Walnut Shredded Bread
1.
Mix the high-gluten flour, yeast and water evenly, put it in the refrigerator and ferment for more than 17 hours.
2.
The dough that has been fermented for 17 hours is torn apart and the inside is densely honeycombed.
3.
Tear the medium type dough into small pieces and mix with the main dough materials except butter to form a smooth dough
4.
Add butter, continue to knead the dough until the glove film is formed, cover with plastic wrap and leave to ferment in a warm place
5.
Fermented to 2-2.5 times the original size.
6.
Melt 20 grams of butter, add 20 grams of condensed milk, and mix well to form a condensed milk butter sauce.
7.
The fermented dough is taken out and placed on the chopping board, pressed to exhaust, and rolled into a rectangular dough sheet for 10 minutes.
8.
Spread condensed milk butter sauce on the dough. (Leave a little to brush the surface)
9.
Cut into long and narrow dough pieces, I divided them into 6 pieces (which can be handled flexibly)
10.
Stack the long noodles and cut them into small pieces
11.
Brush a layer of melted butter around the cake mold, then put the small noodles into the mold, and put it in the oven for second fermentation
12.
The dough after the second fermentation is already full.
13.
Brush the top with condensed milk butter sauce, sprinkle with a layer of cooked walnuts, put it in the preheated oven, heat up and down at 170 degrees, for the middle and lower layers, for 30 minutes.
14.
Toasted bread, sift appropriate amount of powdered sugar to decorate.
15.
Let’s eat the bread after it’s cool, the torn bread is not photographed
Tips:
The bread made by the Chinese method is cooled and sealed in a fresh-keeping bag, which can be stored for several days.
