1. Put all the ingredients in the main ingredients (except butter and salt) into the bowl of the chef's machine.
2. About 10 minutes or so, you can pull out the film, add salt and softened butter, and continue to knead.
3. You can knead a tough hand mask in about 10 minutes.
4. Pour in the nuts, just knead a few times in the first gear of the cook machine (mix the nuts in the dough, and the time should not be long)
5. Cover the kneaded dough with plastic wrap for a shot.
6. For about 50 minutes, use your fingers to stick flour and poke a hole in the middle of the dough. It will be cured without shrinking or collapsing.
7. Take out the dough once it's finished and roll it round.
8. Treat the rattan basket in advance. Spray a thin layer of water, let it dry, and sprinkle with a layer of high powder.
9. Put it in a rattan basket and make a second serve. The second engine temperature should not exceed 38 degrees.
10. Pour the dough into a 12-inch shallow baking pan in Yangchen. Cross open with a cutter. After preheating the upper and lower tubes of the oven at 200 degrees for 10 minutes, put them in the middle layer and bake at 200 degrees for 10 minutes, then turn to 180 degrees and bake for 15 minutes.
Tips:1. The water absorption is different for different flour brands. It is best to reserve a small part of the water and add it according to the state of the dough.
2. Fresh yeast is used in the recipe, which is 3 grams when converted into dry yeast.
3. Nuts can be replaced with ones you like.
4. The oven has different tempers, so the baking time and temperature are for reference only.
