WHAT YOU NEED

Ingredients

A moderate amount of nuts
70 grams of cream
50 grams of milk
280 grams of high-quality flour
Dried shinjuku in moderation
40 grams of water
3 grams of salt
One egg.
White sugar 35 grams
4 grams of yeast
20 grams of butter

How TO MADE Cream and nut bread

Steps 1 to 4

1. Put all the above ingredients except butter and nuts and dried fruit in the frying machine and stir for 30 minutes.

2. After 30 minutes, add butter that has softened at room temperature.

3. Continue stirring for 20 minutes until the film is removed.

4. Transfer the dough to another container for fermentation.

Steps 5 to 8

5. The reason for not continuing to ferment in the bread maker is that the temperature of fermentation in the bread maker is too high, and the resulting dough does not work well.

6. It's two to three times the size of the original.

7. Then knead the dough to get all the gas out of it.

8. Divide the dough into equal-weight thirds.

Steps 9 to 12

9. Cover with a preservative film for 15 minutes.

10. Take a loaf of bread.

11. Crush with a flour stick.

12. Remove excess bubbles with your hands.

Steps 13 to 16

13. Fold both sides to the middle.

14. That's why I didn't write the weight of the dried fruit and nuts in the ingredients above.

15. The nuts are sprinkled with various grains.

16. Then apply a little pressure with your hand.

17. Roll the dough from the bottom up.

18. Treat the other two doughs in the same way and put them in the toast box.

19. Start the second fermentation.

20. Generally, the toast box is placed in the oven to ferment faster.

21. Put a bowl of hot water at the bottom of the oven.

22. It's almost as if the dough is about two-thirds of the way through the toast box.

23. Preheat the oven at 180 degrees and bake for 35 minutes, covering the middle with tin foil to prevent the top from burning.

24. It can be baked for about 20 minutes with honey or egg yolk!