This bag is really sweet and sweet, and the soft and soft dough and stuffing are all enough. The drunk is the dish of my father. Every time I do the bag, I will ask, is there a stuffing? Super foot! (35*25*5 or a custom baking tray, 4/5 of the 28 cm gold plate, or 80%)
Almond cream filling practice butter cut into small pieces to soften and add fine sugar
Add the beaten room temperature egg mixture in portions and mix well.
Add almond powder
Mix well and put in the refrigerator
All kinds of dough materials are mixed, knead into smooth dough, covered with plastic wrap on the basin, and fermented in a warm place.
Fermented dough more than 3 times
The fermented seeds are torn into small pieces (in order to stir evenly or evenly), and the materials other than the main dough butter are added together to form a smooth dough. Add butter to the slightly gluten, continue to pick up the thicker translucent film, smooth the dough, squash and freeze into the refrigerator for 20-30 minutes.
Relaxed dough into a rectangle
2/3 area of almond cream filling on the surface paving piece
First, fold the end from the unapplied end to the inner 1/3, and the other end also folds the PS into the inner 1/3: For the specific folding method, please refer to https://www.xiachufang.com/recipe/102155365/ And 15 steps
Fold the dough into a fresh-keeping bag and put it in the refrigerator for about 25 minutes.
Remove the frozen dough, the length of the 擀 is about 22*35
Divide the dough into six parts
And cut in the middle of each small piece
Pass one of the pieces through the cut twice, and arrange them properly.
Put into the baking tray
It is finally fermented to 2.5 times in an environment with a temperature of 38 degrees and a humidity of about 75%.
Take out a layer of water and decorate with a proper amount of almond slices.
Put in a fully preheated oven and bake the lower and lower tubes 180 degrees for 30 minutes.
Release and release cooling
1. The amount of liquid should be flexibly controlled according to the water absorption and actual conditions of the flour! Remember to reserve water before the noodles~2, refrigerate the inside and use it conveniently. 3. The dough is frozen several times during the production process to facilitate the manufacturing. Please grasp the time according to the soft and hard dough and whether it is needed! !