1. All the bread ingredients except butter are put into the bread machine (in the order of liquid first, sugar and salt diagonally), dig a hole in the middle of the flour, pour in the yeast powder, and start the dough mixing process.
2. Knead for about 15 minutes to form the dough, add butter and continue to knead the dough for 20 minutes to the expansion stage, and you can pull out the film.
3. Put the dough in the bread machine and cover it with plastic wrap for fermentation.
4. Heat the walnuts in the microwave for 2 to 3 minutes until cooked. You can also bake them in an oven at 150 degrees for about 5 minutes. Let cool and break into small pieces.
5. Add the granulated sugar and water needed for the caramelized walnuts to the pot, turn on a low heat, and stir until large bubbles are formed.
6. Add the chopped walnuts, adjust the medium and low heat appropriately, and continue to stir.
7. Turn off the fire when you see the caramel color.
8. When the dough is doubled, dip your fingers in flour and poke holes so that it does not collapse or rebound.
9. Take out the dough and let it ventilate, divide it into three evenly, and let it round and relax for 15 minutes.
10. Take a loose dough and roll out a rectangular dough sheet.
11. Spread black currants and chopped caramelized walnuts.
12. Roll up from top to bottom and close the opening.
13. Put it in the oven for secondary heating. Put a bowl of warm water on the bottom of the oven to maintain humidity. The secondary fermentation temperature is about 38 degrees and the humidity is 85%.
14. Take it out when it is twice as big, and stick the cereal with water.
15. Put it into the middle layer of the preheated oven and bake for about 20 minutes at 175 degrees.
16. Finished picture.
17. Finished picture.
Tips:1. Different brands of flour have different water absorption, so the amount of liquid is increased or decreased according to the actual degree of dryness and wetness.
2. Don't fry the caramel color on the caramel walnut.
3. Please adjust the specific baking temperature and time according to the respective oven conditions. After the surface of the bread is colored, you can cover it with tin foil to prevent the color from baking.
