Butter Walnut French Bag

Butter Walnut French Bag

1. Prepare all the ingredients and tools needed.

2. Weigh 500 grams of wheat flour (I used T65 imported wheat flour).

3. Weigh 5 grams of yeast and fully dissolve the yeast with 100 grams of water.

4. Stir the weighed yeast, sugar, salt, milk powder and wheat flour thoroughly, then pour in clean water. Note that the water should be poured in several times and observe while stirring.

5. Put the weighed butter in the flour that has fully absorbed the water. After adding the butter, continue to add water several times to form a smooth, moderately hard dough.

6. Put the crushed walnut kernels into the dough and continue to knead the dough to distribute the walnut kernels evenly.

7. Cover the dough with a slightly damp cloth and start the first fermentation: 1 hour and 30 minutes.

8. Divide the dough after the first fermentation into four, knead into 4 small doughs, cover with a slightly damp cloth, and let stand for 15 minutes.

9. After standing the dough, press it into a pancake shape with your hands, and then fold it in half to the center—and then fold it in half—press the edge with the palm of your hand—to arrange the whole dough into the shape of a mallet.

10. Put the four prepared doughs on a baking sheet lined with oven paper, and cut out the sausage opening with a blade.

11. Cover with a slightly damp cloth and carry out the second fermentation: 1 hour and 15 minutes.

12. Preheat the oven (230 degrees) 5 minutes in advance. Then put a baking pan on the bottom of the oven and pour about 50 grams of water. Or before baking, spray water evenly on the surface of the dough.

13. Put the dough after the second fermentation in the oven, and bake the second layer, up and down, at 230 degrees, and bake for 17 minutes.

14. After roasting, take it out and place it on a shelf to cool.

15. This time I feel that the flour is not good enough, maybe the butter is not evenly distributed. But the friends who have eaten all said that the taste is good and can’t stop