1. Peel the dried longan, peel the walnuts, and break into small pieces of walnut kernels.
2. Mix walnut kernels and dried longan, add rum and soak for more than half an hour.
3. After soaking, remove the longan and walnuts, and save the soaked liquid for bread making.
4. Pour the bread ingredients except butter into the cook machine.
5. Take the post-oil method to knead out the film.
6. Add the soaked longan and walnuts and knead well on low speed.
7. The kneaded dough is shaped and subjected to basic fermentation for 1 hour.
8. Fermented to 2 times the size.
9. After the fermented dough is vented, divide it into four equal parts and let it stand for 20 minutes.
10. After the proofed dough is ventilated, it is formed into a circle again, and it is fermented for a second time in an environment with a temperature of 35°C and a humidity of 80% for 50 minutes. Put it in a preheated oven and bake at 200°C for 25 minutes. If there is a steamer, you can spray with steam once.
Tips:1. Different flours have different water absorption. The amount of water in the formula can be adjusted according to the flour you use.
2. If you can't spray steam, you can ignore this step.
