walnut plum buns
By VicentaLakin
The smell of plums comes from the cold, the smell of bread bakes itself, the difference between the two. It's my coffee-coffee
Recipe Recommendations
- eggs one
- brown sugar 25
- butter 25g
- whole wheat flour 100
- cold water 110g
- high-gluten flour 150
- salt 2.5
- yeast 4g
- the cranberry 35g
- walnut 35g
- milk fragrance
- roast
- several hours
- ordinary
Steps for walnut plum buns
1
Put all the material except butter in the bread can and choose the mixer
2
When you're in a group, you're in butter, you're in the dough, you're in walnuts and cranberry, you're in the extension phase
3
The blending program is over. Take out the noodles, roll round
4
Put the noodle in the container, cover it, put a bowl of warm water in the oven and ferment at 28 degrees.
5
The fermentation is twice the size of the hole
6
Take out the noodles, exhaust, roll round, cover the membranes loose for 15 minutes, split the noodles into two on average
7
And split up one fifth of each little noodle.
8
I'm going to have to put two pieces together
9
It's like a chord, with a razor and a petal
10
Scratch the small noodles with a razor around them, and then put the little noodles on the big noodles, into a full plum.
11
Put it in the oven 38 degrees, double fermentation
12
It ferments to 1.5 to 2 times the size
13
The oven is 200 degrees steamed for 15 minutes. Bake
14
It's the end of the baking. It's cool out
15
Eat
16
It's full of bread