[Caramel walnut bread] Bittersweet bread recipe 

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▼Caramel walnut bread for pound mold 20cm (width of the long side) x 7cm (height)
■Bread dough
・220g Bread flour
・1 teaspoon dry yeast
・18g Sugar
・1/2 teaspoon salt
・10g unsalted butter
・about 100g Milk
■Filling
・70g Walnuts
・30g White chocolate
■Caramel cream
・80g Sugar
・2 teaspoons of water
・80g Fresh cream
■Caramel sheet
・120g Caramel cream
・40g Milk
・15g Corn starch
・10g cake flour
・30g whole eggs
▼How to make caramel sheet
・Put the sugar and water on fire, and just before it starts to burn, add the fresh cream and mix thoroughly (this is the caramel cream).
・Measure 120g of caramel cream and put it in a heat-resistant container (combine the remaining sauce with the walnuts)
・Add milk, add sifted flour, finally add eggs, and heat in the microwave at 600W for 1 minute.
・After mixing thoroughly with a whisk, heat for another 30 seconds and mix with a spatula. Repeat this 1-2 times
・Once it has cooled down to a slightly warm temperature, wrap it in plastic wrap and spread it out into a 18cm square area. Let it cool before using.
▼Memo on how to make
・Primary fermentation: 80 minutes (punch after 50 minutes)
・Stretch out to 25cm square, wrap the sheet and stretch to about 40cm.
・Spread 1/2 of the filling around the middle 1/3 of the dough.
・Fold the dough 1/3, spread the rest of the filling on top and fold it (fold into three).
・Press with your hands to make it about 5cm longer than the shape, divide into 3 equal parts lengthwise and braid.
・Pour into a paper-lined mold and ferment at 35℃ (95℉) for about 50 minutes (until the mold is full)
・Brush with beaten egg and bake at 180℃/356℉ for about 30 minutes to create a cute and delicious loaf of bread ♪ Bon Appétit ♡
#caramel_bread_recipe
#walnuts_bread_recipe

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