1. Put the butter in the pot, add hot water and cook until it melts and boils
2. Stir until there are no particles and knead into a dough. After cooling, wrap in plastic wrap and refrigerate for 20 hours.
3. Stir until there are no particles and knead into a dough. After cooling, wrap it with plastic wrap and refrigerate for 20 hours.
4. Put all the ingredients of the main dough except walnuts into the bucket of the bread machine. After the hot seed dough is warmed up, it will be torn into small pieces and put into the bucket together with the main dough materials.
5. Start the bread machine and knead to the fully expanded stage
6. Add cooked walnuts and knead until combined
7. Move the dough to the basin, cover with plastic wrap, and ferment at room temperature
8. The dough is obviously bigger and 2 times bigger
9. After the fermented dough is taken out and exhausted, it is divided into three equal parts, covered with plastic wrap, and relaxed for 15 minutes (my daughter wants to eat small bread, so I divided one)
10. The loose dough is rolled twice by pressing and exhausting the air
11. Put it into the toast box and cover with plastic wrap to ferment at room temperature until it is 8 minutes full, brush with whole egg liquid
12. Bake for 35-40 minutes after preheating the oven at 180°, and cover with tin foil after 20 minutes to prevent excessive coloring
13. After baking, you can apply a layer of butter on the surface, let it cool, and keep it sealed.
