1. Chop walnuts, soak raisins in water (or rum) until soft and drain the water for later use
2. Use post-oil method to knead the dough to the expansion stage and leave it in a warm place to ferment
3. The dough is fermented to 2.5 times its size
4. Divide the fermented dough into 6 equal pieces of small dough. After rounding, cover with plastic wrap to relax, and relax until you press the dough with your fingers. The dents do not spring back, which means the relaxation is complete
5. Take 1 part of the loose dough and press it with the palm of your hand. Use a rolling pin to roll it into a small round piece with a thickness in the middle and a little thin around the edges
6. After turning it over, with the mouth facing upwards, pack an appropriate amount of chopped walnuts and raisins, and slowly squeeze the mouth towards the middle.
7. Put the dough on the table with the mouth down, and gently roll it into a thick and uniform rectangle with a rolling pin
8. Fold the rolled dough from one end to the middle
9. Fold the other end in the middle to make a pillow shape
10. Spray some water on the surface of the folded dough (or put it on a clean damp cloth and roll it to moisten it), and evenly coat the germ powder
11. Place the dough on a baking sheet lined with parchment paper, with the mouth facing down
12. Put the dough in the oven, turn on the fermentation function, and ferment to 2 times the size
13. Use a utility knife to quickly cut 2 oblique cutting edges on the fermented dough
14. Preheat the oven to 190 degrees on the upper heat and 180 degrees on the lower heat, put the baking tray in the oven and bake
15. Bake until the surface of the dough is beautifully golden, it takes about 20 minutes
16. If instant yeast is not used, the weight of the fermented seeds needs to be increased to 111 grams, the basic fermentation time will be extended, and the final fermentation time will also be extended.
17. When filling the stuffing and rolling out with a rolling pin, the force should be moderate, pay attention to the crushed walnuts to break the dough.
18. When cutting the blade, use a sharp blade. The blade I used this time is not sharp enough, so the cut is not beautiful enough
19. Due to the different temperature and humidity in different regions, the fermentation time will be different. It should be judged according to the actual situation. Insert your fingers into the dough without retracting, and the surface fermentation is completed.
20. When it’s slack in the middle, it takes longer than that made with instant yeast. Be patient.
