WHAT YOU NEED

Ingredients

260 grams of gold
140 grams of water
20 grams of egg juice
40 grams of red sugar
2.5 grams of salt
3 grams of yeast
20 grams of butter
25 grams of nuts
25 grams of red meat

How TO MADE Red sugar dates and walnut bread

Steps 1 to 4

1. First the walnuts are cut, and then the dates are cut to the size of yellow beans (the weight of the dates is 25 grams after the extraction of the kernels);

2. First, the red sugar is dissolved in water and filtered to remove impurities;

3. The mixing bowl is then placed in the salt, sugar, water, and whole egg solution, then in the high-strength powder, and the yeast is placed on top of the flour);

4. Put the mixing bowl in the cooking machine, use the cooking machine to pull out the thicker film, then add the butter to the expansion stage (that is, to pull out the large semi-transparent thin film that is not easy to break), finally pour into the dates and walnuts, with the smallest stirring for a minute, stir evenly.

Steps 5 to 8

5. Roll the good dough, put it in a bowl, cover it with a preservative film, put it in a warm place for basic fermentation, ferment the dough to twice the size, dip the dough in the dough with your finger, extract the dough from the back cavity without bouncing or bouncing slowly, that is, the base fermentation is complete (if the cavity bounces back quickly, it is insufficient fermentation, if the dough collapses, it indicates that the fermentation is over);

6. Lightly pressurize the dough, divide it into seven equal parts, roll the lid over the preservative film, and stir for 15 minutes;

7. After the dough is loosened, take a piece of dough, lightly press the exhaust, and then knead it into the shape of a growth tongue;

8. The bottom of the cover is thin, rolled up from top to bottom, and the mouth is tightly closed.

Steps 9 to 12

9. Place the dough in the mold, face down, the mold is pre-coated with a layer of butter anti-stick, (the mold is 10.5 cm x 6 cm, without the mold can also be placed directly on the baking tray);

10. Put the dough in a warm, moist place for final fermentation (I put it on top of the oven or microwave, and on the bottom I put a bowl of hot water that hasn't been completely cooked, about 90 degrees or so, and close the oven door to generate heat and humidity, winter weather is cooler, the water is cold and I have to change the hot water again);

11. Finally, after fermentation, the dough is brushed on the surface of the dough, the oven is preheated to 180 degrees, the fire is raised and lowered, the dough is placed in the middle and lower layers, baked for 18 minutes, immediately after the oven is removed, transferred to the baking net to cool, then sealed for preservation.

12.

Handy cooking tips

　　Different brands of flour have different water absorption, winter and summer flour water absorption is also different, hand rubbing and machine rubbing water absorption is also different, so the addition of moisture should be adjusted according to the softness of the dough.Each oven has a different temperament, so adjust the time and temperature according to your oven.