【Beijing】Walnut Cheese Thousand Layer Bread
Overview
Children don’t like to eat walnuts with empty mouths, so let’s put them into bread in a different way and they will love to eat them. This 500g noodle contains 40% walnuts. It’s hard to say it’s not nutritious. It’s basically a breakfast for a family of three.
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Ingredients
Steps
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Put all the ingredients except butter into the mixing bowl and stir
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Stir until the dough is basically smooth, then add softened butter and continue stirring
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Stir until the butter is evenly absorbed by the dough and take it out
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Carry out the first fermentation at room temperature
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Ferment for about an hour and a half and the dough will double in size
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While the dough is fermenting, prepare the filling. Microwave the walnuts until they are slightly cooked on high heat for about 5 and a half minutes, turning them over once in the middle
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Put walnuts into a food processor, add milk powder and sugar and beat into powder
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Add egg yolk, shredded cheese, oil and mix well
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Place the dough on a dry floured board
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Roll the dough into a large rectangular sheet
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Grease the sheet with oil and spread the walnut filling evenly over the dough
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Roll up from the long side of the rectangle, and pull the surface outward while rolling, so that more layers can be rolled out
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After rolling, prepare the Kuxinyi toast mold
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Fold the roll into an S shape and place it in a toast mold and place it in the fermentation box for the second proofing at 40 degrees for about an hour
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This is the fermented state and the mold is full. Spread egg white on the surface of the bread and prick it with a toothpick to prevent cracking during baking
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Put it in the oven at 180 degrees for 15 minutes and then turn to 150 degrees for about 45 minutes. When the dough is colored, cover it with tin foil
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Finished product display
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Today’s breakfast
