Ingredients
- 200g all-purpose flour
- 800g bread flour
- 5g malt extract
- 50g butter
- 45g fresh yeast
- 100g granulated sugar
- 20g salt
- 300ml milk
- 2 Eggs
- 200ml water
- 500g softened butter
California Walnut Paste:
- 280g softened butter
- 240g granulated sugar
- Egg
- 250g California walnut powder
- 32g cake flour
- 24g brandy
Preserved Apple：
- 400g apple
- 1 teaspoon ground cinnamon
- 150g toasted California walnuts
Preparation:
- Beat all the ingredients (except butter) together until the dough expands, ferment the dough for 1 hour at 28℃, flatten and then freeze for 12 hours
- Wrap the butter pieces into the dough (four folds, twice), and press into a 10*10 square shape
- For California Walnut Paste: Mix butter and sugar, add eggs in batches, add California walnut powder and cake flour, and finally add brandy and mix well.
- For Preserved Apple: Mix diced apple and cinnamon, and then fold in toasted California Walnuts (the flavor will be better if preserved for a whole night)
- Make a hole in the middle of the dough, squeeze 10g California Walnut Paste, and then roast for 12-14 minutes at 240℃/200℃.
- Take out and let cool, put 15g preserved apple and some whole walnut kernels on the surface, spread moisture proof sugar and decorate with rosemary.
