Almond milk toast(xing ren nai xiang tu si )

Almond milk toast

Introduction:

"Try mashed potatoes for the first time. The mold is a little big, but it doesn't matter. It just can't make the first short toast. It doesn't affect the taste at all. It's similar to the result I imagined. I was scalded when demoulding. "

Production steps:

Step 1: soup dough: 20 grams of mashed potatoes, 20 grams of high gluten powder, 50 grams of water

Step 2: pour all the ingredients into a small pot

Step 3: mix well

Step 4: cook over low heat and stir to form a ball

Step 5: after air cooling, seal the plastic film and refrigerate for 60 minutes

Step 6: dough: 200g high gluten flour, 30g sugar, 1 / 4 spoon salt, 70g water, 3G dry yeast, 15g butter

Step 7: pour the dough other than butter into the basin together with the soup dough

Step 8: stir until smooth, add butter

Step 9: continue to stir out the film

Step 10: add raisins and knead well

Step 11: basic fermentation about 80 minutes, dough grow

Step 12: almond paste: 30g butter, 30g sugar powder, 25g whole egg, 30g almond powder, 5g low gluten powder

Step 13: soften butter, add sugar powder and mix well

Step 14: add the egg and mix well

Step 15: add almond powder and almond powder

Step 16: mix well into paste and set aside

Step 17: divide the fermented dough into 2 equal parts, round and relax for 15 minutes

Step 18: roll it into a 25cm long ellipse

Step 19: rolling long strips

Step 20: weave into Mahua

Step 21: put into the toast mold and ferment for 50 minutes

Step 22: the dough is served until about 7 minutes full

Step 23: apply almond sauce to the surface

Step 24: put in the oven, middle and lower layer, 185 degrees, bake for about 30 minutes,

Step 25: demould immediately after discharging

Materials required:

Mashed potatoes: 20g

GAOJIN powder: 220g

Water: 70g

Fine granulated sugar: 30g

Salt: 1 / 4 teaspoon

Dry yeast: 3 G

Butter: 1g

Raisins: 60g

Powdered sugar: 30g

Whole egg: 25g

Almond powder: 30g

Low gluten powder: 5g

Note: as the mold is a little bigger, it is only a little more than 60%. When weaving twist, stick both ends tightly. When smearing the sauce, you can first squeeze the almond sauce on the surface with a decorative bag, and then smooth it with a scraper.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xing Ren Nai Xiang Tu Si