Low sugar walnuts, super soft
By VicentaLakin
PEOPLE HAVE BEEN CALLING FOR LOW SUGAR RECENTLY, SO I HAVE TO FOLLOW THE WIND. THE WALNUT COCOA BEANS THAT WE'RE LOOKING AT HERE ARE A LOT OF FUN. CREAMED WALNUTS, SWEET COCOA BEANS, WITH THE SOFTNESS OF THE CHINESE AND THE Q BULLETS OF THE SOUP, HAVE A VERY RICH SENSE OF BREAD. IT'S DEFINITELY A SIX-STAR SUPER ENJOY。
Recipe Recommendations
- high-gluten flour 50g
- yeast 1g
- water 100g
- milk 60g
- cocoa beans 40g
- walnut 70g
- salt 2g
- butter 20g
- sugar 2g
- sweetening
- baking
- an hour
- ordinary
Steps for Low sugar walnuts, super soft
1
The Polish fermentation was completed one night in advance, in a way that the Polish fermentation material was evenly mixed, covered with a skin-covered film or placed in a preservation box for a night。
2
The soup is prepared one night in advance, the soup material is evenly mixed, then the fire boils to a transparent paste and cools it for one night。
3
All materials in the main noodles except walnuts and cocoa beans are thrown into the toasters or can be rubbed with rear oil。
4
Scratch out the beautiful membrane. Hand rubs can be used if the bread machine does not have a strong and easily broken membrane。
5
Take the mixer out of the van and put it in there for a round, twice as big
6
Take out the exhaust, and lay the walnuts and the cocoa beans evenly on them
7
From a distance from your own part of the pasta
8
Collapse at both ends, then roll round, and try to roll the noodles to the point where they can。
9
The dough fermented to 1.5 times the size, and then sifted a little flour and cut off the line you like
10
It's 175°C hot on the oven and then it's baked for 25 minutes, and it's ready. It's just coming out of the oven。
11
Isn't it beautiful
12
It's the inside tissue. It's soft when it cuts。
13
This hot summer, with cold milk, is a great pleasure, starting with this energy-rich walnut cocoon。Low sugar walnuts, super soft Make Tips
1. For the whole recipe, pay attention to maintaining the plumpness of the dough during shaping and try to roll it as tightly as possible. 2. If kneading by hand, it is best to refrigerate the dough for half an hour or longer after mixing the ingredients to allow for hydration, which benefits gluten development. At the beginning of kneading, the dough may be quite wet and sticky, but once the membrane forms, it will come together; it may feel slightly sticky but will not stick to your hands.