Ingredients

200g whole wheat flour 50g buckwheat flour

5g yeast powder 200g walnut kernels

Rapeseed oil Appropriate amount of sesame oil

3 grams of salt and 2 grams of black pepper

How to make crispy walnut buns

1. Use whole wheat flour and buckwheat flour to Mix the yeast water in a 3:1 ratio with warm water around 35 degrees and let it sit for 3 minutes before pouring it into the basin and kneading the noodles. Add vegetable oil in between. Add water as needed to make the dough soft and firm. When the dough is fermenting, take walnut kernels and heat them in the microwave on high heat for six minutes. Crush in a food processor and add appropriate amount of salt and black pepper. After the dough is fermented, knead it. Then use a rolling pin to roll it into dough.

2. Spread vegetable oil and sesame oil on the rolled dough. Apply evenly with the help of tool.

3. Spread the seasoned chopped walnut kernels evenly on the oiled dough, leaving some of the chopped walnut kernels for later use.

4. Roll the dough with crushed walnuts on one side inwards into a long section.

5. Cut the rolled dough into small pieces.

6. Close the cut rolled dough from one end, face it down, and flatten it from the other end, so that you have a multi-layered effect.

7. Spread a small amount of chopped walnut kernels on the pressed walnut cake mold. Place in baking pan. Starting from step six, you can preheat the oven to 230 degrees simultaneously.

8. Bake at 230 degrees for 18 minutes. Swap the upper and lower baking sheets and bake at 200 degrees for 22 minutes. Crispy walnut buns are out of the oven!