Walnut and Longan Soft European Buns

Overview

This is my first time trying to make European buns. They are a bit crispy on the outside and soft on the inside. They are chewier than ordinary bread. Anyway, I still prefer this kind of chewy, oil-free and healthy bread. It has crispy walnut kernels and sweet longan meat. It has a rich texture.

Tags

• baking
• brown sugar
• high gluten flour
• longan meat
• low gluten flour
• walnut kernels
• whole wheat bread flour
• yeast
• boiling water
• salt

Ingredients

Steps

1. 1 Cut the walnut kernels into small pieces and stir-fry until cooked. Mix the longan meat with a little low-gluten flour. Dissolve the brown sugar with boiling water and let it cool

   

2. 2 Put brown sugar water, two kinds of flour, salt and yeast into the bread barrel

   

3. 3 Kneading noodles for 25 minutes

   

4. 4 Take 140 grams of dough and roll it into a round shape. Add the remaining walnut kernels, longan and flour for 5 minutes while the two kinds of dough ferment.

   

5. 5 After the dough has deflated, divide it into two parts and let it rest for 15 minutes

   

6. 6 Roll the nut dough into an oval

   

7. 7 Roll up

   

8. 8 Roll the other dough into a rectangular shape

   

9. 9 Put the rolled nut dough in the middle

   

10. 10 Wrap everything up, pinch the interface tightly, put the interface downward, roll it slightly, and ferment again

    

11. 11 Sift low-gluten flour over the risen bread dough and make a few slits on the surface

    

12. 12 Preheat the oven and bake at 190 degrees for about 20 minutes. If the coloring is serious, cover it with tin foil