Whole Wheat Yam Nut Soft European Bun
by Misty soul
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Peel the yam after steaming.
2. Crush into yam mud.
3. Heat the milk to warm, add brown sugar, melt and let cool for later use.
4. All ingredients except butter and nuts are put into the bread bucket.
5. The bread machine kneads the dough. After a kneading process is completed, the dough can be inspected, and the thick film can be pulled out.
6. Add the softened butter.
7. Continue a kneading process, check the dough after the end, you can pull out the film.
8. After finishing the dough, put it back into the bread bucket for basic fermentation.
9. The fermented dough becomes 1.5-2 times its original size.
10. The dough is removed and exhausted.
11. Divide equally into four portions, knead round, cover with plastic wrap and relax for 15 minutes.
12. Take the loose dough and roll it into an oval shape.
13. Turn it over and thin the bottom edge.
14. Put an appropriate amount of raisins and ripe walnuts that have been soaked and drained.
15. Roll up from top to bottom.
16. Pinch your mouth tightly.
17. Close the mouth down and arrange into the baking tray.
18. Put it in a warm and moist place for the final fermentation. This is the finished dough.
19. Sift the flour.
20. Use a sharp blade to draw the shape you like.
21. Put it into the lower and middle level of the preheated 180 degree oven, and bake for 30 minutes.
22. Toasted bread.
23. Let it cool on the grill.
24. Slice and eat.
25. Finished product.
