Almond slice bread
Introduction:
"Start by baking two plates so they don't stick together. When it comes to it, I'd better be lazy. After a plate of baking, I'll even have it. At least half the baking time. Look at the way they won't part... So, let's go out together. "
Production steps:
Step 1: dough
Step 2: pour all the dough except butter together
Step 3: stir until smooth, add butter and continue to stir
Step 4: film out
Step 5: basic fermentation for 80 minutes, the dough grows
Step 6: filling
Step 7: put almond slices into the oven, middle layer, heat up and down 120 degrees, bake for 10 minutes
Step 8: cool in the air, crush and add sugar
Step 9: mix well and set aside
Step 10: ferment the dough, exhaust, round and relax for 15 minutes
Step 11: roll it into a 25cm square, turn it over and brush with melted butter
Step 12: spread the stuffing evenly
Step 13: roll up
Step 14: cut into six equal parts
Step 15: cut each serving from the middle to near the bottom
Step 16: turn it over along the slit, expose the slit, put it into the baking pan, and ferment for 30 minutes
Step 17: the fermentation is completed and the surface is coated with egg liquid
Step 18: put in the oven, middle layer, 175 degrees up and down, bake for about 20 minutes
Step 19: the surface is golden and comes out of the oven
Materials required:
GAOJIN powder: 250g
Fine granulated sugar: 250g
Salt: 1 / 4 teaspoon
Dry yeast: 4G
Whole egg: 30g
Water: 120g
Butter: 20g
Almond slices: 60g
Note: when cutting, use serrated knife, gently saw back and forth, you can easily cut the dough. When cutting, be careful not to cut everything in half.
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: Original
Chinese PinYin : Xing Ren Pian Mian Bao
Almond slice bread
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