Almond sauce toast
By VicentaLakin
A very good bread, a combination of almonds and milk. It smells delicious。
Recipe Recommendations
- high-gluten flour
- milk powder 20g
- sugar 60g
- salt 5g
- yeast 5g
- light cream 200g
- milk 200g
- egg liquid 60g
- almond powder 100g
- butter 60g
- almond slices appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Almond sauce toast
1
Almond sauce: Butter softened, almond powder, egg fluids, sugar mixed, filmed, freezer。
2
Put the dough material in the bakery, wipe the face for 15 minutes, press the stop button, and restart the dough until it is finished. (My bread machine has a face rub program of 30 minutes, 45 minutes in total, which opens the lid all the way to prevent excessive facial temperatures
3
Get out of there. That's the key to the bread softly lass。
4
It's fermented twice as big。
5
It's a pressure exhaust, divided into 2 equals, covered with a protective film, loose for 15 minutes。
6
Take a noodle, grow a square。
7
Put on half the almond sauce。
8
Roll up along the long side, squeeze and flatten。
9
Cut it three times and don't cut it。
10
Puffy braids。
11
Both ends are folded down to the middle, the length of the lasagna is equal to the length of the mould。
12
Put the noodles in the toaster。
13
Fermentation to full 8-9。
14
Scratch the egg fluids, roll the almond chips。
15
In a preheated oven, 340° Fahrenheit (170° C) for 40 minutes. Post-colour queuing paper prevents over-colouring。
16
Out of the oven。
17
Get off the shelf and cool off the shelf。
18
Tastes like beauty. Tastes like no friends。