Qiangli flour

35 grams

brown sugar

25 grams

water

150g

Qiangli flour

2 10g

milk powder

10g

40 grams of fine sugar

Yeast yeast

4 grams

salt

3 grams

Egg paste

25 grams

water

60 grams

walnut

30 grams

butter

25 grams

condiments

Surface decoration:

Egg paste

Proper amount

walnut

10g

Coarse sugar

Proper amount

step

1. After Tang Zhong is prepared, put it in the refrigerator overnight, take 60 grams of Tang Zhong and mix it with all the main ingredients except butter, and knead it for 25 minutes.

2. Add butter and continue to knead until a film can be pulled out.

3. Take out the dough and put it in a basin, cover it with plastic wrap and ferment.

Ferment to twice the size

5. After exhausting, knead the round cover plastic wrap to relax 10 minute.

Step 6 roll into a rectangle

roll up

8. Put it into a baking mold for the second fermentation.

9. Ferment for 8 minutes and brush the egg liquid.

10. sprinkle with chopped walnuts and sugar, preheat the oven in advance, put it in the bottom of the oven, and bake at 170℃ for 30~35 minutes.

1 1. Cool thoroughly, cut and eat.

12. It's really delicious.

13. Have another drink.