1. Dried figs and walnut kernels are cut into small pieces for later use; Soup preparation: 40g high powder + 200g cold water, stir evenly, put in a small pot, turn on a small fire, keep stirring, heat to 65℃ and leave the fire (stir almost until lines appear) , Cover with plastic wrap, let cool and refrigerate for later use
2. Put all the ingredients of the dough into the mixing bowl, and mix to the completion stage where a large piece of solid film can be pulled out
3. The basic fermentation is carried out in a warm and humid place to double the size, and the fingers dipped in powder are inserted into the dough pits without rebounding. Take out the dough and gently press it with your hands or use a rolling pin to exhaust air
4. Divide the dough into 4 equal parts, cover with plastic wrap and relax for about 15 minutes after rounding; take a piece of the loosened dough, roll it out into a rectangle, and brush with butter that melts at room temperature
5. Sprinkle with dried figs and walnuts cut into small pieces, press lightly with your hands and roll up from one end of the dough. After pinching and closing the mouth, roll it a few times to make the dough as thick and uniform as possible, and then use a dough cutter to cut into several equal parts.
6. After completing all 4 pieces of dough in sequence, put the cut 24 pieces into the pre-greased baking pan, cover with plastic wrap, and carry out the second fermentation to double the size (basically, it can reach the full mold state)
7. Put it into the preheated 175-180 degree oven, the middle layer, the baking time is about 20-22 minutes. After the bread is out of the oven, when the bread is not very hot to the touch, unmould quickly. Putting it in the baking tray for too long will make the bottom of the bread wet.
