Printed walnut bread

1. Place the walnut kernels in the middle layer of a preheated 180 ℃ oven, bake for 8 minutes until golden brown, cool down, and evenly divide into two portions. One portion is chopped into small pieces, and the other portion is ground into a coarse powder in a blender.

2. Knead high gluten flour, milk, eggs, brown sugar, salt, yeast, and walnut flour together into a dough

3. Add olive oil and knead until it reaches the expansion stage.

4. Add chopped walnuts to the dough and let it ferment at room temperature until it is 2.5 times larger

5. After fermenting the dough, use your palm to press out the gas, divide the dough into 6 parts, knead them into balls, cover them with plastic wrap, and let them rise for 15 minutes in the middle

6. Shape the dough into circles and olive shapes.

7. Place the shaped olive shaped dough on a baking tray for final fermentation. After fermenting to twice the size, use a printing mold to separate and sieve the flour. Place it in a preheated oven with upper and lower heat of 180 ℃, bake for about 15 minutes until the surface turns golden brown, and then remove from the oven.