Hi everyone, this is Lisa
Today I will share with you how to make a wholemeal walnut buns
This bread contains whole wheat, dark brown sugar and walnuts
Eat healthier
Although the direct fermentation is used
The baked bread is particularly soft and delicious
Best for breakfast and afternoon tea for children
Pour all the dry ingredients in the mixing bowl
The ratio of bakers flour to wholemeal flour is 6:4
You can taste the whole wheat grains
Also very soft
Then add milk powder
Salt, black brown sugar, dry yeast and a medium egg (about 55-60 grams with shell)
Finally add the water
Because wholemeal flour is more absorbent
Need to increase or decrease the amount of water according to the dough
Mix the wet and dry ingredients at low speed
No dry flour can be seen after about 2 minutes, turn to medium speed
The dough is a bit wet but not sticky, it is very easy to knead
If you don’t have a mixing machine at home, this dough is easier to knead by hand
Mix at medium speed for about 6-7 minutes
Take out the dough and check the state
The dough has formed a thick film, but it is easy to break when pull
Add the softened butter and continue to mix at medium speed
Scrape down the dough and butter on the side and bottom of the mixing bowl from time to time
Mix for about 6-7 minutes, until the dough is completely non-sticky
Take a small piece for windowpane test
Strentch the dough out
You can clearly see the grains in the whole wheat flour when the dough is stretched
Cut the walnut kernels into small pieces
Add most of it, leave a little for later use
All extra ingredients added before shaping must be mixed at low speed
About 1 and a half minutes, the walnuts and dough are fully combined
Fold the dough toward the bottom, the dough surface becomes very smooth
Spray a little oil in the bowl to prevent sticking
Cover with plastic wrap and ferment in a warm environment until the size is doubled
Poke a hole in the middle of the dough
If the indentation remains, it means the dough is well risen
No need to knead, divide it into 16 equal parts, each about 38 grams
By folding and rounding, squeeze out the air in the dough
Roll into a smooth ball
Cover with plastic wrap and rest for 15 minutes
Take a piece and place the smooth side down
Use your knuckles to keep tapping the air to squeeze out all the bubbles
Fold in half and then in half
Seam
and round
The bottom can be tightly seamed like this
The surface of the dough must be smooth
If there are cracks, the dough will crack after the final proof
Place the shaped dough into a baking pan lined with baking paper
This is a 28 cm square baking pan
Ensure enough space between the dough to allow the dough to expand
Put it in the oven for final proof
Set the oven to 35C/95F and put a bowl of hot water
Spray water
Let the humidity reach between 75-85%
The final proof takes about 60 minutes
The doughs rise a lot
Press the surface gently, you will feel the dough is very light and elastic
It means the final proof is done
Preheat the oven to 170C/340F
In order to make the buns more delicious, crush the leftover walnut kernels
Add a teaspoon of black brown sugar and mix
Sprinkle on the surface of the dough
When the temperature is up, put the tray at the lower rack for 20 minutes
Since all ovens are different
Please adjust the baking time according to the color of the crust.
Brush the buns with a thin layer of melted butter
Not only can prolong the shelf life
It can also make the bread look more appetizing
Transfer to the cooling rack to cool
This wholemeal walnut buns are very simple to make
super soft, healthy and delicious
When having breakfast the next day, heat it in the microwave for 10-15 seconds
Just as soft and delicious as when it is baked
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See you next time