Apricot toast
By VicentaLakin
For the first time, there's a potato mashed soup noodle. It's a little big, but it doesn't matter. It's just a short toast. It doesn't affect the taste. It's almost as good as it looks. It burns when it's off。
Recipe Recommendations
- mashed potatoes 20 grams
- high-gluten flour 220 grams
- water 70 grams
- fine sugar 30 grams
- salt 1/4 teaspoon
- dry yeast 3 grams
- butter 1 gram
- raisins 60 grams
- powdered sugar 30 grams
- whole egg 25 grams
- almond powder 30 grams
- low-gluten flour 5 grams
- sweetening
- baking
- several hours
- simple
Steps for Apricot toast
1
Soup noodles: mashed mashed 20 grams, high-strength 20 grams, water 50 grams
2
Put all the soup in the pot
3
Smuggle evenly
4
I'll make it with a little fire
5
We'll put the film on the air and freeze it for 60 minutes
6
Flour: 200 grams of high-weed powder, 30 grams of sugar, 1/4 spoons of salt, 70 grams of water, 3 grams of dry yeast, 15 grams of butter
7
We'll pour pasta and soup in the bowl with butter
8
Smash to a little smooth. Add butter
9
Keep mixing the film
10
Join the raisins, rub them
11
The base fermented for about 80 minutes, the head of the noodles
12
Almond sauce: 30 grams butter, 30 grams sugar powder, 25 grams full egg, 30 grams almond powder, 5 grams low-band powder
13
Butter soften with sugar powder
14
Add egg fluids
15
Add tummy and almond powder
16
Combination into a paste
17
The fermented pasta is split into two equals
18
An ellipse 25 cm long
19
Roll-ups
20
Make it up
21
Put it in the Toast Motion and ferment for 50 minutes
22
It's about seven cents full
23
Put almond sauce on the surface
24
Put it in the oven, mid-down, 185 degrees, about 30 minutes
25
I'll be out of the oven