Brown sugar whole wheat walnut buns

Overview

The recipe for this whole wheat walnut bun is based on Sister Ziyi's, with slight modifications, and the shape is based on someone else's. The author's name has also been forgotten. I would like to thank Sister Ziyi and this senior whose name I forgot. I originally wanted to follow Sister Ziyi's plastic surgery method. Her bun shape is rough and simple, but when I saw this shape by chance, I thought this one was relatively more delicate. Both have their own merits! The dough with whole wheat flour is easier to shape. Roll it up, pinch and knead it, and it will become a regular olive shape. It is really worry-free. ps: The whole wheat flour I use is ground from whole wheat. The bran and flour are all in it. The particles are even and the color is darker. There are chopped walnuts in the dough, and some chopped walnuts are rolled in during shaping. The finished product is really fragrant, and the texture is a bit firmer than soft ordinary small lunch bags. However, you can chew the fragrant walnuts in every bite, plus the unique flavor of brown sugar and the wheat flavor of the layer of flour on the surface. It is really fragrant and has endless aftertaste! Okay, after talking about the advantages, let’s talk about the disadvantages. The flour on the surface is a bit thick. Pay attention next time! I have made several kinds of bread in the past few days, and along the way, I feel that every one I make has some problems. Generally speaking, the shaping techniques are not up to standard and the photography skills are lacking. You still have to continue practicing~~~

Tags

• baking
• old man
• afternoon tea
• autumn equinox
• bread flour
• brown sugar
• pure milk
• unsalted butter
• walnut kernels
• whole egg liquid
• whole wheat flour
• yeast powder
• salt

Ingredients

Steps

1. 1 Put the milk and egg mixture into the bread pan.

   

2. 2 Add bread flour, whole wheat flour, sugar in one corner, salt in another corner, and yeast in the middle.

   

3. 3 Install the bread barrel, select the imix program and knead the dough for 13 minutes, add softened butter, and knead for another 10 minutes.

   

4. 4 Knead the dough until it expands.

   

5. 5 Round.

   

6. 6 Put the roasted walnut kernels into a plastic bag and crush them into pieces.

   

7. 7 After the kneaded dough is divided into 130 grams, add chopped walnuts.

   

8. 8 Knead evenly. The original dough is also rolled into balls.

   

9. 9 Then divide the two kinds of dough into 3 equal parts and roll them into balls.

   

10. 10 Take one and roll it out.

    

11. 11 Turn over, thin the bottom edge and sprinkle a layer of chopped walnuts.

    

12. 12 Roll it up, pinch the joints, and rub it into an olive shape.

    

13. 13 Take a piece of plain dough and roll it out to a size that can fit the walnut dough.

    

14. 14 After rolling it out, turn it over, with the walnut dough seam facing up, and place it on the dough.

    

15. 15 Wrap it up and pinch the interface.

    

16. 16 Rub it in a little.

    

17. 17 Place the joint side down into the baking pan. Cover with plastic wrap and place in the oven to ferment. Place a plate of hot water under the baking sheet.

    

18. 18 Ferment until 1.5 times the original size.

    

19. 19 Spray water on the surface, sift a layer of flour, and score with a sharp knife.

    

20. 20 Place in the middle and lower racks of the preheated oven, raise the heat to 190 degrees, lower the heat to 195 degrees, and bake for 18 minutes.

    

21. 21 The bread is out of the oven.