Ingredients:
High gluten flour 290g
Salt 3g
White granulated sugar 30g
Milk 60g
Whole egg liquid 35g
Water 105g
Yeast 3.6g
Softened butter 20g
Dried jujube (chopped) 30g
Walnut chopped 30g
Steps:
1.Putting the main dough ingredients other than butter into the chef's machine, and turn it on for 2 minutes at level 4 and 2 minutes at level 7.
2.Adding softened butter, then turn it on for 2 minutes at level 4 and 4 minutes at level 7.
3.Putting in dried jujube chopped and walnut chopped, and then turn it on for half a minute at level 7 to mix well.
4.Using the fermentation function of the oven to ferment for 1 hour at a temperature of 35.
5.Dividing the dough into three parts and covering with cling film for 15 minutes.
6.Rolling the dough out long.
7.Rolling it up and covering with cling film for 20 minutes.
8.Then roll it vertically to length.
9.Turning over, pressing the bottom thin and rolling up.
10.Putting in the toast mold.
11.Ferment until 8 or 9 full and brush the top with the whole egg.
