Apricot
By VicentaLakin
I added a snack with light cream and apricot powder, soft and sweet, torn, super soft, super delicious! It's not so hard for an almond fragrance. It's perfect for a freshman. Let's do it
Recipe Recommendations
- high-gluten flour 360g
- almond powder 40g
- whole egg liquid 50g
- light cream 90g
- milk 180G
- zero-calorie sugar 40g
- butter 20g
- sugar-tolerant yeast 4g
- salt 2g
- almond slices appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Apricot
1
All the pasta food, except butter, is placed in the chef's face barrel。
2
Start the cook machine, mix materials at a low speed, and then hit the face of the face to the state of the thick membrane at a little speed。
3
Add softened butter and continue to tear out stronger, transparent film。
4
Slip it in the fermenter box and ferment it doubles。
5
A simple exhaust is divided into an average of 10 copies, which is quickly collected and placed in the fermentation box。
6
And then one out of the air, one out of the air, and the fermentation box was smooth and smoothed back for 15 minutes。
7
Take out a nice, loose face。
8
Turning over, running over, folding down a little bit from the top down, squeezing it with your hand and pressing the thin edge at the bottom end。
9
From top to bottom。
10
Five sets of moulds。
11
The oven is fermented at 38 degrees to 1.5-2 times the size of the oven, so that it can slowly bounce back on its finger surface。
12
Scratch the surface with thin egg fluids and some almond chips。
13
Put it in a pre-heat oven, and it's about 25 minutes down to 170 degrees。Apricot Make Tips
1. Flour brands vary, and water intakes vary, and liquids are adjusted to the facial state and made for the first time, preferably with some liquids in reserve. 2. The temperature difference for each oven varies, and the time temperature given in the formulation is for reference purposes only, as appropriate. Three, the dish here is 18*18, two。