1. Put the main dough materials except butter into the mixing tank of the cook machine in the order of the bottom liquid, the middle flour and the upper dry yeast
2. Start the chef's machine to knead the dough, and when the dough is smooth and tough, add butter softened at room temperature
3. Continue to knead to the expansion stage where the film can be pulled out
4. The kneaded dough is rounded, put in a clean basin, covered with plastic wrap, and subjected to basic fermentation for 1 hour. The recommended fermentation temperature is 28 degrees.
5. When the dough is fermented to 2-2.5 times the original size, the basic fermentation is completed
6. Put the fermented dough on the kneading mat and press to exhaust
7. Divide the dough into 7 equal parts (the photo was taken in 8 parts, and later changed to 7 parts, forgot to take pictures)
8. Round the divided dough into a 6-inch hollow mold
9. Knead all the other doughs, put them into molds in turn, cover them with plastic wrap, and place them in a warm place for final fermentation
10. When the dough rises until the mold is about eighth full, brush the surface with a layer of egg liquid and sprinkle with crushed nuts as you like
11. Put the mold in the middle layer of the preheated oven, and bake it at 180 degrees for about 20 minutes. Pay attention to cover with tin foil in the middle.
12. Bake it out and let cool
13. Sprinkle with powdered sugar
14. The coffee has a strong aroma, I really want to take a bite
15. Here are some finished pictures
16. Finished picture
17. Finished picture
18. Finished picture
19. Finished picture
Tips:1. When the dough is shaped into the mold, it is best to round it as much as possible, and the surface is smooth and not wrinkled;
2. I use the 6-inch non-stick hollow mold of Xuechu. If your mold is not a non-stick mold, it is best to apply oil and powder to the mold first to facilitate demoulding;
3. Chopped nuts can be selected according to personal preference, which can be walnut chopped, peanut chopped, pecan chopped or almond slices, etc.;
4. Pay attention to the coloring of the bread during the baking process, and cover it with tin foil in time.
