Almond brown sugar bread

Almond brown sugar bread

Introduction:

"In my impression, there should be a packet of unsealed almond powder. I came here for macarone. Macarone, the lady of the court, looks delicate and bright, full of seduction. But in fact, it's just a bunch of dead people's candy. I don't have much interest. Mr. Meng's Almond brown sugar bread is more attractive. It's not complicated. Oats and glutinous rice flour soup brings soft and glutinous taste to bread, and the stuffing made of almond flour and brown sugar gives it unique sweet flavor. But in the last fermentation stage, I spent some time outside. When baking, the skin cracked and the size was slightly too big. However, the appearance of defects, and did not affect its sweet taste

Production steps:

Step 1: soup ingredients: instant oatmeal 15g, glutinous rice flour 10g, water 70g

Step 2: pour all the ingredients into the pot

Step 3: mix well

Step 4: heat with low heat, stir continuously to form a ball, and leave the fire

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

Step 6: dough: 100g high gluten flour, 10g brown sugar, 1 / 8tsp salt, 1 / 2 tsp dry yeast, 40g water, 5g butter,

Step 7: pour half of the soup and all the dough except butter into a large bowl

Step 8: knead well and add butter

Step 9: continue kneading until the film is pulled

Step 10: put it into a bowl for basic fermentation

Step 11: prepare the filling: 25g almond powder, 25g brown sugar

Step 12: put the almond powder into the oven, heat up and down 120 degrees, bake for about 10 minutes,

Step 13: cut the brown sugar into pieces

Step 14: Cool almond powder and add brown sugar powder

Step 15: mix well and set aside

Step 16: dough grows

Step 17: divide into 2 equal parts, round and relax for 10 minutes

Step 18: flatten the dough and pack in 2 tablespoons of stuffing

Step 19: pinch the necking, place it downward, and brush the surface with egg liquid

Step 20: apply a layer of stuffing

Step 21: put in the baking pan and ferment for 10 minutes

Step 22: gently press into a round cake about 8 cm in diameter

Step 23: Cut 8 edges and ferment for 20 minutes

Step 24: put in the oven, middle layer, heat 190 degrees, heat 160 degrees, bake about 15 minutes

Step 25: color the surface and get out of the oven

Materials required:

Instant oatmeal: 15g

Glutinous rice flour: 10g

Water: 40g

GAOJIN powder: 100g

Brown sugar: 10g

Salt: 1 / 8 teaspoon

Dry yeast: 1 / 2 teaspoon

Butter: 5g

Almond powder: 25g

Note: the fermentation time should be determined according to the actual temperature. The roasted almond powder should be cooled thoroughly and then mixed with brown sugar. Baking time and power should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet