Brown Sugar Nut Germ Bun

Overview

When pursuing a healthy diet, low sugar and low oil is the first choice. Eat brown sugar regularly to maintain a good complexion, and nuts to replenish physical energy. In order for my children to eat food without additives, I decided to learn baking by myself. Unexpectedly, I fell in love with it completely. It was already a bit crazy.

Tags

• baking
• brown sugar
• high gluten flour
• various nuts and raisins
• wheat germ
• yeast
• salt
• water

Ingredients

Steps

1. 1 Prepare the materials first

   

2. 2 First weigh out the water

   

3. 3 Add the brown sugar to be used in the water. Brown sugar is generally hard. I soak it in water half a day in advance. The food processor cannot beat it very finely. If there are sugar lumps, they cannot be melted and affect the taste

   

4. 4 Add yeast, salt, and brown sugar water that has been completely dissolved in advance to the flour

   

5. 5 Knead the dough with a chef's machine until it is smooth and elastic, no need to apply a thin hand mask

   

6. 6 Divide out about 270 grams of dough, cover with plastic wrap and let it rest for fermentation

   

7. 7 Add half of the nuts and wheat germ to the remaining dough and continue mixing until smooth

   

8. 8 The two doughs are fermented at the same temperature. At the end of August, the indoor temperature in the north is about 26 degrees

   

9. 9 Ferment until twice the size of the original dough

   

10. 10 Take out the dough. Because the amount of water is slightly larger, the dough will stick to your hands. You can dip your hands in some corn oil. Divide the dough into four equal-sized pieces

    

11. 11 Take a piece of dough, roll it into a long strip, sprinkle some nuts

    

12. 12 From bottom to top, roll into an olive shape

    

13. 13 Take a clean dough without mixing nuts and roll it into a square shape as much as possible

    

14. 14 Wrap the dough rolled with nuts in the previous step, with the rolled edge facing up

    

15. 15 It must be pinched tightly, otherwise it will explode during the second shot

    

16. 16 Put two bowls of boiling water in the oven, put the bread embryos that need to rise for the second time into the oven, and turn off the fermentation function for secondary fermentation. Try to use ceramic bowls for water. Stainless steel bowls dissipate heat quickly and the water will cool too quickly

    

17. 17 It will take about forty minutes for the bread dough to rise until doubled in size. Take it out, take out the bowl of water, preheat the oven, set the upper and lower heat to 190 degrees. My oven temperature is on the low side, so I always preheat it to 200 degrees. At the same time, sprinkle a thin layer of dry flour on the bread base and cut into buns

    

18. 18 Put the bread dough into the oven. After 10 minutes, open the oven and quickly spray a small amount of water on the baking tube to form a small amount of water vapor. Because the temperature is too high when spraying water, be careful not to get burned, so I did not take pictures. Spray 5-6 times of water back in 40 minutes. Heat up and down at 190 degrees for about 40 minutes.