Apricot rolls
By VicentaLakin
Almond sauce roll, wow. It's delicious. It's sweet. It smells like milk. It's nice to make some sweet bread
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- fine sugar 30 grams
- salt 3 grams
- milk powder 10 grams
- butter 25 grams
- yeast 3 grams
- eggs one
- water 85 grams
- almond powder 25 grams
- whole egg liquid appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Apricot rolls
1
All powders into the bakery, liquids after powder, one metronome for 20 minutes
2
I'll be with you in 25 minutes
3
25 minutes for a face-to-face program
4
Two times the size of fermentation in warm and wet
5
The fermented noodles take out the exhaust roller, loose for about 20 minutes
6
Make almond sauce when it's loose, 25 grams of soft butter and 25 grams of fine sugar, and then three times into 25 grams of full egg fluid, and then evenly
7
Finally, 25 grams of almond powder
8
Smashed almond sauce, put it in the freezer for a while
9
A nice, loose pasta, a nice square, with almond sauce on it, and a part of the tail coming out of it
10
From the top to the bottom, the bond is tight
11
Cut to eight equal sizes and ferment twice in warm and wet
12
After the second fermentation, brush the whole egg fluid
13
Get in the pre-heated oven, 180 degrees, 20 minutes, and then when the bread is colored, put on tin paper before it gets too dark