1. First, make the soup dough, mix the instant oatmeal and water.
2. Boil and stir into a dough over a low fire. Cover with plastic wrap and let cool. Refrigerate for 1 hour and set aside.
3.
Mix high-gluten flour, fine sugar, brown sugar, salt, yeast, milk powder, and water to form a dough, then add the oatmeal soup dough and knead it into a slightly smooth dough.
3 Add butter and continue to knead the dough until the expansion stage can pull out the film.
4. Add chopped walnuts and knead well.
5. Put the dough in a container and cover with plastic wrap, and carry out basic fermentation.
6. Prove to the dough 2.5 times the size.
7. Vent the fermented dough, round it, cover with plastic wrap and relax for 15 minutes.
8. Then roll it into a rectangle.
9. Turn it over and roll it into a cylindrical shape.
10. Put it face up in a toast mold, cover with plastic wrap, and carry out the final fermentation.
11. Mix the walnuts and coarse granulated sugar evenly and set aside. When the dough rises to 9 minutes full of the mold, the surface is brushed with egg liquid.
12.
Sprinkle with a mixture of walnuts and coarse sugar to roast.
Baking: (Time and temperature are for reference only, please adjust with your own oven temper)
Preheat the oven in advance at 155 degrees for 35 minutes. After coloring, you can cover with tin foil to prevent the surface from baking. The mold will be released immediately after the oven is out.
