Walnut doughnuts

Published Dec 31, 2022 at 23:09pm ET


Walnut doughnuts

Food Material List

  • 1 Strong flour 150g
  • 2 Berry sugar 20g
  • 3 salt 2G
  • 4 Instant dried yeast 3G
  • 5 Powdered Milk 6g
  • 6 Whole egg 25g
  • 7 water 70g
  • 8 Unsalted Butter 20g

Operational steps

  • 1 Mix all ingredients except salt-free butter and knead to a smooth dough (with gluten). Add salt-free butter and continue kneading the dough, stirring until the dough is extensible. The dough is put into the container, covered with fresh-keeping film, and fermented for about 60 minutes.
    Walnut doughnuts
  • 2 When dough is doubled in size, puncture a hole in the middle of the dough with the index finger. After extraction, the finger hole does not shrink, indicating that the basic fermentation is completed.
    Walnut doughnuts
  • 3 When the bread is basically fermented, make the filling, first chop the walnuts and reserve them.
    Walnut doughnuts
  • 4 Place salt-free butter and chocolate in a bowl, heat it in water and stir it well.
    Walnut doughnuts
  • 5 Remove from heat and add almond powder, honey, milk and cinnamon powder in 4 parts, stirring evenly. (Stir it every time you add it)
    Walnut doughnuts
  • 6 Add bread crumb and crushed walnuts and mix well. (Just stirring, feel the filling is still wet, but it doesnt matter. After cooling, it will dry, so use it after cooling.)
    Walnut doughnuts
  • 7 The basic fermented dough is exhausted, divided and rounded. (I divide it into 250 grams in two parts: Angel model and 300 grams in two parts: Grugolov model). Cover the film and relax for about 15 minutes.
    Walnut doughnuts
  • 8 Roll the dough with a rolling pin into a rectangle of 15cm*40cm. Place the filling on top. (Dont put too much effort into filling in order to avoid walnuts breaking the dough. The filling should be laid evenly and smoothly.)
    Walnut doughnuts
  • 9 Roll up the dough and place it in the mould. Pinch it tightly at the interface. (Smooth face down) put into the fermentation tank for final fermentation, about 40 minutes.
    Walnut doughnuts
  • 10 Fermentation of dough until 8 minutes full, wipe with egg liquid (extra portion) and put it in a preheated oven, bake at 180 C for about 25 minutes (if the surface is too dark, cover with tin paper to continue baking)
    Walnut doughnuts
  • 11 After the bread is out of the oven, turn it over (bottom up) and cool it on the shelf. After cooling completely, mount decorative liquid (sugar powder, instant coffee powder, hot water mixture, and then put a proper amount of Hershey chocolate beans).
    Walnut doughnuts
  • 12 Cut into pieces and put in the buckle.
    Walnut doughnuts

Tips

My Xiaowu is 020. It feels a little uncomfortable to beat 150 grams of dough at a time. Ha-ha. Every time I beat it about 500 grams of dough.
In addition, I make bread only once a week. I am used to making more at one time, which can keep our familys breakfast for three or four days. Sometimes I also give it to my mother-in-laws family or my colleagues. So this time, I use Fangzi* 4, two Angel models and two Gugurlov models. Each Angel model has about 250 grams of face. The dough is about 300 grams for each Grugolov moulding.
According to the original formula, I added cinnamon powder and it tasted good!
I use bread crumb. The rest of the bread is baked in the oven and crushed to make bread crumb.

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Healthcare food category

Hypolipidemic, Entertainment food in leisure time, Dinner for one person


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