Walnut Soft European Bun

Walnut Soft European Bun

1. The ingredients are weighed separately, and a round fermentation basket (180*90mm) is reserved for use.

2. Add salt to the flour, melt the yeast powder with a small amount of milk, then pour in the remaining milk.

3. Pour in the chopped walnuts slightly and several times.

4. Make a smooth dough, cover it with plastic wrap and place it in a warm place to start fermentation.

5. The dough rises to twice its size.

6. Sprinkle a layer of dry flour evenly on the round fermentation basket, and place the fermented dough on the mat to vent and knead.

7. Put it into the fermentation basket with its mouth up, and cover it to prevent it from drying out.

8. Fermented again 1.5 times larger.

9. Spread a non-stick tarp on the baking tray, cover it over the fermentation basket and turn it over to remove the fermentation basket.

10. Use a sharp knife to cut out a windmill-like blade.

11. Preheat the oven in advance: the upper 185 degrees, the lower 175 degrees, put the middle and lower layers and bake for 35 minutes.

12. The walnut soft European buns with strong wheat aroma are out, and the European buns can be sliced and enjoyed after being aired on the net.

13. Finished picture.

14. Soft and grainy, the taste is very rich.

15. Nutritional and healthy.

16. Finished picture.

Tips:

1. The recipe is for a Sanneng round fermentation basket (180*90mm). The temperature of each oven is different, please adjust the temperature appropriately. You can reserve 15 grams of pure milk and add it as appropriate depending on the water absorption state of the dough.
2. Walnuts should not be too big to avoid getting into the dough.
3. Sanneng non-stick tarpaulin can avoid adhesion. If you are not sure whether it is a non-stick tarp, spread the tarpaulin in advance to avoid affecting the appearance of the finished product.