1. Preparations: ① Bake the pecans in the oven at 150 degrees for 10 minutes in advance, and let them fragrant. Let cool: ② Soak the longan meat in warm water in advance until soft and dry the water; put all the ingredients (including butter) except yeast and 5 grams of water Into the bread bucket
2. Start the "kneading" program and knead into a uniform dough (10 minutes), wrap the bread bucket with plastic wrap and put it in the refrigerator for one hour;
3. Yeast + 5g water mix until the yeast melts;
4. Take out the refrigerated dough and spread it with melted yeast;
5. Start the "kneading" program, knead until you can pull up a large piece of film (about 15 minutes);
6. Cover with plastic wrap and ferment to double size;
7. Press to exhaust, divide into two parts, cover with plastic wrap and relax for 15 minutes;
8. Roll out into a rectangular shape, thin the bottom, and add appropriate amount of longan meat and pecans;
9. Rolled into a cylindrical shape from top to bottom, with the mouth tightly pinched down;
10. Make two of them one by one, and put them in a baking tray lined with greased paper;
11. Put in the oven (put a bowl of hot water) to ferment to double the size;
12. Sift the high-gluten flour on the surface and cut with a blade;
13. Put it in the middle and lower layer of the oven preheated at 200 degrees, about 20 minutes (time adjust by yourself);
14. Finished picture
15. Finished picture
16. Finished picture
17. Finished picture
Tips:1. The water absorption of different flours is different, adjust the amount of water according to the properties of your own flour (this amount is a little bit wetter for the dough);
2. When kneading the dough for the first time, cut the butter into small pieces together, don't need to knead for too long, just knead evenly;
3. You can use the direct method to knead the noodles, and you don't need to knead out the glove film when making soft oatmeal;
4. Old yogurt is thick yogurt;
