1. Put all the ingredients in the main ingredients (except butter and salt) into the bowl of the chef's machine.
2. About 10 minutes or so, add salt and softened butter, and continue to knead.
3. Until you knead out a tough hand mask.
4. Pour in the nuts, just knead a few times in the first gear of the cook machine (mix the nuts in the dough, and the time should not be long)
5. Cover the kneaded dough with plastic wrap for a shot.
6. For about 40 minutes, use your fingers to stick flour and poke a hole in the middle of the dough. It will be cured without shrinking or collapsing.
7. After the dough is taken out, divide it into 3 parts, knead the round lid and relax the fresh-keeping film for 15 minutes.
8. Take a portion of the dough and roll it into a beef tongue shape.
9. Roll into a long strip, pinch the seams tightly.
10. After the roll is finished, put it in the Yangchen 12-inch shallow baking pan and put it in the oven for two times.
11. For about 50 minutes, stick the flour with your fingers and press gently on the dough, and it will bounce back slowly.
12. Sprinkle a layer of high-gluten flour and use a razor blade to make a few strokes on the dough.
13. Adjust the upper and lower tubes of the Changdi Colorful CRTF32WBL oven to 200 degrees and preheat for 10 minutes, put them in the middle layer and bake at 200 degrees for 10 minutes, and turn to 180 degrees for 15 minutes.
Tips:1. The water absorption is different for different flour brands, and the water volume is adjusted according to the state of the dough.
2. Fresh yeast is used in the recipe, which is 3 grams when converted into dry yeast.
3. Nuts can be replaced with ones you like.
4. The oven has different tempers, so the baking time and temperature are for reference only.
