1. First chop the walnuts, either cooked walnuts or raw walnuts can be used
2. Then chop the rye flakes into small pieces, and set aside with the chopped walnuts for later use
3. Add dry yeast to warm water, let the yeast dissolve in the water, and let stand for a few minutes
4. Then add an egg, 25g whipped cream, 40g sugar, a little vanilla extract and 3g salt
5. Stir well
6. Pour in high-gluten flour
7. After kneading into a dough, add softened butter and continue kneading
8. Finally, the kneaded dough can produce a thick hand mask.
9. Take a little dough out and put it aside, then pour the chopped walnuts and rye flakes into it
10. After kneading the dough with walnuts and rye flakes, start with the small dough
11. Fermentation is complete
12. After venting the large dough, make it into an oblong shape with two ends not too sharp, and put it into a toast mold
13. After venting the small dough, roll it into a dough similar to the big dough
14. Roll the dough with a mesh knife
15. Gently brush a layer of water on the surface of the large dough, stick the net-like dough on it, and perform secondary fermentation
16. After the fermentation is completed, put it into the oven, 180 degrees, 35min
17. Finished product~
