Material selection
680g of high-gluten flour, 0/40g of fine sugar/kloc-0, three eggs, 0/00g of milk/kloc-0, 75g of whipped cream, 40g of butter, 5 5- 10/0g of yeast, 7g of edible salt, 0/80-220g of walnut kernel/kloc-0, and raisins.
manufacturing method
1. Mix high-gluten flour, fine sugar, milk, light cream, yeast, edible salt and eggs and knead into dough. Be careful that salt does not come into direct contact with yeast.
In addition, this dough will be hard, so it is recommended to use a bread machine or a chef's machine to mix the dough, otherwise it will be very laborious. If you want to eat soft, just add more milk or whipped cream, but the taste is not as good as hard. This process can be done with a bread machine for 10 minutes.
2. Add softened butter and knead for 20 minutes, because the dough is hard, so you can't knead the glove film.
3. After kneading, it should be very smooth dough. Seal it and put it in the oven. Ferment at 40 degrees for one hour, or at room temperature for one night, until it is twice or 2.5 times larger.
4. Take it out of the oven and divide it into two parts, about 580 grams of dough.
5. Take a dough and roll it into a big rectangle with a rolling pin. 3-4 mm in thickness, 40 cm in length and 30 cm in width.
6. Weigh out the raisins or raisins to be used, spread them evenly on the rolled dough, remember to leave a length of 5cm, and then weigh out the walnuts. I will put them one by one, line by line, so that they will look better when rolled up.
7, never leave a blank place to roll up, to roll more tightly, otherwise it is easy to crack when there is air baking.
8. Put the bread embryo in the oven for secondary fermentation for 40 minutes, put a plate of boiling water under it and keep the humidity.
9. After fermentation, take it out. At this time, the oven is preheated 170 degrees for five minutes. When preheating, start to shape the bread, cut five oblique holes in the bread with a knife to make the bread look better when it is cooked, and then brush a layer of whole egg liquid.
10, put it in a preheated oven, bake it for 40 minutes at 170 degrees, and cover it with tin foil about 10 minutes, or cover it with tin foil according to the coloring situation. Generally, I bake it at 160 degrees before covering the tin foil, and then bake it at 170 degrees after covering it.
1 1, bake, cool, slice and eat!