1. First pour milk, eggs, rock sugar powder, honey into the bread bucket
2. Flour and yeast powder are then added
3. Stir briefly until the dough becomes a large piece, then add walnut oil. Don't add walnut oil at the beginning, the post-oil method will make the dough more stretchable when kneaded
4. After a kneading process is over, knead the dough to the expansion stage, and then pull out the film
5. Cover the top of the bucket with a wet cloth, moisturizing and fermenting to about 2 times the size. The dough is a bit full, and the surface is a bit stained on the cloth.
6. Divide the dough into 6 doses, cover with plastic wrap and ferment for a second time for about half an hour, let the dough swell to about 2 times the size
7. Preheat the waffle mold on both sides for about 1 minute, and then brush with vegetable oil. It’s just that you need to brush the oil first, then you don’t need it
8. Put two dough
9. Press the mold tightly, and bake on both sides for about 2 minutes on both sides. Keep turning over during the baking process to prevent burning
10. Both sides are colored, basically it is baked in 4 minutes
11. It can also be eaten with yogurt and fruit, which is also very good
Tips:Be sure to remember the second fermentation, that is, the second fermentation after shaping is done, otherwise it will affect the taste
