1. First, we preheat the oven to 150 degrees, put the peeled walnuts in the preheated oven and bake for about 8 minutes.
2. After cooling, break the walnuts into small particles for later use.
3. Next, we started to make the dough and pour milk in the basin. I used this dark beer, but the brand was actually arbitrary.
4. Put all the ingredients except high-gluten flour and walnuts into the basin.
5. Then use a spatula to stir the liquid and let it stand for one minute to melt the yeast slightly.
6. Then pour in the high-gluten flour.
7. Stir with a spatula until the dry powder is no longer visible.
8. Cover with plastic wrap and ferment for 120 minutes at room temperature (about 26 degrees).
9. Ferment to double the volume.
10. Add chopped walnuts and raisins.
11. Continue to stir evenly with the help of a spatula.
12. Cover with plastic wrap and continue to ferment at room temperature (about 26 degrees) for about 60 minutes.
13. Continue to rise until the dough is twice as large.
14. After the fermentation is complete, take it out and pat to exhaust.
15. Divide the dough into two equal parts.
16. Sprinkle powder in the rattan basket to prevent sticking.
17. One of them is shaped like an olive.
18. Put it into a rectangular rattan basket.
19. The other one is arranged into a circle.
20. Put it into a round rattan basket.
21. Put it in the daogrs steamer, set the temperature to 35 degrees, and ferment for 30 minutes.
22. Take it out of the rattan basket when the time is up.
23. Unpacking.
24. Preheat the oven, select tender bake, set 200 degrees, after the oven is preheated in place, put the bread in and bake for 20 minutes.
25. Turn and bake for another 10 minutes.
26. The dark beer walnut bag with a hard shell is coming out~
27. The cut noodles are also very cute~
Tips:The nuts can be changed according to your preference.
This recipe is provided by the special gourmet [Man Xiaoman] and has been authorized to use.
