Longan Walnut Germ Buns
1.
Mix all the ingredients, except salt and yeast, and put them in the refrigerator and let stand for 30 minutes
2.
After taking out the dough, warm up to 17.2 degrees, add salt and yeast separately, and knead smoothly
3.
Add butter and knead until complete
4.
The temperature of the kneaded dough is 26 degrees, and the first fermentation
5.
After the dough is fermented for 20 minutes, fold it 3 times, and then turn it up and down by 90 degrees to continue fermentation.
6.
The first fermented dough is flattened with flour with palm root
7.
Longan meat is soaked in 30 grams of fermented water and drained
8.
Put longan meat and walnuts in the dough one by one, roll up the dough, and put it on the baking tray. Put it in the oven for the second fermentation
9.
Sift the flour and cut the bag
10.
Select the steam function for 2 minutes
11.
Bake up and down at 240 degrees Celsius for 5 minutes
12.
Bake up and down at 180 degrees Celsius for 20 minutes, open the door in the middle to deflate once to keep the bread skin dry
13.
Slicing after heating
Tips:
The water absorption of each type of flour is very different, so the amount of liquid is controlled by yourself, you can add or reduce 15g-20g
