Almond slice bread

Almond slice bread

Introduction:

"Start by baking two plates so they don't stick together. When it comes to it, I'd better be lazy. After a plate of baking, I'll even have it. At least half the baking time. Look at the way they won't part... So, let's go out together. "

Production steps:

Step 1: dough

Step 2: pour all the dough except butter together

Step 3: stir until smooth, add butter and continue to stir

Step 4: film out

Step 5: basic fermentation for 80 minutes, the dough grows

Step 6: filling

Step 7: put almond slices into the oven, middle layer, heat up and down 120 degrees, bake for 10 minutes

Step 8: cool in the air, crush and add sugar

Step 9: mix well and set aside

Step 10: ferment the dough, exhaust, round and relax for 15 minutes

Step 11: roll it into a 25cm square, turn it over and brush with melted butter

Step 12: spread the stuffing evenly

Step 13: roll up

Step 14: cut into six equal parts

Step 15: cut each serving from the middle to near the bottom

Step 16: turn it over along the slit, expose the slit, put it into the baking pan, and ferment for 30 minutes

Step 17: the fermentation is completed and the surface is coated with egg liquid

Step 18: put in the oven, middle layer, 175 degrees up and down, bake for about 20 minutes

Step 19: the surface is golden and comes out of the oven

Materials required:

GAOJIN powder: 250g

Fine granulated sugar: 250g

Salt: 1 / 4 teaspoon

Dry yeast: 4G

Whole egg: 30g

Water: 120g

Butter: 20g

Almond slices: 60g

Note: when cutting, use serrated knife, gently saw back and forth, you can easily cut the dough. When cutting, be careful not to cut everything in half.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original