How to make walnut stuffed buns

Walnut is a kind of nut we usually eat. The nutritional value of walnut is relatively high. It has a good brain-tonifying effect and can improve memory. The content of plant fat is also relatively high, but most of it is unsaturated fatty acids, which have a conditioning and health-care effect on the body. There are many ways to eat walnuts. You can eat them directly or make them into other ingredients. For example, you can make them into walnut-filled buns, which are also very delicious.

How to make walnut stuffed buns

Main ingredients: 500g flour, 100g sugar, 4g baking powder, 5g bread improver, 20g condensed milk, 25g cornstarch, 12g cocoa powder, 250g water. Accessories: 250g red lotus paste, 100g walnut kernels, 50g peanut kernels, 50g white sesame seeds, 50g melon seeds, 50g raisins, and some cold boiled water.

1. Put the dried fruits in the filling recipe into the oven and bake at 150/150. Use a rolling pin to roll them into granules but don't make them too broken! Dice the raisins! Mix into the lotus paste and mix well! Add appropriate amount of cold boiled water according to the softness of the filling! Divide into 15g pieces, roll into balls and store in the refrigerator for later use!

3. Wrap the filling in, use the filling to press a pattern in the middle of the bun, and use a clip to pinch out the pattern in the middle of the walnut!

4. Use clips to clip out the patterns on the walnuts. Clip them hard to avoid blurring and unsightly patterns after they have risen.

5. Put it in the proofing box, set the temperature to 35, the humidity to 75, and let it proof for about 40 minutes. When it is 80% proofed, you can steam it. Do not over-proof, otherwise it will become hard when steamed. Steam it for 15 minutes!

Cooking skills and operation precautions: 1. The dough should be slightly harder than the normal dough. If it is soft, the buns will not stand up straight when steamed.

2. Use some force when pinching the patterns. The patterns should be pinched deeper. If they are pinched too shallowly, the patterns will become blurred after proofing.

3. Do not over-proof the dough to avoid affecting its appearance!