Main ingredients:
High-gluten flour: 200g; Whole wheat flour: 25g; Sugar: 10g; Milk powder: 8g; Butter: 20g.
Auxiliary materials:
Low-gluten flour: 25g; Instant dry yeast: 2.5g; Salt: 3/4 tsp; Water: 145g; Pumpkin powder: 30g.
Flavor: Milky; Process: Baked; Time: Several hours; Difficulty: Moderate.
Steps to make Whole Wheat Walnut Flower Buns
Knead the dough until it reaches the expansion stage, and let it ferment in a warm place.
After the basic fermentation is complete, take out the dough, deflate it, divide it into 40g pieces, and let it rest for 15 minutes.
Roll the rested dough into a circle, and group every two pieces together.
Dip one of the pieces in bread flour and place it on top of the other piece.
Place the dough on a baking tray for final fermentation.
After the final fermentation, use scissors to cut 5 evenly spaced slits on the bun.
Place a walnut kernel in the center of the bun and press it into the dough.
Bake in a preheated 180℃ oven, on the middle rack, with both upper and lower heat, for about 15 minutes.
