Nut Buns
1.
Preparation materials: Jinshan Japanese-style toast powder, butter, milk, salt, pumpkin seeds, raisins, sugar, whole wheat flour, high-sugar-tolerant yeast powder
2.
Mix milk and high-sugar-tolerant yeast powder for a few minutes, and then knead it with toast powder of medium type dough to form a dough.
3.
Leave the dough in the refrigerator to ferment for about 10 hours
4.
Put the sugar, whole wheat flour, water and toast powder in the main dough into the bread machine together with the medium dough
5.
When the dough is stirred into a dough, add salt and continue to stir
6.
When the dough becomes very smooth, add butter and continue to stir
7.
When the dough can be pulled out of the film, arrange it into a circle and put it in a pot for fermentation
8.
Fermented dough, expanded to twice its size
9.
Move the dough to the panel, knead out the air and divide it into 9 small doughs, cover with plastic wrap and wake up for 5 minutes
10.
Wipe the raisins with a wet paper towel, cut into small cubes and mix with pumpkin seeds, and the pumpkin seeds should be cooked in advance
11.
Take out a dough, roll it into an oval shape, and roll out the lower side thinly
12.
Spread the nuts evenly on the dough and press
13.
Then roll it up from the top, seal tightly, arrange it into an olive shape, and make the other dough in turn
14.
Put the bread dough in the baking tray, put it in the oven for fermentation function, add a bowl of hot water for fermentation
15.
When the small dough is fermented to 1.5 times larger, take it out and spray a layer of water with a watering can and sprinkle with black sesame seeds. If you don't want the surface decoration, you can go directly into the preheated oven. Preheat the oven to 170 and lower the heat to 165. After preheating, put the baking tray into the oven and bake for 13 minutes. The bread surface is golden brown and ready to be eaten after cooling.
16.
Delicious and nutritious nut bread is out
17.
Come, let's taste it together
Tips:
The adjustment of the oven temperature depends on the setting of your own oven. There is no need to add whole wheat flour, or add the same amount of low flour. The amount of water and milk added also depends on the water absorption of the flour used. Each time you add it, you should add a small amount of it several times. I use Jinshan Japanese Toast Flour. If you don’t have this kind of flour, you can replace it with other high-gluten flour. The mold is an 11-inch non-stick square baking pan from Xuechu. I spread grease paper on the baking pan. The decoration on the surface of the last step can also be omitted, or you can sprinkle some coconut paste, it will be very fragrant.
