Leaf Walnut Bun

Leaf Walnut Bun

1. 180 grams of high-gluten flour, 40 grams of whole wheat flour, 3 grams of yeast, 85 grams of milk, 30 grams of whole egg liquid, 30 grams of whipped cream, 10 grams of sugar, 1g of salt, 18 grams of butter (add butter after the flour becomes a dough).

2. Hezhi can pull out a thinner film, and the edges of the holes are smooth.

3. Save to 1.5 times the size.

4. Roll out the dough, divide it into six equal parts, cover with plastic wrap and let it relax for about ten minutes.

5. Take a dough and roll it into a 10 cm round slice, turn it over, put in an appropriate amount of walnuts and black currants.

6. The harvest is a triangle, pinched in the middle.

7. First pinch the two lower corners, leave a gap on the top, and squeeze out the excess gas.

8. Turn the sides, the light side up, and arrange them on the baking tray at intervals.

9. Preheat the oven to 40°, and place a plate of warm water about 36°C or 7°C in the lower layer. Place the dough on the upper grill and wait for fermentation.

10. After the fermentation is complete, use a sieve to hold a small amount of high-flour or low-flour. Flick the edge of the sieve with your hands to make the dough covered with flour.

11. Use a cutter to cut out the pattern you like.

12. The oven is preheated, and the upper and lower fire is 174°. The lower and middle level of the oven. Bake for 15 minutes. Then switch to the middle and bake for five minutes.

13. It's out! The smell of wheat in the room, I really want to eat it😄😄😄

14. Pinch the back firmly.

15. Picture taken the next day.

Tips:

The cream I used was left over from making the cake two days ago, which is the whipped cream. So I added some water later, about 6, 7g. There is no whipped cream replaced by milk or water. Those who like sweetness can increase the amount of sugar.