Her husband told her for a long time that he had eaten it before and that it was good, so he asked me to make it for him.This time I finally had a chance to take a closer look, and I looked back and saw this shape, and as for the taste, it should be almost the same...Ingredients: main dough: high starch flour 265g, milk powder 10g, water 130g, egg yolk 25g, refined sugar 25g, salt 2g, yeast 3g, butter 25g filling: soy sauce filling 240g, walnut powder 40g surface decoration: eggs in moderation, half walnut kernels 8

WHAT YOU NEED

Ingredients

265 grams of high starch flour
10 grams of milk powder
130 grams of water
25 grams of eggs
25 grams of fine sugar
2 grams of salt
3 grams of yeast
25 grams of butter
240 grams of soy sauce
40 grams of walnuts
A moderate amount of egg juice
Half a walnut and eight

How TO MADE Walnut sandwiches

Steps 1 to 4

1. Prepare the filling first: cut 40 g of walnuts

2. Take 240 grams of soy sauce and pour it into the bowl.

3. Pour it into the nutcracker.

4. Mix and match.

Steps 5 to 8

5. All the main dough material except the butter is poured into the wrapping barrel, then the barrel is fixed in the wrapping machine and the raw dough kneading process is initiated, consisting of two stages of kneading + fermentation, default time 1:40

6. 15 minutes after the start of the procedure, add butter softened at room temperature

7. After kneading, the process automatically enters the fermentation phase.

8. The process is over, the fermentation is over.

Steps 9 to 12

9. Remove the fermented dough and mix it evenly.

10. Divided into 8 parts

11. Relax for 15 minutes after rolling.

12. Take a loose dough, knead it into a circle, turn it over, and put it in the walnut sauce.

Steps 13 to 16

13. Wrap it up and close it.

14. The harvest is placed down into the pan.

15. Crushing the dough by hand

16. The dough is then pressed into a hole in the center of the dough with a rolling stick.

Steps 17 to 20

17. The formed dough is then placed in a warm, moist place for final fermentation until it is about twice the size.

18. Rub a thin layer of egg juice on the surface of the fermented dough

19. Place the previously prepared half of the walnut in the central cavity of the cluster and press down.

20. Then place the pan in the middle layer of the preheated oven at 180 degrees for about 18 minutes.

Steps 21 to 24

21. After drying, seal and store.

22. Map of the finished product

23. Map of the finished product

24. Map of the finished product

Steps 25 to 28

25. Map of the finished product

Handy cooking tips

　　1.The prepared filling can be divided into roughly equal 8 pieces in the bowl, and then the filling can be dug out with a spoon in turn. 2.When using a doughnut stick to form a hole, a layer of flour can be applied to the head of the doughnut stick and then processed, so that the dough does not stick to the doughnut stick. 3.When inserting half a walnut kernel for final decoration, press down slightly, so that it can better maintain its shape.