remove the pit, and chop for later
2. Flatten and chop cooked walnuts for later use.
3. Melt brown sugar water with 135 g warm water
4. Add the whole egg liquid, sugar and salt to the bottom of the bread bucket in turn
5. Add high-gluten flour on top and yeast on top
6. Start the dough mixing program for 40 minutes (two 20 minutes), until the dough can pull out the thick film.
7. Start the fermentation process, put the butter in and beat evenly
8. Add in the red dates and walnuts and beat evenly, and ferment to double size (total 1 hour and 30 minutes)
9. Knead the fermented dough evenly, divide it into 9 equal parts, round, close, cover with plastic wrap, and relax at room temperature for 15 minutes.
10. Take a dough, roll it into an oval shape with a rolling pin, and roll it up
11. Use your hands to rub it for a long time. It is best to rub it to the same size and thickness.
12. After kneading, tie a single knot
13. Tuck the remaining part into the knot, pinch the 2 ends tightly, and close it at the bottom
14. Place them in the baking tray one by one
15. Start the fermentation process in the oven for about 20 minutes, and then make it twice as large (put a bowl of hot water underneath)
16. When the dough is fermented to twice the size, take it out and brush the surface with whole egg liquid (at the same time preheat the oven at 180 degrees)
17. 180 degrees, fire up and down. Middle layer, bake for 20-25 minutes (color is appropriate and covered with tin foil), and you can eat it when it is completely cooled
Tips:1. Compared with white sugar, brown sugar is not easy to melt, it is better to melt it with warm water first;
2. Please adjust the temperature and time according to your own temperament;
3. As the water absorption of flour is different, please add water as appropriate.
