1. Medium seed: 195 grams of high powder, 115 grams of water, 3 grams of yeast, and all the ingredients are mixed. After kneading until there is no dry powder, cover with plastic wrap and store in the refrigerator for more than 17 hours
2. Put all the ingredients in the main dough material except the butter into the dough mixing tank. Tear the middle kind of dough into small pieces, knead together until the film is formed, add butter and continue to knead until it is fully expanded, and finally add chopped nuts and mix well Can
3. Out of the film
4. Then cover it with plastic wrap and place it in a 30-degree environment for 30 minutes, then it can be operated.
5. Use a rolling pin to exhaust the dough, divide it into three parts, cover with moisturizing gauze, and relax for 15 minutes
6. Start shaping: roll the dough into a rectangle, and then as shown in the figure
7. Fold the two sides of the dough to the middle
8. Try to be neat and then roll up from top to bottom
9. Put in the toast box
10. Fermentation before baking (secondary fermentation) Put the toast box in the oven, open the account fermentation function, and put a cup of boiling water for about 45 minutes. When the toast box is 9 minutes full, press the dough lightly. It is very flexible and effective. Rebound quickly
11. Baking: brush with egg wash, heat 170 degrees, lower heat 210 degrees, lower layer, about 40 minutes
12. Whole Wheat Nut Toast
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