Ingredients: high-gluten flour120g, whole wheat flour 30g, brown sugar15g, salt 2g, high-sugar tolerant yeast 3g, honey10g, water 75g, butter 20g, walnuts (or other nuts) 50g, raisins 50g and surface butter 20g.

Production steps:

1, put the powder into a bowl and mix well.

2, add water and honey to start the chef machine and noodles.

3. Knead the dough into a coarse film at low speed, add butter and stir it at high speed in the chef's machine to form an expansion stage (film).

4. Mix the walnuts, then further mix the raisins, and use the chef's machine to run at low speed for 5 minutes.

Note: Please pay attention to the dough temperature when the temperature is high. When kneading dough, the dough temperature should not exceed 28℃. There are two cooling methods (mixing dough with ice cubes or tying an ice pack by the chef).

5. Ferment for 2-2.5 times at a time (about 2 hours at 35 degrees, the finger-stained dough will shrink).

6. Divide the dough, round it, and cover it with plastic wrap when rounding it.

7. The size of secondary fermentation is about twice as large as that after plastic surgery (oven fermentation mode is 35, about 35min).

8. Be careful not to over-ferment when preheating after fermentation.

9. Sprinkle dry powder on the dough, cut the dough into a cross shape, put 5g butter (no need to soften) and sprinkle a thin layer of sugar on each dough, put it in an oven preheated to 230 degrees and bake at 265,438+00 degrees and 200 degrees for 65,438+05-65,438+08 minutes (the temperature is adjusted according to your oven temper,