Medium Variety Walnut Peanut Bread

Name: Medium Variety Walnut Peanut Bread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 260g All-purpose flour; 80g Walnut peanut flour; 14g Sunflower oil; 1g salt; 30g Sugar; 40g Plain Water; 1g yeast; 50g Fresh milk; 1 piece egg

by Xiancao'er

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

I seldom use the Chinese method to make bread, perhaps because it takes too long, which is really not suitable for me. But having said that, the bread made by the Chinese method is really delicious, and I only hate that I make too little. The bread is made with walnut and sesame powder. I really like the texture and taste.

Ingredients

Medium Variety Walnut Peanut Bread

1. Add 50 grams of flour to 1 gram of yeast and 1 gram of sugar, mix well with 40 grams of water, and ferment for 10 hours to form a honeycomb shape and the dough can be pulled out. Stir to form a dough for later use.

2. Put the remaining flour in a cooking bowl, add eggs, sugar, salt, and sunflower oil.

3. Add the medium type dough and mix with fresh milk.

4. Mix into a ball.

5. Knead it thoroughly by hand to pull out the film.

6. Put it in a fresh-keeping box and keep it in the refrigerator to ferment for 24 hours.

7. Take out the dough and ventilate, divide into four portions, and relax for 15 minutes.

8. Walnut sesame powder is added with sugar and stirred with boiling water to form a thick paste as filling.

9. Put the walnut sesame filling in the dough.

10. Wrap the fillings.

11. Put it into the baking tray with its mouth down.

12. Cut out eight holes evenly.

13. Ferment to 2 times the size, brush with egg liquid.

14. Dip with black sesame seeds.

15. Preheat the oven, put it into the baking tray, fire up and down 180 degrees, lower the level, and bake for 18 minutes.

Tips:
1. The dough needs to be fermented to a honeycomb shape and long silk can be drawn out.
2. The temperature of making this bread is a bit high, except that 1 gram of yeast is used in the middle seed, no other yeast is added.
3. Because I don't have time to finish it all at once, I use the refrigerator to refrigerate and ferment.
4. The baking time and temperature are determined according to the performance of the oven.