Jujube Walnut Soft European
1.
If you have time for Polish planting, it’s best to mix all the ingredients one night in advance and put them in the refrigerator overnight. The next day will be just right.
2.
Remove the pits of the red dates and soak them in water for a while to make them softer
3.
You must drain the soft red dates. When they are almost soaked, use a basket to drain the water, and then take the kitchen paper to absorb the water.
4.
All the ingredients [except butter] are thrown into the cook machine, including the Polish kind. Please note that the water absorption of each type of flour is different, so don’t pour the liquid all at once, otherwise it will be weird if it is not done well. If you don’t know how to form a ball slowly, just turn to 2-3 gears. In the summer, the liquid must be frozen in the refrigerator.
5.
The walnut oven is usually baked at 180 degrees for 10 minutes. You can set it according to the situation of your own oven and let it cool for use.
6.
If you think it’s too big, you can cut it into smaller pieces with scissors
7.
Beat the dough until it is smooth and gently pull it into a slightly thicker film. The holes are jagged and you can add butter. [Butter is best taken out in advance to soften at room temperature, otherwise it will increase the noodle making time. For novices, the dough is very good. It's easy to beat] After adding butter, you can't beat it too fast at the beginning, and it can be faster after it is completely absorbed
8.
Huh, complete stage
9.
Cut a small piece with scissors and unfold it gently with your hands to create a perfect transparent glove film.
10.
Take out the dough and add the red dates soaked earlier
11.
And walnuts
12.
Use a spatula to cut repeatedly, and then mix well by hand.
13.
After finishing the dough, at the beginning, if there is no fermentation tank, you can turn on the fermentation function of the oven. Remember to put a bowl of warm water to ensure the humidity. I am a fermentation tank. This will save a lot of trouble. The temperature is 28 and the humidity is 75%. About forty minutes
14.
The fermented dough is evenly divided into four parts, rounded, covered with plastic wrap and relaxed for about 20 minutes
15.
Take a dough out, arch the back of your hand, pat it flat, stand it up, and roll it up from top to bottom.
16.
Shaped look
17.
You can also make a round and start the second round. I have a fermentation tank of 35 degrees, a humidity of 75%, and the time is about 40 minutes to an hour. You can basically double the size according to the actual situation.
18.
After the fermentation is complete, spray a little water on the surface, sprinkle high powder, and cut more of the basically round cross shape
19.
The olive-shaped ones come according to your own preferences. I also come with the mood. Haha. Preheat the oven 195 degrees in advance.
20.
Put the cut bread into the preheated oven, and bake it in an ordinary oven at 190 degrees for about 20 minutes. Mine is a wind oven, which is different.
21.
It’s done. I want to say that the time and temperature are not absolute.
22.
Which shape do you prefer?
23.
This is freshly baked, I just tore it open with my hands, it’s too soft, I can’t help eating half of it and this half for taking pictures
24.
This is a delicious, nutritious bread
25.
With a vegetable salad
26.
The self-made fermented rice is used to boil fermented egg soup, and it tastes good when it is iced
27.
If you do a lot of it at once, just slice it all and put it in the freezer. When you eat it, take it out and re-bake it. Don’t keep it in the refrigerator
28.
Later, I gradually realized that hard work is actually a state of life, and it is not to surpass others, but to give myself an explanation. Become what you like and live the life you want, so that you can live up to this journey through the world.
Tips:
Those who like food can follow my food v: yuner6421, and share some food dynamics every day. If you don’t understand, you can directly send a private message. If you have food, you can communicate.
