1. Mix the ingredients except butter and walnuts together, stir well, refrigerate for 30 minutes;
2. Roll out the cooked walnuts and crush them finely;
3. Take out the dough and knead until the surface is smooth, and a thicker film can be pulled out;
4. Add butter and knead to the expansion stage;
5. Add 30 grams of walnuts, knead it and leave it in a warm place for fermentation. After the dough has grown twice as large, the fermentation is over;
6. Exhaust the dough and divide it into 5 small doughs of even size, round and relax for 15 minutes;
7. Roll the loosened dough into a round shape, turn it over and thin the bottom edge, roll it into an olive shape from top to bottom, brush with a layer of water and then dip the walnut kernel;
8. Arrange the dough on the baking tray, put it in the steaming oven, select the fermentation function, and carry out the final fermentation;
9. After the final fermentation is over, cut a slit in the middle of the dough with a blade;
10. Put it in the lower layer of the oven preheated to 180 degrees, and the pure roasting function will be used for 25 minutes;
11. Let cool immediately after baking.
Tips:1. Seize the time for the second fermentation. If the fermentation is excessive, the dough will collapse after cutting;
2. If you like butter with a stronger taste, you can squeeze in the butter when cutting the bag;
3. Bake the walnuts at 150°C for about 8 minutes, and let them cool before use.
