Whole Wheat Walnut Buns-soft European Buns with Healthy Ingredients
1.
Except for dried fruits and nuts, mix the ingredients except oil and yeast and let stand for 30 minutes or more. Kneading dough in the bread machine for about 10 minutes.
2.
Add yeast and oil and mix for 15 minutes.
3.
Weigh all kinds of fruits, walnut kernels and almonds should be roasted in advance.
4.
Add the fruit and mix the noodles for another 5 minutes.
5.
Put it in a warm place and cover it with plastic wrap or a damp cloth to ferment.
6.
Send to 2 times the size.
7.
Take out and divide into two.
8.
Each piece is patted with large bubbles and then folded in three, letting go for 15 minutes.
9.
Pat the loosened dough into a rectangular shape.
10.
Fold the two corners on one side inward.
11.
Fold the middle corner inward again.
12.
Do the same on the other side, then fold it in half into an olive shape and press tightly on the seal.
13.
Drain into the baking tray with the seal facing down. For the second fermentation, put a bowl of hot water in the oven with the fermentation stall.
14.
Send to twice the size.
15.
Spray water on the surface, sieve powder and cut the bag.
16.
Bake at 220 degrees for about 20 minutes. The specific temperature and time are adjusted according to my own oven. I bake at 200 degrees for 15 minutes and then turn to 220 degrees for 5 minutes.
Tips:
There is no salad oil available for olive oil.
The types of dried fruits and nuts can be adjusted by yourself.
